Sweetheart Almond Coconut Macaroons

With Valentine’s day just around the corner I popped out to the store to find what is arguably the most fun holiday treat: Conversation Sweethearts. When I arrived at the store, I was absolutely GUTTED to hear that Sweethearts will not be coming to the shelves this year as their creator “Necco” went out of business last year.

To respond to this betrayal of trust, I decided to abandon Valentine’s candy in favour of a new treat. If you love coconut, almond and chocolate and need a thematic dessert for your special someone then these “Sweetheart” Coconut Macaroons are for you!

Unlike some coconut macaroon recipes, this one will not claim to be no-bake or to only use 3 ingredients. However, these macaroons are the BOMB and are totally worth the extra ingredients.

Here is what you will need:

  • 3/4 cup Sweetened, coconut flakes
  • 3/4 cup Almond flour
  • 1 Egg white
  • 1/3 cup Sweetened condensed milk
  • 1/2 tbsp Pink pitaya powder ( if you hae no freaking clue what this is or just don’t have any, pink food colouring works equally well!)
  • 1 dash Almond extract
  • 1 cup Semi-sweet chocolate chips 

Instructions

Pre-heat your oven to bake at 325 degrees Farenheit. Line a thick-bottomed baking sheet with parchement paper.

In a large mixing bowl, combine coconut flakes, condensed milk, Pink Pitaya Powder ( or food colouring) and almond extract. Set aside.

In another large mixing bowl, use an electric mixer ( or whip by hand with a whisk if you are feeling brave) to beat egg whites and salt until they turn white and fluffy and form stiff peaks. It is very important to put in the proper amount of salt otherwise your egg whites will not become fluffy.

Once your egg whites are ready, mix the almond flour into your coconut and condensed milk mixture. The texture of this should become a bit like a thick paste. The first time I made this recipe I added in the almond flour at the same time as the coconut and condensed milk. By the time I had finished beating the eggs my batter had become very stiff and was hard to combine with the eggs… so don’t do that.

Next, with a wooden spoon or spatula, carefully fold the egg whites into the coconut, almond and condensed milk. Gently continue to stir until combined but do not over mix as this will cause your macaroons to become hard after they bake. 

Using a tablespoon, scoop out small dollops of macaroon batter onto your baking sheet leavng about 10 cm between each macaroon. 

Bake macaroons for 20-25 minutes or until they are lightly golden on the edges.  set on a wire rack to cool for about 10 minutes. 

Once your macaroons are cool, pour the semi-sweet chocolate chips into a small microwave- safe bowl. I like to add just a drop of vegetable oil to the chips so that the chocolate is shiny and smooth. Microwave chocolate chips on medium power for 30 seconds at a time until completely melted. You will want to stir chips as you go along.

Carefully dip half of each macaroon into the chocolate and then place back on the parchement- lined baking sheet. Let set for 1 hour or until hard. 

Once your macaroons have hardened, feel free to enjoy one or all of these with someone you love. If that someone is a bottle of rose, then I am not going to judge you!

5 from 7 votes
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“Sweetheart” Chocolate-dipped Coconut Macaroons

Course Dessert
Keyword Macaroon
Prep Time 25 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 45 minutes
Servings 16 Macaroons
The Whisking Witch Meg | The Whisking Witch

Ingredients

  • 3/4 cup Sweetened, coconut flakes
  • 3/4 cup Almond flour
  • 1 Egg white
  • 1/3 cup Sweetened condensed milk
  • 1/2 tbsp Pink pitaya powder
  • 1 dash Almond extract
  • 1 cup Semi-sweet chocolate chips To Dip

Instructions

  1. Pre-heat your oven to bake at 325 degrees Farenheit. Prepare a baking sheet by lining it with parchment paper and set out a cooling rack on the counter.

  2. In a large mixing bowl, combine the coconut flakes, condensed milk, Pink Pitaya Powder and almond extract. Set aside.

  3. In another large mixing bowl, use an electric mixer ( or whip by hand with a whisk if you are feeling brave) to beat eggwhites and salt until they turn white and fluffy and form stiff peaks. 

  4. Once your egg whites are ready, mix the almond flour into your coconut and condensed milk mixture. The texture of this should become a bit like a thick paste. 

  5. With a wooden spoon or spatula, carefully fold the eggwhites into the coconut, almond and condensed milk. Gently continue to stir until combined but do not over mix as this will cause your macaroons to be hard after they bake. 

  6. Using a tablespoon, scoop out small dollops of macaroon batter onto your baking sheet leavng about 10 cm between each macaroon. 

  7. Bake macaroons for 20-25 minutes or until they are lightly golden on the edges.  set on a wire rack to cool for about 10 minutes. 

  8. Once your macaroons are cool, pour the semi-sweet chocolate chips into a small microwave- safe bowl. Add a drop of vegetable oil to the chips and microwave on medium power for 30 seconds at a time until completely melted. 

  9. Carefully dip half of each macaroon into the chocolate and then place back on the parchement- lined baking sheet. Let set for 1 hour or until hard. 

  10. Enjoy with friends or give as a gift to a loved one! 

Recipe Notes

Feel free to add in as much Pink Pitaya powder as you like until you get the desired colour. 

14 thoughts on “Sweetheart Almond Coconut Macaroons


  1. thinking I may leave out the pink food colouring…think it will be okay with just white macaroons like you normally see? They sound great…thanks for the recipe.

    1. Hi Vanessa! Yes, this powder is so fun! I love using colouring that is all natural and doesn’t change the consistency of my food. I got mine from Unicorn Superfoods. I love that they Ship worldwide and have so many great products.

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