Almond Joy Macaroons are an easy peasy no-fuss dessert that absolutely heavenly. These macaroons are highly addictive with their chewy coconut centers and chocolate drizzle.
Almond Joy Macaroons
You know I love a great cookie, like these, 3 ingredient peanut butter cookies or these delicious no-bake cookies, and then there are Almond joy Macaroons. These highly addictive cookies are the perfect cookie when you need something fast and go with every occasion. Valentines, Christmas, birthdays, and even potlucks. You can easily make this dairy-free (use dairy-free chocolate) and because they are gluten-free, they are a great choice for friends and family who need those dietary restrictions. You probably have all the ingredients sitting in your pantry too! These almond joy macaroons are going to become a fast favorite.
These come together SO QUICKLY! And the flavor is outrageous. I love coconut and almond and chocolate so when they all get wrapped up in a pretty and easy-to-make macaron, I’m in heaven. These take about 5 minutes prep and 10-15 minutes in the oven. You can’t beat that! Drizzle them with some chocolate and sprinkle almonds on top and you’ve got a perfect treat!
Ingredients For Coconut and Almond Macaroons
Simple, elegant and delectable. These almond joy macaroons are exquisite.
- Sweetened coconut flakes: Creates the texture and flavor.
- Granulated sugar: Adds a bit of sweetness
- Vanilla extract: Perfect balance of flavor to the coconut.
- Almond extract: Adds a bit of almond flavoring you will love.
- Pinch salt: Balances the sweetness.
- Egg whites: Makes the almond macaroons chewy and delicious.
- Semi-sweet chocolate chips melted: Awe sweet chocolate!
- Shaved almonds: Adds a bit of crunch and flavor.
How To Making Luscious Macaroons
Crunchy on the outside and chewy on the inside, these Almond Joy Macaroons are luscious!
- Prep: Preheat the oven to 350 and line a baking sheet with parchment paper or grease with cooking spray.
- Macaroon batter: In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don’t have almond extract you can double the vanilla but they will taste less almond-y)
- Bake: Drop tablespoon-sized mounds onto a prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool for about 10 minutes.
- Enjoy: Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in an airtight container.
Almond Joy Macaroon Tips and Variations
These are quick and easy and taste like the tropics. It’s a win win dessert!
- Egg Whites: You might be curious about using the egg whites, but once you bite into these amazing macaroons, you’ll see why you use them. It helps give the cookies a bit of a lift. It also helps the macaroon be chewy on the inside and delicately crunchy on the outside.
- Not an Almond Fan: You can easily leave both the flavoring and the nuts out of the macaroons and still have a delectable treat.
- Chocolate: If you like it heavy-handed on the chocolate you can add chocolate chips right to the mix or dip the bottoms of cooled macaroons in melted chocolate for an elegant look and taste.
- Let them Chill: Chilling the cookies lets the chocolate set before serving. Less mess when you serve them.
- Like it Crunchy: If you are a big fan of nuts, feel free to add chopped roasted and salted almonds to the mixture before baking. Or use slivered almonds on top instead of sliced.
Storing Your Almond Joy Copycat Macaroons
You may not have many left to store, but just incase you do it’s good to know how.
- Store: These will keep in an airtight container at room temperature for up to a week. If you are worried about the chocolate becoming too soft and melty, store it in the fridge for up to 2 weeks.
- Freeze: These almond joy taste copycat cookies store in the freezer like a dream. Wrap tightly and place in a freezer-safe bag. Remove all the air out of the bag to help them stay fresher longer. Keep in the freezer for up to 3 months. Thaw at room temperature and enjoy!
Coconut is such a unique food. It’s nutty, sweet, and crazy good. Coconuts are so diverse and used in so many different ways. They are used for their water, milk, oil, and meat. You can drink it, dry it, chop it, roast it and use it in so many ways. Yes, it is a food high in fat, but it’s a fat that is better for you than some. Although all things should be eaten in moderation, the way a coconut tastes, and the texture it adds, you just can’t beat it. Besides these Almond Joy Macaroons, try some more of these tried and true favorites and see for yourself what all the fuss is about!
Almond Joy Macaroons
- 2 cups sweetened coconut flakes
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- pinch salt
- 2 egg whites
- 1/4 cup semi sweet chocolate chips melted
- 2 tablespoons shaved almonds
- In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don’t have almond extract you can double the vanilla but they will taste less almond-y)
- Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
Originally Posted on December 23, 2014