Almond Joy Coconut Macaroons

Why You’ll Love This Recipe

• Classic Almond Joy vibe: coconutty, chocolate-dipped, with a crunchy roasted almond crown.
• Chewy centers, crisp toasty edges, and a glossy chocolate shell that snaps.
• Simple pantry ingredients; no flour, naturally gluten-free.
• Make-ahead and freezer-friendly for stress-free entertaining.

Grocery List

• Produce: None
• Dairy: Sweetened condensed milk; large eggs
• Pantry: Sweetened shredded coconut, dark chocolate (60–70%), whole almonds, vanilla extract, almond extract, fine sea salt, refined coconut oil

Full Ingredients

For the macaroons

• 14 oz (396 g) sweetened shredded coconut
• 14 oz (397 g) sweetened condensed milk
• 2 large egg whites (about 60 g), room temperature
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp fine sea salt

For dipping and garnish

• 8 oz (225 g) dark chocolate (60–70%), finely chopped
• 1 tsp refined coconut oil (optional, for easy dipping)
• 24 whole almonds (raw or roasted)

Step-by-Step Instructions

Step 1: Toast almonds and prep pans

Heat the oven to 350°F (177°C). Spread the almonds on a small baking sheet and toast for 8–10 minutes until fragrant and a shade darker. Cool completely. Reduce the oven temperature to 325°F (165°C). Line two large baking sheets with parchment paper. Position oven racks in the upper and lower thirds.

Step 2: Mix the coconut base

In a large bowl, stir together the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and almond extract until every strand of coconut is evenly coated. This sticky base is what gives the macaroons their signature chew.

Step 3: Whip egg whites to lift

In a clean medium bowl, add the egg whites and salt. Beat with a hand mixer (or stand mixer with whisk) on medium-high speed until medium-stiff peaks form, 2–3 minutes. The whites should hold their shape with a slight curl at the tip. Fold the whites into the coconut mixture in three additions with a spatula, keeping as much air as possible. Chill the mixture for 15 minutes to firm up for easier scooping.

Step 4: Scoop and shape mounds

Using a 2-tablespoon scoop (about 35 g each), portion 24 mounds onto the prepared sheets, spacing about 1.5 inches apart. With slightly damp fingers, compact each mound and tidy stray coconut strands so they bake into neat domes. Compacting helps them hold their shape and stay chewy inside.

Step 5: Bake to golden perfection

Bake at 325°F (165°C) for 20–23 minutes, rotating the sheets top-to-bottom and front-to-back halfway through. The macaroons are done when the edges and tips are deep golden and the centers feel set but still soft. Cool on the sheets for 10 minutes, then transfer to a rack to cool completely.

Step 6: Melt the chocolate

Place the chopped dark chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until 90% melted; stir until smooth. Or melt over a pot of barely simmering water (do not let the bottom of the bowl touch the water). If you want a firmer, shinier set at room temperature, use the seeding method: melt two-thirds of the chocolate, then off heat stir in the remaining one-third until smooth and 88–90°F (31–32°C).

Step 7: Dip, crown, and set

Dip the base of each cooled macaroon into the melted chocolate, letting excess drip off, and set on clean parchment to form a neat “foot.” Add a small dab of chocolate on the top center of each macaroon and gently press on one toasted almond to crown it. Drizzle any remaining chocolate over the tops. Let stand until the chocolate is fully set, about 25–30 minutes at cool room temperature or 10 minutes in the refrigerator.

Pro Tips

• Weigh the coconut for consistent texture; too much packs the batter and dries the cookies.
• Compact the scoops with damp fingers so the mounds don’t spread and the edges brown evenly.
• Rotate pans halfway for even color; pull them when the tips are deep golden, not pale.
• For a glossy, snappy finish at room temp, lightly temper the chocolate (seed method).
• Optional finishing touch: a tiny pinch of flaky sea salt on the chocolate before it sets.

Variations

• Double-Almond: Stir 1/2 cup (60 g) chopped toasted almonds into the coconut mixture before baking for extra crunch.
• Milk Chocolate Dream: Swap dark chocolate for milk chocolate and reduce almond extract to 1/4 tsp for a softer, candy-bar vibe.
• Coconut-Orange: Add 1 tsp finely grated orange zest to the coconut base and finish with a thin dark chocolate drizzle only.

Storage & Make-Ahead

Store macaroons in an airtight container at cool room temperature for up to 3 days or refrigerated for up to 7 days. For longest freshness, place parchment between layers. Freeze undipped macaroons for up to 2 months; thaw at room temperature and dip in chocolate the day you plan to serve. You can also freeze scooped, unbaked mounds on a sheet until solid, then transfer to a zip-top bag for up to 2 months; bake from frozen at 325°F (165°C) adding 2–3 minutes.

Nutrition (per serving)

Approximate per macaroon (1 of 24): 195 calories; 12 g fat (9 g saturated); 19 g carbohydrates; 2 g fiber; 16 g sugars; 3 g protein; 65 mg sodium.