Joyful Almond Macaroons

"They're truly meant for coconut lovers since they're unadulterated coconut baked with sweetened condensed milk for a tender, chewy cookie."

Course Desserts & Sweet Treats

Cuisine American

Keyword almond, chocolate, coconut, cookies

Prep Time 10

Cook Time 12

Additional Time 23

Total Time 45

Servings cookies

Calories 149

Author Laurie McNamara

5½ cups unsweetened flaked coconut I used 4½ cups Bob's Red Mill Unsweetened Coconut (because they are larger pieces)
2/3 cup flour
14 ounces canned sweetened condensed milk
1 teaspoon almond extract
1 teaspoon vanilla extract
4 to 5 pieces almond bark or candi-quick
24 almonds

US Customary - Metric

Preheat your oven to 350℉ (or 180℃).
Line 2 baking sheets with parchment paper or a silicone baking mat.
In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract, almond extract, and sweetened condensed milk until combined and sticky, about 1 minute.
Drop rounded tablespoons of the coconut mixture onto the baking sheets about 1" apart. Use wet fingers to smooth out the tops of the coconut mounds, which will prevent the ends of the coconut shreds from burning. Place and almond on top of each cookie mound.
Bake for approximately 12 to 15 minutes, rotating pans halfway through baking time, until golden brown and fragrant. Cool completely on the sheets.
Melt the chocolate bark according to package directions, or until smooth. Dip the bottoms of the cookies into the melted chocolate, then place back on the cookie sheet. Once all the cookies have been dipped,