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Almond Macaroons Recipe
Almond Macaroons Recipe photo by Taste of Home
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Almond Macaroons Recipe

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3.5 4 4
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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
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES: 36 servings

Ingredients

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

Directions

  1. Preheat oven to 325°. In a large bowl, mix the first five ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets.
  2. Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely.
  3. Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Almond Macaroons in Simple & Delicious October/November 2012, p40


Reviews for Almond Macaroons

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Angela User ID: 8980108 257700
Reviewed Dec. 4, 2016

"The only reason this recipe gets more than one star is because they tasted good. At least what I could salvage. I used parchment paper and didn't read that it needed to be sprayed, so into the garbage went 36 cookies (I made the mistake of making a double batch). Second pan went in on a silpat and third on parchment paper sprayed with cooking spray and most of those I also had to throw out. The cookies stuck to the utensil I was using to remove the macaroons from the cookie sheet. I used both plastic and metal spatulas and generously sprayed non-stick spray after attempting to peel the cookies off the cookie sheet but the cookies were like glue. They stuck to everything. Even the knife I used to scoot the cookies off the spatula - which was also covered in non-stick spray.

So, save yourself frustration as well as expensive ingredients and use another recipe. On the positive side, they tasted good."

MY REVIEW
Dillion2 User ID: 6305981 249401
Reviewed Jun. 14, 2016

"Sorry ladies. When I submitted the recipe, I specifically stated that the parchment needs to be sprayed with cooking spray prior to baking, but for some reason someone at Taste of Home failed to include that part. Deena"

MY REVIEW
starsfan User ID: 1045432 188291
Reviewed Oct. 2, 2012

"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."

MY REVIEW
cathymccoymorgan User ID: 6856940 126805
Reviewed Sep. 11, 2012

"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 ~"

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