With a sweet mixture of coconut and chopped almonds, Chocolate-Dipped Almond Macaroons are easy to make and a sweet treat.
This recipe is adapted from a recipe I found amidst my grandmother's recipes, and the original only had two ingredients: coconut and sweetened condensed milk!
These uber-sweet treats are like a macaroon cookie, but with the minimal ingredients (basically just coconut and sugar) they are also like a candy! And what better to stick into and onto a sugary, coconutty candy than some almonds and some chocolate?
Why you'll love these treats
These Chocolate-Dipped Almond Macaroons bear a strong resemblance to an Almond Joy candy bar. (I always preferred Mounds as a kid, but now on Halloween all the Almond Joys scrounged out of the kids' candy bags come to ME! I guess I do feel like a nut.)
If you also love Almond Joys, you'll definietly likes these macaroons, though I think these have a more complex flavor and bite to them than the candy bar. For one the shredded coconut provides a satisfactory chewiness.
Second, the almonds are roughly chopped and toasted before they go in the batter, and the toasting brings out the loveliest nutty flavor! Then these treats get another toasting in the oven. And of course, there's chocolate, too!
🔪 How to make Chocolate-Dipped Almond Macaroons
Step 1: Toast the almonds
Put the almonds in a small skillet over medium heat, and toast the nuts until they're fragrant.
Step 2: Make the coconut mixture
Stir coconut together with sweetened condensed milk and vanilla.
Step 3: Bake 'em!
Scoop the coconut mixture into mounds and put them on a baking sheet. Bake them until they're golden brown.
Step 4: Add the chocolate
Melt some chocolate and drizzle it over the macaroons. Let them set, then eat them up.
The recipe is below and here are a few more sweet treats, too!
💬 Have you tried these chocolate-dipped macaroons? Leave a comment below!
Chocolate-Dipped Almond Macaroons
- 1 cup slivered almonds
- 14 ounces sweetened condensed milk
- 1 pound (16 ounces) shredded sweetened coconut
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 12 ounces semi-sweet or dark chocolate chips
Toast the almonds:
- Heat a nonstick skillet over medium heat and add the almonds. Stir the almonds frequently over medium heat for about five minutes until they are lightly toasted and fragrant. Remove them from the heat and set aside to cool.
Make the coconut mixture:
- Combine the sweetened condensed milk, coconut, vanilla, and salt. in a large bowl. Mix by hand until all the ingredients are well combined. Stir in the cooled almonds.
Bake the macaroons:
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Scoop out tablespoon-sized balls of batter and with buttered hands gently roll them into balls. Place on baking sheet about 2 inches apart.
- Place one of the baking sheets in the oven and bake for about 16 minutes, until the coconut has begun to lightly brown. Remove the baking sheet and place the second sheet into the oven to bake.
- Allow the first batch to cool for about 10 minutes before removing them from the baking sheet. (If any of the drops separate during baking, carefully squish them back together when you take them from the oven.)
- Repeat until all of the batter has been used. All the drops to cool before proceeding to the next step.
Dip the macaroons:
- Melt the chocolate in the top of a double boiler, and stir until smooth. Line a work space or baking sheet with waxed paper.
- Gently spoon or drizzle the melted chocolate over the cooled drops.
- Allow the chocolate on the drops to cool and set before serving. Store in an airtight cooler for up to two days.
- Makes about 35 Drops.