White Chocolate Almond Macaroons
Light and delicious, macaroons are a staple to any dessert cookbook. These wonderfully delicious macaroons are made with coconut and almond bark that make every bite unforgettable. Bring the family together with easy cookie recipes.
- 1 (14-ounces) bag shredded coconut
- 1 can (14-ounces) sweetened condensed milk
- 1 cup almonds, chopped
- 2/3 cup all purpose flour
- 2 teaspoons almond extract
- 1/2 teaspoon salt
- 2 blocks Almond Bark (white chocolate flavor)
Preheat oven to 325 degrees F.
In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely.
Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor.
Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.