With a sweet mixture of coconut and almonds topped with chocolate, the Best Coconut Macaroons are even more indulgent than your favorite candy bar.
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Here's my recipe for the best Coconut Macaroons and they are addictive—I'm warning you now! After all, what's better than a sugary, coconutty candy full of almonds and drizzled with chocolate?
This chewy coconut macaroon recipe is adapted from a 2-ingredient recipe I found amidst my grandmother Riley's recipes. For the flavor of these macaroons, I think a recipe that needs six ingredients is still pretty awesome!
If you're a huge coconut fan, try these too: Walnut Coconut Cookies.
Are these macaroons like an Almond Joy?
Well first, let's look at what Almond Joy is. (I love candy history.) The first iteration was the Mounds candy bar in 1919: slabs of sweetened, shredded coconut dipped in dark chocolate. Then, in 1948, someone decided they felt "like a nut" and added a whole almond under a coating of milk chocolate, creating the Almond Joy.
Although Mounds and Almond Joy are now produced by Hershey, the candies were originally created by the Peter Paul Candy Manufacturing Company in Naugatuck, Connecticut. Their old "sometimes you feel like a nut" jingle had a profound impact on my young, impressionable brain, and to this day Mounds and Almond Joy are still favorites.
If you've never tried one, you may be wondering, "Are Almond Joys good?" Heck yes, they are! If you love coconut and almonds, you'll love them—and more to the point, you will LOVE my Coconut Macaroons.
After these try a batch of Peanut Butter Macaroons!
What's the difference between macarons and macaroons?
Macarons are delicate, round, meringue cookies made with almond flour. They're light and crispy on the outside, with a soft and slightly chewy inside. Macarons come in all kinds of colors, from pastels to more intense shades, and the cookies are usually sandwiched with ganache, buttercream, gelato, or other sweet fillings.
Macaroons, however, are typically made with sweetened condensed milk and shredded coconut, then baked to a create super-sweet, chewy, cookie-candy hybrid. They can include chopped nuts, dried fruit, and like this recipe, be coated in chocolate.
The Food Lover's Companion shares that there is also a type of macaroon cookie made with almond paste and egg whites.
Why you'll love this recipe
These homemade Coconut Macaroons have deliciousness plus complexity. Because they're baked, the sugars caramelize and the macaroons get chewy and browned around the edges.
The almonds are toasted before they go in the batter, which brings out the best, nuttiest flavor. Then each macaroon gets topped with melted chocolate. I like using semisweet chocolate to top the macaroons.
It's an easy recipe using sweetened condensed milk, chocolate chips, and shredded coconut—only six ingredients in all. These perfect coconut macaroons are fun to make for a weekend treat, parties, or to give to friends during the holidays.
🔪 How to make the Best Coconut Macaroons
Ingredients:
- Sliced almonds: thinly sliced almonds can be found in most grocery store baking aisles.
- Sweetened condensed milk: Not to be confused with evaporated, sweetened condensed milk is the thick, super-sweet stuff.
- Shredded coconut: Also in the baking aisle, soft, shredded coconut is lightly sweetened.
- Vanilla extract: Use pure stuff, not imitation. The real flavor is worth it.
- Salt: Just a little!
- Chocolate chips: Use semi-sweet or dark chocolate chips for the finishing touch on your macaroons.
Toast the almonds
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Put the almonds in a small skillet over medium heat, and toast the nuts until they're fragrant.
Make the coconut mixture
Stir together the sweetened, shredded coconut, sweetened condensed milk, vanilla, and almonds.
Scoop them
Use an ice cream scoop or cookie scoop to place mounds of the coconut mixture on lined baking sheets. (I use parchment paper.)
Tip
Buttering your hands makes it easier to shape the sticky coconut batter. If your hands start to get messy, wash and rebutter them to continue.
Bake 'em!
Bake the macaroons until they're golden brown.
Add the chocolate
Melt the chocolate chips, then drizzle the chocolate over the cooled macaroons. Let them set, then eat them up.
FAQs
Coconut is the biggest flavor in these macaroons, along with a hint of vanilla, and crunchy almonds. The chocolate ties everything together without being too sweet.
If you really don't feel like a nut 🙂 then yes, you can leave out the almonds. You'll probably end up with a few fewer macaroons without them, but they'll still be tasty.
Yes! Once the chocolate is firm on top, slide the macaroons into a freezer-proof bag or dish. Freeze them for up to three months. Let the covered macaroons thaw in the fridge, and serve them cold.
How to store coconut macaroons
Place the macaroons in a single layer inside an airtight container or on a plate covered with plastic wrap. Refrigerate them for 3-4 days.
Tips:
- If you prefer bigger bites of almonds in your candy, try using chopped almonds instead of sliced.
- You can also melt the chocolate chips in the top of a double boiler.
- Because the macaroons are made with sweetened condensed milk, it's best to refrigerate any leftovers.
The recipe for the Best Coconut Macaroons is below. Here are more coconut treats for you!
💬 Have you tried these Coconut Macaroons? Leave a comment below.
📖 Recipe
Best Coconut Macaroons
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Ingredients
- 1 cup sliced almonds
- 14 ounces sweetened condensed milk
- 1 pound (16 ounces) shredded sweetened coconut
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups 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.
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Make the coconut mixture:
- Stir together the sweetened condensed milk and coconut in a large bowl. Stir in the vanilla and salt.
- Stir in the cooled almonds.
Bake the macaroons:
- Scoop out rounded tablespoons of batter and with buttered hands roll them into balls. Place them on baking sheet lined with parchment paper, about 2 inches apart.
- Place the baking sheets in the oven and bake for about 15-16 minutes, until the coconut has begun to lightly brown. Remove the baking sheet.
- Allow the macaroons to cool for 10 minutes on the baking sheet before moving them to a cooling rack. (If any of the macaroons 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 macaroons to cool before proceeding to the next step.
Add the chocolate:
- Melt the chocolate in the microwave using a microrwave-safe bowl: zap the chips in 30-second intervals, stirring each time. Continue until the chips are completely melted and the chocolate is smooth.
- Gently spoon the melted chocolate over the cooled macaroons—or, if the macaroons are firm enough, dip the tops in the chocolate, then return them to the cooling rack.
- Allow the chocolate on the macaroons to cool and set before serving. Store in an airtight container in the fridge for 3-4 days.
- Makes about 28 macaroons.
Notes
- If you prefer bigger bites of almonds in your candy, try using chopped almonds instead of sliced.
- Buttering your hands makes it easier to shape the sticky coconut batter. If your hands start to get messy, wash and rebutter them to continue.
- You can also melt the chocolate chips in the top of a double boiler.
- Because the macaroons are made with sweetened condensed milk, it's best to refrigerate any leftovers.
Nutrition
Ericka S. Williams says
this looks DELICIOUS. must try. thanks
Nancy Mock says
Thanks Ericka! When you do let me know what you think!