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Almond Macaroons Recipe

Almond Macaroons Recipe photo by Taste of Home

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These cookies have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up—everyone loves them! And they’re so easy: With only six ingredients, you can whip them up at the last minute. —Deena Dillion, Ossian, Indiana

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Almond Macaroons Recipe

Prep: 10 min. Bake: 20 min./batch + cooling

Yield: 36 Servings

10 20 30

Ingredients

1 package (14 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, finely chopped
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup milk chocolate chips

Directions

Mix the first five ingredients in a large bowl. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; gently shape into mounds.
Bake at 325° for 16-20 minutes or until lightly browned. Remove to wire racks to cool completely. In a microwave, melt chips; stir until smooth. Drizzle over cooled cookies. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Originally published as Almond Macaroons in Simple & Delicious October/November 2012, p40

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Almond Macaroons

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Reviewed on Oct. 02, 2012 by starsfan

The parchment paper was impossible to work with in this recipe. The cookies stuck so badly to it, that I had to just pull the top part of the cookie off to use it, leaving the entire bottom half on the sheet. I have not yet tried the end results, but I would not make them this way again. I don't know how simply greasing the cookie sheet would effect the cookie, but it might be worth a try.

Reviewed on Sep. 11, 2012 by cathymccoymorgan

I made these for a meeting and 2 women immediately wanted the recipe. They can be somewhat sticky to work with. I rolled mine instead of "molding" them on the tray! They were great! Thanx ~