Sometimes you feel like a nut … sometimes you don’t!  Doesn’t that little jingle bring up images of sweet coconut drenched in chocolate?  I’ve been on a bit of a candy-inspired baking binge lately, and these little guys are no exception!  These coconut macaroons taste just like an Almond Joy.  Seriously.  Just like it!  Except perhaps, with a slightly more gourmet twist.  Plus, if you don’t feel like a nut, you can leave the almonds out and suddenly it a Mounds bar macaroon!

The beautiful thing about these macaroons is how simple they are.  Toast up some coconut and almonds.  Mix in some sweetened condensed milk.  Fold in some whipped egg whites.  Bake.  Drizzle with ridiculous amounts of melted chocolate.  That could be the entire recipe!  I did you the favor of providing slightly more specific instructions below, but you probably won’t need them.

These had a perfectly crisp outer shell and a sweet, chewy center.  The dark chocolate perfectly offset the sweetness of the coconut.  While I was quite happy to scarf these down at room temperature, I’ve been informed that they are quite deadly when devoured cold, straight from the fridge.  Hello, frozen Almond Joy!

Given how easy these are to make and how beautiful they end up looking, these would be fantastic at a party!  You could easily double (or triple) the recipe and whip up oodles of cookies in no time at all.  If you are making them for a party, try making some with nuts and some without and mixing dark and milk chocolate for different variations.  Plus, without any flour these are gluten-free!

I promise that your party guests will be so thoroughly impressed with your beautiful cookies that they won’t be able to stop saying “You made these?” between bites of chewy coconut … which will probably be followed with some semi-embarrassing gushing about how these are the best cookies they have ever had.  And you will retain your status as Cookie Baking/Party Hosting/Chocolate Wielding Diva Extraordinaire.  Just saying …

Coconut Almond Macaroons with Dark Chocolate
Adapted from Bon Appetit’s Island Macaroons

- 3 cups sweetened flaked coconut
- 1 cup almonds, chopped
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- Pinch of salt
- 10-12 ounces dark, milk or semisweet chocolate, chopped, melted*

Directions:

- Preheat oven to 350°F.
- Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature.
- Line 2 large cookie sheets with parchment paper. Grease parchment.
- Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly.
- Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture.
- Drop batter by rounded tablespoons onto prepared cookie sheets.  (Using a slightly greased cookie scoop helps make perfect ball shapes and keeps the batter from sticking.)
- Bake until macaroons just turn golden brown around edges, about 14 minutes.
- Cool completely on cookie sheets.
- Line another cookie sheet with waxed paper.
- Dip cooled cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet.  Using a spoon, drizzle remaining chocolate over the tops of the cookies.
- Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate.

Makes approximately 24 cookies.

* You can melt the chocolate in a double boiler over simmering water, stirring constantly or in the microwave on low power.  I usually zap it in 20 second intervals stirring in the middle.  Be sure to watch it closely as it will burn quickly!

Similar Recipes:

• Whole Wheat Oatmeal Chocolate Chip Cookies
• Key Lime Cheesecake
• Blueberry Almond Cookies
• Peanut Butter Oatmeal Chocolate Chunk Cookies

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