Coconut Almond Macaroons

Servings: 9

Total time: 50 Minutes

INGREDIENTS

3 cups shredded unsweetened coconut
1 cup sliced toasted almonds (plus more for garnish)
½ cup sweetened condensed milk
1 teaspoon almond extract
¼ teaspoon Diamond Crystal® Baking Salt
6 ounces dark chocolate (chopped)

DIRECTIONS

Preheat oven to 325°F. Line rimmed baking sheet with parchment paper and set aside.
Combine coconut, almonds, sweetened condensed milk, almond extract and baking salt in large bowl until well combined.
Scoop cookies into 2-tablespoon-sized mounds and place onto prepared baking sheet.
Bake until macaroon centers are set and edges are light golden-brown, about 18-20 minutes. Let cool completely on baking sheet, at least 20 minutes.
Meanwhile, melt dark chocolate in heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and wipe bottom of bowl with kitchen towel to remove any excess moisture. Dip bottoms of macaroons in melted chocolate and return to parchment lined baking sheet. Drizzle remaining chocolate over each macaroon and garnish with additional sliced almonds. Refrigerate until chocolate is set, about 10 minutes. Serve and enjoy!