Almond Joy Macaroons
Prep time
Cook time
Total time
Almond Joy Macaroons are a cross between Almond Joy candies and coconut macaroons. The result is Joyful, chocolatey, and coco-nutty, with a big, almond crunch!
Serves: 12 cookies
  • 1½ cups unsweetened finely shredded coconut (found in natural foods section or Whole Foods)
  • ⅓ cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 12 almond M&M's or raw whole almonds
  • 4 ounces melted semi-sweet chocolate, such as Baker's
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt. Stir in the coconut until well incorporated. Using a tablespoon, scoop out the coconut mixture into your hand. Squeeze it in your hand, then set it down on the prepared baking sheet. Make a thumbprint in the center, then press around the edges of the coconut mixture until it's the desired shape. Repeat until all of the coconut mixture is gone. Place the almond M&M's or raw almonds in the center of each cookie. Bake at 350 degrees for 13-15 minutes, or until the macaroons are golden. Cool on a wire rack for 5 minutes.
  3. While the cookies cool, melt the chocolate in your microwave. Dip each cookie into the chocolate, then set back on the parchment lined baking sheet to set. Drizzle the tops with the remaining melted chocolate.
Finely shredded coconut can be a bit chewier, which I don't mind. If you prefer angel flake coconut, use that! Also, if you prefer a sweeter macaroon, you can always use the sweetened variety.

You can add the almond M&M after baking to prevent cracking, just nestle it into the center with a little chocolate.

Baker's chocolate either comes in squares for microwaving, or in microwaveable tubs!

Macaroon recipe adapted from Martha Stewart.
Recipe by Flavor the Moments at