These macaroons are a new and improved version of the coconut macaroons I love to make. This recipe adds in almonds and dark chocolate to the mix – yum! Many friends have mentioned to me how much they like the macaroons and the coconut truffles so I thought combining the two recipes would be a great idea. And it was. Enjoy!
Recipe for Best Coconut Macaroons Ever with Chocolate & Almonds
INGREDIENTS
1 14-oz bag of sweetened shredded flaked coconut
1 14-oz can of sweetened condensed milk
2 Tbsp. of all-purpose flour
2 tsp. of vanilla extract
1 1/2 tsp. of almond extract
1 cup of finely chopped almonds
8 oz of semisweet baking chocolate squares, broken in half
DIRECTIONS
Combine the coconut, condensed milk, flour, vanilla extract, almond extract, and finely chopped almonds in a large mixing bowl. Mix until it is well blended. Cover the bowl and put it into the fridge for at least 3 hours.
Preheat the oven to 330 degrees. Line baking sheets with parchment paper.
Use a cookie dough scoop to scoop up the mixture. Use your hands to form into 1 1/2 inch balls and place on the baking sheet, leaving an inch of space between each. Place in oven and cook for 20 – 23 minutes, or until tops are golden. Remove pan from oven and allow to cool completely.
Once macaroons have completely cooled, place the chocolate into a small saucepan and set it over low heat. Stir constantly until the chocolate melts. Turn off the heat. Use a fork to drip chocolate over the cooled macaroons (using as much or as little chocolate as you like). Place macaroons in the fridge until the chocolate hardens, then remove from fridge and store in an airtight container.
*Recipe makes about 30 coconut macaroons*
The cookie dough scoop makes shaping so much easier!
Make It and Bake It with Beth 