• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She's Not Cookin'
  • Recipes
  • About Me
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Chewy Coconut Macaroons

    Aug 24, 2020 · Modified: Oct 21, 2021 by Sandra Flegg

    • Facebook
    Jump to Recipe
    coconut almond joy cookies

    These Chewy Coconut Macaroons are easy to make and will look beautiful on your holiday table - or any time of year! A chocolate-covered almond tucked in the middle is a delightful surprise. Quick & easy - you'll love these!

    this recipe!
    Jump to:
    • INSTRUCTIONS
    • YOU MIGHT ALSO ENJOY THESE RECIPES!
    • Chewy Coconut Macaroons
    • Comments

    This recipe combines my favourite chocolate-covered almonds and Almond Joy chocolate bars into one bite. They are SO tasty!!

    INSTRUCTIONS

    1. Line a baking sheet with parchment paper.
    2. Preheat oven to 300°F.
    3. In a large mixing bowl, whisk together egg whites, almond extract and sugar.
    4. Add in the flour and coconut.
    5. It will be quite moist. Let the mixture stand until the liquid is absorbed - about 7 minutes.
    Blue mixing bowl with wet ingredients for coconut almond macaroons. two smaller bowls to the side with coconut and flour.
    dry ingredients for coconut almond macaroons. wire whisk is sitting in blue bowl.

    6. The mixture will be quite sticky. Using a heaping tablespoon of the coconut mixture, carefully shape it over the chocolate-covered almond. Place on parchment-lined baking sheet. Use a spoon or your fingers to shape the cookies into a round shape. The almond should be completely covered in the coconut mixture.

    Coconut almond macaroons on parchment paper-lined baking sheet.

    7. Bake in 300°F oven for 20 to 25 minutes. The tops will start to brown like the photo below.

    8. Remove from oven and let cool on wire cooling racks.

    Conut almond joy macaroons cooked and cooling on wire rack.

    You can see in the above photo that the chocolate covered almond is barely visible in the cookie.

    Close up image of Almond Joy Macaroons drizzled wth chocolate and topped with almond slices.

    9. Melt ½ cup of dark chocolate in small heavy-bottomed saucepan over very low heat.

    10. Use a teaspoon to drizzle the melted chocolate over the macaroon in a zigzag pattern.

    11. Top with sliced almonds.

    12. Refrigerate for 15 minutes to allow chocolate to cool and set.

    13. Top with sliced almonds.

    14. Store in covered container for up to one week. To freeze, place between layers of waxed paper in airtight container for up to 1 month.

    coconut almond joy macaroons sitting on Christmas plate with small Santa figurine toothpick.

    YOU MIGHT ALSO ENJOY THESE RECIPES!

    • Pecan Butter Tart Squares
    • Jumbo Sugar Cookies Recipe
    • Butter Cookies Recipe

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    (ALT="")

    Chewy Coconut Macaroons


    ★★★★★

    5 from 2 reviews

    • Author: Sandra Flegg
    • Total Time: 40 minutes
    • Yield: 12
    Print Recipe
    Save Recipe Recipe Saved

    Description

    These coconut almond macaroons are easy to make and perfect for your holiday table.A chocolate-covered almond tucked in the middle of these sweet coconut treats makes the so tasty.


    Ingredients

    3 egg whites

    ½ cup granulated sugar

    ¼ tsp. almond extract

    2 cups unsweetened desiccated medium coconut

    1 and ½ tbsp. all-purpose flour

    16 chocolate-covered almonds

    ½ cup dark chocolate, melted

    12 sliced almonds for garnish


    Instructions

    1. Line a baking sheet with parchment paper.
    2. Preheat oven to 300°F.
    3. In a large mixing bowl, whisk together egg whites, almond extract and sugar.
    4. Add in the flour and the coconut.
    5. It will be quite moist. Let the mixture stand until the liquid is absorbed - about 7 minutes.
    6. The mixture will be quite sticky. Using a heaping tablespoon of the coconut mixture, carefully shape it over the chocolate-covered almond. Place on parchment-lined baking sheet. Use a spoon or your fingers to shape the cookies into a round shape. The almond should be completely covered in the coconut mixture.
    7. Bake in 300F oven for 20 to 25 minutes. The tops will start to brown.
    8. Remove from oven and let cool on wire cooling racks.
    9. Melt ½ cup of the dark chocolate in a small heavy-bottomed saucepan over very low heat.
    10. Use a teaspoon to drizzle the melted chocolate over the macaroon in a zigzag pattern.
    11. Top with sliced almonds.
    12. Refrigerate for 15 minutes to allow chocolate to cool and set.
    13. Top with sliced almonds.
    14. Store in covered container for up to one week. To freeze, place between layers of waxed paper in airtight container for up to 1 month. 
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Cookies
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 301
    • Sugar: 22.5 g
    • Sodium: 106.3 mg
    • Fat: 14 g
    • Saturated Fat: 4.5 g
    • Trans Fat: 0 g
    • Carbohydrates: 31.6 g
    • Fiber: 3.9 g
    • Protein: 11.9 g
    • Cholesterol: 4.9 mg

    Keywords: Holiday, Christmas

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

    « Easy Basil Pesto
    Raspberry Peach Bread »

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sandra

      October 25, 2021 at 7:18 pm

      A must on our Christmas baking tray. They're so quick to make!

      ★★★★★

      Reply
    2. Tim

      January 24, 2023 at 12:57 pm

      These Almond Joy Macaroons are so good a nice different holiday cookie. We also love using macaroons as a base layer for trifles. Going to try these in one!

      ★★★★★

      Reply

    Primary Sidebar

    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

    Easy Weeknight Dinners

    • Pasta and peas in a blue bowl with a fork.
      Pasta e Piselli (Italian Pasta and Peas Recipe)
    • Tagliatelle ai funghi on a white plate with freshly grated Parmesan and fresh parsley.
      Tagliatelle ai Funghi (Tagliatelle with Mushrooms) Recipe
    • Baked Ziti with Meatballs
    • Gigi Hadid Pasta Recipe (with and without vodka)
    • Walking taco casserole in a blue casserole dish.
      Taco Casserole with Fritos
    • Creamy Boursin cheese pasta with cherry tomatoes in white bowl with wooden spoon.
      Easy Boursin TikTok Pasta Recipe
    • Overhead view of baked tortellini alfredo in casserole dish.
      Baked Tortellini Alfredo
    • Photo collage of different stuffed pastas with text overlay.
      Types Of Stuffed Pasta
    • Photo collage of four pasta dishes with text overlay.
      Best Cheese For Pasta
    • Photo collage with four subsitutes for mozzarella cheese.
      Best Mozzarella Cheese options to use as substitutes!
    Photo collage of holiday recipes.

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Follow

    • Pinterest
    • Facebook
    • Instagram

    Contact

    • Contact

    COPYRIGHT © 2023 SHE'S NOT COOKIN'