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
3 elegant coconut macaroons, each topped with a single almond, and drizzled or dipped with dark chocolate

Easy Chewy Coconut Almond Macaroon Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Total Time: 40 minutes
  • Yield: 16 servings 1x

Description

Chewy Coconut Almond Macaroons are gluten-free. Hide almonds inside, then dip or drizzle with chocolate for an elegant finish. Easy to make Kosher for Passover.


Ingredients

Scale
  • 14 oz Eagle Brand Sweetened Condensed Milk or Sweetened Condensed Almond Milk
  • 14 oz Desiccated coconut (unsweetened)
  • ½ tsp Almond extract
  • 1 tsp Vanilla extract
  • 2 Egg whites
  • 1/2 tsp Salt
  • 60 Roasted unsalted almonds

GANACHE**(see note if for Passover)

  • 1 cup Chocolate chips
  • 1/3 cup warmed Milk
  • 1 tsp Coconut oil


Instructions

  1. Preheat oven to 350.
  2. Line cookie sheets with parchment paper, if desired
  3. Combine the Eagle Brand Sweetened Condensed Milk**, coconut, vanilla extract, and almond extract in a large bowl until fully combined.
  4. In a separate mixing bowl, use a KitchenAid or hand mixer to whip the egg whites on medium speed until stiff peaks form. Gently fold the egg whites into the coconut mixture until combined.
  5. Using an ice cream scoop or large scoop in cookie scoop set, scoop out balls of the cookie dough.
  6. Flatten each ball and place up to three almonds in the center of each cookie.
  7. Pinch back together and roll in your hands to make a ball.
  8. Bake in preheated oven for 25 minutes, or until just starting to brown on top. Take baking sheets out of the oven and place on a wire rack to cool.
  9. While the macaroons are cooling, make the ganache by placing chocolate chips in a bowl. Heat the milk until almost boiling. Pour over the chocolate and let sit for about 30 seconds. Whisk until smooth. Add in coconut oil and whisk to combine.
  10. Dip the macaroon into the ganache and place an almond on top. Let sit for a few hours until ganache has hardened.

Notes

  • While you make these Chewy Coconut Almond Macaroons, make sure to listen to an interview with my podcast guest, Marissa Wojcik in A Passover Episode.
  • If you'd like to make these Kosher for Passover (and are including meat in your meal), choose Sweetened Condensed Almond Milk.
  • Feel free to omit the milk from the ganache and add a little extra coconut oil to make the ganache in a way that adheres to your Kosher/Passover restrictions.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking, Cookies
  • Cuisine: Global

Nutrition

  • Calories: 338
  • Sugar: 20
  • Sodium: 123
  • Fat: 25
  • Saturated Fat: 18
  • Carbohydrates: 26
  • Fiber: 5
  • Protein: 6
  • Cholesterol: 10