Chocolate Dipped Coconut-Almond Macaroons

I’ve spent an inordinate amount of time baking this holiday season.  This, for me, is actually saying something.  I love to bake.  Love it.  It’s fun, and therapeutic, and–well–fun.  And this cookie– can you even call it a cookie?–this cookie is one of the most enjoyable to make.

Unfortunately, because I have been so focused on the baking aspect of things, the photographic element is lacking a lot this go around.  I hope you’ll forgive me for the lack of beauty shots.  90% of what I shot was sans glasses with the aid of auto focus inevitably leading to out-of-focus shots.    However, because these cookies are deliciously yummy, I’m going to give  ’em to you anyway in the hopes that one day I’ll reshoot them for you.

Until that day, I hope the recipes will do.

These really are divine– sort of an Almond Joy in cookie form.

Chocolate Dipped Coconut Almond Macaroons

inspired by Christmas Gifts from the Kitchen by Georgeann Brennan



3 1/2 cups sweetened shredded coconut, divided

1 cup sliced almonds

1/2 cup sweetened condensed milk

1/2 tsp almond extract

2 large egg whites

1 tbsp sugar

1/8 tsp salt

Chocolate Glaze-

4 oz bittersweet chocolate

4 oz semisweet chocolate

1 tbsp butter

2 tbsp heavy cream, room temperature


For the Macaroons:

Preheat oven to 350.

Combine 1 1/2 cups of the coconut and all of the almonds.  Sprinkle on a lined baking pan.  Bake until mixture is lightly toasted, stirring occasionally.  Pull the pan out of the oven to stir it, though.  Something about the oil in the almonds and coconut as they heat in the oven…they get…I don’t know–just trust me.  Remove the mixture from the oven and allow it to come to room temperature.

In a bowl, combine the coconut mixture, remaining 2 cups of untoasted coconut, condensed milk, and almond extract.

In a separate, chilled bowl, beat egg whites, sugar, and salt until soft peaks are formed.

Gently fold egg whites into the coconut mixture.

Drop dough onto a cookie sheet approximately 2 inches apart.

Bake for 10 minutes or until golden brown.  Remove them from the oven and allow them to sit for 2 minutes before transferring them to a wire rack to finish cooling.

For the Chocolate Glaze:

In a medium heat-proof bowl over simmering water (or a double boiler if you have one), combine chocolate and butter, stirring occasionally until the chocolate is melted and the butter combined.  Slowly drizzle in heavy cream mixing until combined.

To save remaining glaze, pour it into a heatproof dish, then cover with plastic wrap and refrigerate.  To reheat, remove plastic wrap and microwave for 20 seconds, stirring as needed.


For chocolate bottoms, dip the bottom of each macaroon into the melted chocolate mixture.

For chocolate drizzle, using a teaspoon, quickly drizzle warm chocolate sauce over macaroons with quick back and forth motion– or just pretend you’re four years old and sling the chocolate with a fork…that’s what I did!

Yield: approximately 2 dozen


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