Christmas Almond Macaroons

Christmas almond macaroons combine the great flavors of almonds and coconut to make your Christmas fun and flavorful.

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Spread the almonds out on the parchment paper and bake for 5-10 minutes or until the almonds are lightly browned and fragrant.
Remove the almonds from the oven and let cool.
Once the almonds are cooled, rough chop them.
In a large bowl, combine the coconut, condensed milk, flour, vanilla extract, almond extract, almond, and a pinch of salt.
Once all the ingredients are well combined, form the dough into 1-inch balls.
Place the balls 1 ½-inches apart on a cookie sheet that has been lined with parchment paper.
Bake until lightly golden brown, about 8 minutes.
Let the macaroons cool on the cookie sheet for 5 minutes before transferring to a rack to completely cool.
To add an extra bit of special flavor, you might want to dip the macaroons in melted chocolate.
The best way to do this is to take a pound of your favorite chocolate (bittersweet works well here) and place it in a heatproof bowl.
Find a saucepan that the bowl fits into and fill the saucepan halfway with water.
Place the bowl over the water and then place the chocolate into the bowl.
Set the saucepan with the bowl over a medium low flame.
When the chocolate starts to melt, stir it gently with a whisk or spatula.
Once the chocolate is completely melted, dip the macaroons into the chocolate.
Set the chocolate-dipped macaroons on a rack to cool.