-Ingredient Almond Joy Coconut Macaroon Cookies
-Ingredient Almond Joy Coconut Macaroon Cookies
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, melted
- 1/2 cup whole almonds
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly with a spatula or your hands until all ingredients are well incorporated and the coconut is evenly coated.
⏱️ 5 min
- 3
Using a small cookie scoop or two spoons, drop rounded mounds of the coconut mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon. Gently press a whole almond into the center of each macaroon.
⏱️ 5 min
- 4
Bake for 18-20 minutes, or until the edges of the macaroons are golden brown and the coconut is lightly toasted. Keep a close eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 325
- 5
Once baked, remove the macaroons from the oven and let them cool completely on the baking sheet. Once cool, drizzle the melted chocolate chips over each macaroon. Allow the chocolate to set before serving. This can be sped up by placing them in the refrigerator for 10-15 minutes.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
-Ingredient Almond Joy Coconut Macaroon Cookies
Ingredients
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, melted
- 1/2 cup whole almonds
Instructions
- 1
Preheat your oven to 325°F. Line a baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly with a spatula or your hands until all ingredients are well incorporated and the coconut is evenly coated.
⏱️ 5 min - 3
Using a small cookie scoop or two spoons, drop rounded mounds of the coconut mixture onto the prepared baking sheet, leaving about 1 inch of space between each macaroon. Gently press a whole almond into the center of each macaroon.
⏱️ 5 min - 4
Bake for 18-20 minutes, or until the edges of the macaroons are golden brown and the coconut is lightly toasted. Keep a close eye on them to prevent over-browning.
⏱️ 20 min•🌡️ 325 - 5
Once baked, remove the macaroons from the oven and let them cool completely on the baking sheet. Once cool, drizzle the melted chocolate chips over each macaroon. Allow the chocolate to set before serving. This can be sped up by placing them in the refrigerator for 10-15 minutes.
⏱️ 10 min