Almond Joy Coconut Macaroons

• 4 cups shredded sweetened coconut
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted
• 1/2 cup chocolate chips
• 1 tablespoon coconut oil
• 1/4 cup sliced almonds, toasted

Steps

1. 1 Preheat oven to 350°F and line a baking sheet with parchment paper.
2. 2 In a large bowl, mix shredded coconut, sweetened condensed milk, and vanilla until well combined.
3. 3 Scoop tablespoon-sized portions onto the prepared baking sheet, leaving space between them.
4. 4 Bake for 12-15 minutes or until golden brown.
5. 5 Let cool on the baking sheet.
6. 6 In a small bowl, melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
7. 7 Dip the bottom of each macaroon into the melted chocolate, then sprinkle with toasted almonds.
8. 8 Place back on parchment paper to let chocolate set.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Spoon or cookie scoop

Variations

• Add a teaspoon of almond extract for extra Almond Joy flavor.
• For a nut-free version, omit the almonds and add extra coconut.

Substitutions

• Use dark chocolate chips for a richer flavor.
• Substitute almond milk sweetened condensed milk for a vegan option.

Pairings

• Serve alongside a fruit salad for a balanced dessert platter.
• Pair with a scoop of vanilla ice cream for an indulgent treat.

Nutrition

Tips

• For extra toasted coconut flavor, toast the shredded coconut in the oven before mixing.
• If the mixture is too wet, chill for 30 minutes before scooping.

Storage

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with a cup of hot coffee or tea for a delightful afternoon treat.
• Perfect for dessert tables at parties or as a gift in a pretty tin.

FAQ