Almond Coconut Macaroons

Name: Almond Coconut Macaroons
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 30 porsi
Cuisine: Indonesian
Ingredients: 14 ounces sweetened coconut flakes (1 bag); 14 ounces sweetened condensed milk (1 can); 2 cups chocolate chips (divided use (can use semisweet or milk chocolate)); ½ cup almonds (chopped, plus 30 whole almonds for garnish)

These cookies are essentially a coconut macaroon that’s loaded with chopped almonds and chocolate chips. Add a drizzle of chocolate over the top and a whole almond, and you’ve got a cookie that’s as pretty as it is delicious.

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 30 porsi 👁 49

Bahan-bahan

30 porsi

14 ounces sweetened coconut flakes (1 bag)
14 ounces sweetened condensed milk (1 can)
2 cups chocolate chips (divided use (can use semisweet or milk chocolate))
½ cup almonds (chopped, plus 30 whole almonds for garnish)

Langkah-langkah

Preheat the oven to 350°F. Line a sheet pan with parchment paper or a non-stick baking mat.
In a large bowl, mix together the coconut, condensed milk, 1 cup of chocolate chips and ½cup chopped almonds. Stir until thoroughly combined.
Drop 2 tablespoons of the dough onto the sheet pan approximately 1 ½" apart. Wet your fingers and firmly pat the dough into cookie shapes.
Bake for 10-12 minutes, or until edges are lightly browned. Repeat the process with the remaining dough.
Place 1 cup of chocolate chips in a microwave safe bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
Drizzle approximately 1 teaspoon of melted chocolate over the top of each cookie. Place an almond into the center of each cookie on top of the melted chocolate.
Let the chocolate harden then serve, or store in an airtight container at room temperature for up to 5 days.