Chewy Coconut Macaroons with Toasted Almond Drizzle
These macaroons are my go-to when I want a simple, show-stopping dessert. They’re crisp at the edges, chewy in the middle and so fragrant with coconut and vanilla — perfect with a cup of coffee or as a sweet ending to any meal.
The toasted almond-chocolate drizzle lifts these from everyday to special-occasion in minutes. The drizzle adds a bit of crunch and a rich, nutty finish that pairs beautifully with the sweet coconut.
Nutrition (per serving)
Directions
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1
Preheat oven to 325°F. Line two baking sheets with parchment paper.
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2
In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla, and fine sea salt until evenly combined.
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3
In a separate bowl, whisk the egg whites lightly until foamy (no need for stiff peaks). Fold the egg whites into the coconut mixture — this gives loft and chew without making the batter heavy.
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4
Using a 1 1/2 tbsp cookie scoop or two spoons, mound tablespoon-sized heaps of the mixture onto the prepared sheets, spacing about 1 inch apart.
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5
Bake for 15–18 minutes, rotating the pans halfway, until the macaroons are golden at the edges and lightly toasted on top. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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6
While macaroons cool, make the drizzle: place dark chocolate and almond butter in a microwave-safe bowl and heat in 20-second bursts, stirring until smooth. Stir in the toasted sliced almonds.
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7
Drizzle the chocolate-almond mixture over cooled macaroons with a spoon or fork. Finish with a light sprinkle of flaky sea salt if using. Let drizzle set before serving or storing.
Ingredients
- Sweetened shredded coconut:4 cups
- Sweetened condensed milk:14 oz
- Vanilla extract:1 tsp
- Fine sea salt:1/4 tsp
- Large egg whites:2 pieces
- Dark chocolate:4 oz
- Almond butter (smooth):2 tbsp
- Sliced almonds, toasted:1/4 cup
- Flaky sea salt (optional):1/8 tsp
Tips & Notes
- For chewier macaroons, press the mixture slightly tighter when scooping; for crispier edges, bake an extra 1–2 minutes.
- Toast sliced almonds in a dry skillet over medium heat until fragrant, watching carefully — they burn quickly.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
