Galentine’s Day – Chocolate Dipped Coconut Almond Macaroons and Espresso Oak Aged Yeti by Great Divide

“What is Galentine’s Day? Oh, its only the best day of the year!”- Leslie Knope, Park and Recreation

Clearly I have a Parks and Rec addiction.  But I love everything about it and I can’t stop. So, in honor of my favorite show and my favorite holiday, I made a treat to celebrate Galentine’s day, where its just “ladies celebratin’ ladies!” These cookies are actually amazing. I brought them to a meeting and everyone was quite pleaed (I even let boys eat them too). To go with the breakfast theme of Galentine’s, they are paired with the Espresso Oak Aged Yeti by Great Divide. The combination of the two tastes somewhat like a Samoa Girl Scout Cookie. If you’re a good friend, you’ll make this recipe for all your gal pals (even if you’re a dude).




  • 2 bags of Angel flake sweetened coconut
  • 2 small (2.25 oz) bags of almonds, or one large bag separated in halves
  • 1 cup granulated sugar
  • 6 egg whites (room temp)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 bag of dark chocolate morsels
  • ½ tsp of almond extract

Things you need:

Mixer – hand or stand mixer

Baking sheets

Parchment paper

Wax paper



Preheat oven to 325 and line two baking sheets with parchment paper.

            In a large bowl, whip sugar, vanilla, and egg whites on high speed until medium to firm foamy peaks form. It took us about 6 minutes before this happened. This step is important because it means the sugar has dissolved and there is lots of air bubbles in the mixture. This will keep your cookies airy and delicious. Make sure not to get any yolks in the egg whites. If you aren’t very good at separating whites/yolks, crack each one over a separate bowl in case you have a mishap.





            Next, fold in both bags of coconut until everything is well incorporated. Then, take large spoonfuls of the coconut mix, form balls, and place them about and inch and a half apart on the baking sheet – you should be able to fit three in a row. 



Press an almond on top and bake them in the oven for 18-22 minutes, or until the tops are golden brown. It took us exactly 20 minutes.



When they are out of the oven, let them cool completely.



Pound the almonds you have left into tiny pieces using a mallet or the bottom of strong bottle. While the cookies are cooling, boil a pot of water. Put the chocolate, almond pieces, and almond extract in a glass bowl and place that on top of the boiling pot of water. Allow this to slowly melt. Remove the cookies from the baking sheets and re-line them with wax paper. Dip the cooled cookies into the melted chocolate and place them on the wax paper lined baking sheet. Place the baking sheet in the refrigerator for about 20-30 minutes to let the chocolate harden. When the chocolate is no longer soft, you are ready to eat a bunch of cookies and have an amazing Galentine’s Day!


Coconut Almond Macaroons


Beer Pairing: Espresso Oak Aged Yeti by Great Divide 

Espresso Oak Aged Yeti is already incredible on its own but paired with these cookies, its even more divine. It pours an extremely dark brown and smells of chocolate and espresso. You would expect to get a lot of espresso up front, but actually it is more chocolately with coffee and vanilla notes in the end. This brew is not very sweet which makes it even better with the cookies. The flavors of the Yeti enhance the chocolate in the cookie and blend well with the coconut. I consider this beer/recipe pairing a home run and so did everyone else who tried it.   



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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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