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Almond Macaroons Recipe

Almond Macaroons Recipe

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 YIELD:36 servings


  • 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


  • 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.

Reviews for Almond Macaroons

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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."

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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