Chocolate Coconut Macaroon Cookies

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Yield: 24 chocolate coconut macaroon cookies


  • 450g (15.9 oz.) American Almond® Complete Coconut Macaroon Mix
  • 35g (1.24 oz.) Cocoa Powder
  • 150g (5.3 oz.) Boiling Water


  1. Preheat the convection oven to 325°F. Line baking sheets with parchment paper.
  2. Combine the American Almond® Complete Coconut Macaroon Mix with the boiling water, stirring thoroughly until well moistened. Let the batter sit for 5 minutes.
  3. Using a small cookie scoop (#40), portion the batter out onto the baking sheets. (Or pipe the batter using a pastry bag fitted with a plain tip.)
  4. Bake until the cookies are lightly browned, approximately 20 minutes.
  5. To finish, drizzle the macaroon cookies with tempered white chocolate and sprinkle some American Almond® Almond Brittle Crunch on top, if desired.

Recipe courtesy of American Almond® –