Chocolate-and-Almond Macaroons

19 Reviews
ADD YOUR REVIEW
Prep Time
15 Mins
Cook Time
34 Mins
Yield
Makes 2 dozen
By Fran DeAngelo, Long Valley, New Jersey
November 2006
RECIPE BY Southern Living

Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.

Ingredients

  • 3/4 cup sweetened condensed milk
  • 1 (14-oz.) package sweetened flaked coconut
  • 1/4 to 1/2 tsp. almond extract
  • 1/8 teaspoon salt
  • 24 whole unblanched almonds
  • 1/2 cup dark chocolate morsels

How to Make It

Step 1

Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.

Step 2

Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.

Step 3

Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.

Step 4

 

Chef's Notes

For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.

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Ratings & Reviews

FoodieLady's Review

onenccook
December 29, 2014
My absolute favorite go-to cookie recipe. Its gluten-free but tasty, it has few ingredients and its so adaptable! I do not microwave the chocolate because it seizes when I do. Instead, I seal the chocolate in a freezer bag, melt it on a double boiler and then snip the corner of the bag when I am ready to decorate. Christmas cookie adaptation: form cookies into tall triangle shapes, add nut to the bottom (or eliminate it entirely) for the tree trunk, add red cinnamon candy to the top point of the cookie. Bake as usual. After cookie has cooled, decorate with melted green [mint] chips as if they were garlands across a Christmas tree.

MarciaJolene's Review

ChefSammie
July 29, 2014
Love this recipe! Just a note: remember to use parchment paper (or something similar)-the sugar will crystallize on your pan. The parchment paper will help to keep the cookies from falling apart from trying to get them off the pan. I had them in the oven for 15 minutes and it was perfect. Enjoy!

smalek42's Review

momshome
April 03, 2012
Made these for my nieces bridal shower, they where a huge hit and very easy to make.

ChefSammie's Review

jchupp
March 30, 2012
N/A

onenccook's Review

DawnCW
January 01, 2012
N/A

kati2323's Review

kati2323
December 26, 2011
You could substitute the baking sheets for aluminum foil, I found out. This was all my family thought about even after they were long gone. The aroma of the toasted coconut was irresistible! Couldn't make a better dessert! I would however substitute the dark chocolate for a milk or even white chocolate for this dessert, as it feels too strong for the delicate taste of toasted coconut.

DawnCW's Review

coquiqui
November 29, 2011
N/A

Becky54's Review

TexasLawyer
January 08, 2011
Very good, pretty and easy. As long as you like coconut, what's not to like?

coquiqui's Review

smalek42
December 30, 2010
I was not impressed by this recipe. The macaroons lacked a certain density of other more traditional recipes.

karenfromboston's Review

Christiet
December 29, 2010
these are a real keeper. I made 18 different kinds of cookies this year in my holiday gift tins and these were a hit. everyone loves them. they are so easy to make. I have added a leftover egg white into this batter - helps keep them stick together better.