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Coconut macaroon cookie

8. Tropical Almond Joy Macaroon Escape

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Prep Time 15 minutes
Cook Time 20 minutes
Setting Time 15 minutes
Total Time 50 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 3 cups sweetened shredded coconut
  • ⅔ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 large egg whites
  • ¼ teaspoon salt
  • 8 ounces dark chocolate chips
  • 24 whole roasted almonds

Method
 

  1. Heat oven to 325°F; line two sheets with parchment.
  2. Mix coconut, condensed milk, vanilla, and almond extract in large bowl.
  3. Separately beat egg whites and salt to stiff peaks.
  4. Gently fold whites into coconut just until combined.
  5. Scoop rounded tablespoons onto sheets, 2 inches apart.
  6. Bake 18-20 minutes until edges golden; cool completely on sheets.
  7. Microwave chocolate in 30-second intervals, stirring between, until smooth.
  8. Dip cooled macaroon bottoms in chocolate; set on parchment. Top each with one almond; drizzle remaining chocolate.
  9. Refrigerate 15 minutes to set before serving.