• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing
  • Hungry For Vermont
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • My Writing/Cook-Offs/Reviews
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Chocolate!

    Chocolate-Dipped Almond Macaroons

    By Nancy Mock December 21, 2018 Updated March 24, 2022 2 Comments

    • Share24
    • Tweet
    Coconut macaroon with chocolate

    With a sweet mixture of coconut and chopped almonds, Chocolate-Dipped Almond Macaroons are easy to make and a sweet treat.

    Coconut macaroon with chocolate
    → Jump to Recipe

    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

    Macaroons with chocolate on top

    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!

    Milk pouring into a mixing bowl with coconut.

    🔪 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

    Scoop of coconut macaroon mixture

    Stir coconut together with sweetened condensed milk and vanilla.

    Step 3: Bake 'em!

    Baked macaroon mounds

    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

    Spatula in melted chocolate

    Melt some chocolate and drizzle it over the macaroons. Let them set, then eat them up.

    Macaroon of coconut with chocolate

    The recipe is below and here are a few more sweet treats, too!

    Walnut Coconut Cookies
    A soft cookie with sweetened coconut and a little crunch from toasted walnuts. It's an easy-to-make and yummy cookie.
    Take me there
    PIle of lightly browned cookies on a black plate
    Peanut Butter Coconut Macaroons with Chocolate Bottoms
    Sweet and coconutty macaroons are even more sublime with peanut butter - and a chocolate dipped bottom of course!
    Take me there
    Coconut scattered over blue plate holding macaroons
    Coconut Turnovers
    These little hand pies have a flaky crust with a sweet coconut filling. Coconut Turnovers are so divine as a midday snack or evening dessert.
    Take me there
    Hand pie with coconut

    💬 Have you tried these chocolate-dipped macaroons? Leave a comment below!

    Macaroon of coconut with chocolate

    Chocolate-Dipped Almond Macaroons

    Nancy Mock
    With a sweet mixture of coconut and chopped almonds, Chocolate-Dipped Almond Macaroons are easy to make and a sweet treat.
    5 from 1 votes. Tap stars to vote
    Print This Recipe Pin This Recipe
    Prep Time 1 hr 20 mins
    Cook Time 12 mins
    Total Time 1 hr 32 mins
    Course Candy, Chocolate, Comfort Food, Dessert
    Servings 35 pieces

    Ingredients
     
     

    • 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

    Instructions
     

    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.

    Nutrition

    Serving: 1servingCalories: 196kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 10gCholesterol: 4mgSodium: 53mgPotassium: 189mgFiber: 3gSugar: 11gVitamin A: 35IUVitamin C: 1mgCalcium: 50mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!
    « Spicy Cream Cheese Brownies
    Chocolate-Dipped Lime Tortilla Chips »

    Reader Interactions

    Comments

    1. Ericka S. Williams

      October 05, 2015 at 4:35 pm

      this looks DELICIOUS. must try. thanks

      Reply
      • Nancy Mock

        October 05, 2015 at 5:03 pm

        Thanks Ericka! When you do let me know what you think!

        Reply

    Ask Me Anything! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is food inspiration through recipes, photography, and story!

    Find a recipe now - head to the Recipe Index.

    Seasonal

    • Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • Cherry Trifle In A Jar
    • The Best Recipes Using Radishes
    • Lilac Infused Whipped Cream
    • Cucumber Radish Salad with Lemony Vinaigrette

    Trending Recipes

    • Easy Spearmint Iced Tea Recipe

    • The Best Fruits of the Forest Pie Recipe

    • Fresh Basil Tomato Salsa

    • Homemade Irish Brown Bread Recipe

    • Cheesy Cheddar Kielbasa Rice

    • Sausage, Peppers & Onions on the Grill | Fair Food at Home

    As seen on:

    Logos for various websites

    Footer

    ^ back to top

    About Me

    • ABOUT ME

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2022 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2022 Foodie Pro on the Foodie Pro Theme