Almond Delight Macaroons Almond Delight Macaroons

Almond Delight Macaroons | Food styling by Nicole Young | Prop styling by Catherine Doherty Image by: Ryan Szulc

We've tucked dark chocolate–covered almonds inside these toasted coconut treats for a sweet surprise. The coconut should cover the almond completely when shaping the macaroons; otherwise, the chocolate will melt onto the pan.

  • Prep time 25 minutes
  • Total time 2 hours



In bowl, whisk together egg whites, sugar and almond extract; stir in coconut and flour. Let stand until liquid is absorbed, about 5 minutes.

Roll by heaping 1 tbsp into 16 balls. Press 1 chocolate-covered almond into centre of each; reshape coconut mixture around almond to cover completely.

Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake in 300°F oven until tops are beginning to brown, 20 to 25 minutes. Let cool completely on pans.

Drizzle chocolate over tops of macaroons; overlap 3 almond slices on each. Refrigerate until chocolate is set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 1 month.)

Makes 16 cookies.

Nutritional facts Per cookie: about

  • Fibre 3 g
  • Sodium 17 mg
  • Sugars 10 g
  • Protein 2 g
  • Calories 162.0
  • Total fat 11 g
  • Potassium 132 mg
  • Saturated fat 8 g
  • Total carbohydrate 14 g


  • Iron 9.0
  • Folate 1.0
  • Calcium 1.0
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Baking & Desserts

Almond Delight Macaroons