Chocolate Almond Coconut Macaroons

Chocolate Almond Coconut Macaroons are the perfect two bite treat that are sure to satisfy your sweet tooth.

At this time of the year all I can think about are homemade treats!  I have so many ideas popping into my head and I just want to make them all but that would mean I’d be making like 5 desserts a day.  Plus, there are the classics that I’m definietly making because they are tradition and just so irresitably good (this bark and these caramels).

These macaroons are another holiday staple for my family.  My mom introduced me to them a few years ago but she was making them 3 times the size.  With so many tempting goodies around I wanted just eat half a cookie so I could also have a sampling of all the others so these mini guys were born.  They are just the right size for an after lunch “I need chocolate” fix or for a cookie exchange.

You can decorate the cookies in chocolate however you want.  Get creative!  Just make sure you don’t skimp.  Half of them I dipped the bottoms in and then drizzle chocolate on top and the other half I dunked the tops in the chocolate.  Next time I might just submerge them completely in chocolate.  This recipe makes 32 cookeis which does take awhile to form with the batter being quite sticky but just be patient.  These are definitely worth the time!

Chocolate Almond Coconut Macaroons

Print Recipe

Chocolate Almond Coconut Macaroons

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Servings: 32

Author: Garnish and Glaze

Ingredients

• 1/2 14 ounce can sweetened condensed milk (about 2/3 cup)
• 1 tablespoon sour cream
• 1/2 tablespoon heavy cream
• 3/4 teaspoon vanilla
• 1 14 ounce bag sweetened flaked coconut
• 32 almonds
• 5 ounces Dark Melting Wafers
• Sliced or chopped almonds for garnish

Instructions

• Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
• In a mixing bowl, stir together the condensed milk, sour cream, heavy cream, and vanilla. Mix in the coconut.
• Scoop about 1 tablespoon mixture and press an almond in the middle. Roll the mixture into a tight ball and place on parchment paper 1 inch apart. You should get about 32 total.
• Bake for 15-17 minutes until golden.
• Let the macaroons cool completely.
• Melt the chocolate in 30 seconds increments and stir until smooth. Dip tops or bottoms of macaroons in chocolate and then drizzle more chocolate on top. If adding extra almonds sprinkle right after dipping.

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