I had these Almond Coconut Macaroons at a party over the holidays and have been making them ever since. Trish from Mom on Time Out has an amazing Almond Joy Cookies recipe which is both delicious and simple and I’ve been swooning over them for months.
These cookies are essentially a coconut macaroon that’s loaded with chopped almonds and chocolate chips. Add a drizzle of chocolate over the top and a whole almond, and you’ve got a cookie that’s as pretty as it is delicious. You’ll need a bag of flaked coconut, a can of sweetened condensed milk, chocolate chips and almonds for this recipe. The ingredients are simply combined in a bowl and then spooned onto a baking sheet. The batter may look like it’s not going to hold its shape which is normal. Simply wet your fingertips, firmly press the spoonfuls of batter into a cookie shape, and the cookies will hold together. You can make these cookies bigger or smaller than indicated; I typically use 2 tablespoons of batter, but sometimes I increase it to 1/4 cup for larger cookie and add about 4 minutes to the baking time. After the cookies are cooled, it’s time to decorate them. I melt some chocolate chips in the microwave and drizzle them over the top, then add an almond, just like the candy bar! You can use milk chocolate or semisweet chocolate chips in this recipe. I tend to use semisweet chocolate chips because I feel like the darker chocolate works best with the sweet coconut.
These cookies keep well and can be stored at room temperature in an airtight container for up to 5 days – that is, if they last that long! These macaroons most definitely don’t last that long at my house. Coconut cookies are perfect for when you’re craving something a little sweet, but don’t want to spend hours in the kitchen, They’re elegant enough for a party, great for a bake sale and they make a fantastic after school snack. Regardless of how you serve them up, these cookies will be a hit!
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