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Almond Macaroons

These almond macaroons 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
    3 dozen


  • 1 package (14 ounces) sweetened shredded 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


  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets.
  • Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely.
  • Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.
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  • BetseyWR
    May 5, 2020

    These are my husband's second favorite cookies. The other is Winter Fruit Macaroons. They come out fine. I immediately move them to wire racks to complete cooling and store them with wax paper in between when I have any left over. They also freeze well. The ladies loved them at the tournament where I served them. They are a little messy to make but well worth it. Quick and easy.

  • Angela
    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.

  • Dillion2
    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

  • starsfan
    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.

  • Candlelover1177
    Sep 12, 2012

    No comment left

  • cathymccoymorgan
    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 ~