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ALMOND JOY Candy Bar Macaroons


13 Min.
28 Min.
Skill Level:
36 cookies

What could be better than a coconut macaroon? ALMOND JOY macaroons with chocolate and almond, of course! It's not hard to guess the secret ingredient in the ALMOND JOY Candy Bar Macaroons recipe. One bite of these ALMOND JOY macaroons will have you and your guests feeling like you're sitting on a beautiful beach, no matter what time of year it is.  When you're in need of another tropical-tasting treat that combines coconut and chocolate, make a batch of these delicious KISSES Coconut Macaroon Blossoms!

Ingredients & Directions

Prep Time
28 minutes
Bake Time
13 minutes
Cool Time
20 minutes
Chill Time
20 minutes


  • 4 1/2 cups
    sweetened coconut flakes divided
  • 2/3 cup
    all-purpose flour
  • 1/4 tsp
  • 1 can
    sweetened condensed milk (14 oz, not evaporated milk)
  • 1/2 tsp
    vanilla extract
  • 2/3 cup
    toasted almond slices* (optional)
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 tsps
    shortening (do NOT use butter, margarine, spread or oil)


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Tray Tray
Microwave Microwave
Bowl Bowl

Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.


Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces and almonds, if desired. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.


Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.


Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.


Dip bottom of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Drizzle cookie tops with remaining melted chocolate. Allow chocolate to firm. Store in airtight container at room temperature.


Add a few rainbow sprinkles to drizzle before it sets.

Additional questions?