When it comes to sweets, I've always been a fan of coconut. It's the perfect sweet component while giving any dessert that extra layer of texture. If you're a fan of coconut like me, then you know that one of the best coconut desserts is the classic coconut macaroon. Of course I do love a good macaroon, especially one that incorporates chocolate in some way, but one thing that I do feel like I often run into when eating macaroons is the occasional overly-sweet component. Keeping this in mind, I knew I wanted to make coconut macaroons but with a little bit of a twist. Plus, they have lots of chocolate and almonds so there's definitely enough going on in these dessert minis.
So in most coconut macaroons sweetened shredded coconut is used, but once again I wanted to ensure that these macaroons weren't overly sweet. So instead of sweetened coconut, unsweetened coconut flakes are used in this recipe. I was skeptical at the thought of using unsweetened coconut at first too, but trust me, with the sweetened condensed milk, the perfect balance of sweetness is created.
You need almonds for almond coconut macaroons! I used diced almonds so that the pieces were nice and small since the macaroons themselves are relatively small in size as well.
Another key component in these coconut macaroons is almond extract. It truly does add that extra something, in addition to the topping of the diced almonds. You're also going to want to use semi sweet chocolate chips for the melted chocolate in this recipe. After baking the macaroons, you will first dip the bottom of the macaroon in the melted chocolate and then dip the chocolate in the diced almonds. Then to top them off, you'll drizzle some of the melted chocolate on top and then sprinkle the diced almonds again as well.
Then you'll be good to go to enjoy these little nuggets of coconut, almonds, and chocolate. Enjoy!
A twist on the classic almond coconut macaroons- dipped in and drizzled with chocolate and coated with almonds these coconut flake packed macaroons will soon become one of your favorite easy dessert go-to's.
Servings: 12
1. Preheat oven to 350 degrees.
2. Whisk together egg whites, almond extract, sweetened condensed milk, and salt.
3. Gradually add flour to mixture and stir to combine.
4. Fold in unsweetened coconut flakes.
5. Scoop slightly larger than tablespoon sized dollops of mixture on to greased baking sheet. If the sweetened condensed milk runs from the dollops on the baking sheet feel free to roll the dollops in additional flour to help keep their shape.
6. Bake for 12-15 minutes. Move to wire rack to cool.
7. Once macaroons have cooled, melt chocolate chips on the stovetop or in the microwave. Dip the bottom of each macaroon in the melted chocolate and then coat with diced almonds. Then drizzle chocolate and diced almonds on top of macaroons as well.
8. Place macaroons on a plate with aluminum foil and refrigerate until chocolate has hardened. Store in refrigerator and enjoy!
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