When two emulsion drops begin to coalesce, their complete fusion into a single spherical drop can sometimes be arrested in an intermediate shape if a rheological resistance offsets the Laplace pressure driving force. Arrested coalescence of droplets is important, both for its broad impact on commercial food production as well as its potential for fabricating novel anisotropic colloidal microstructures. We use a micromanipulation technique to demonstrate the dynamics of arrested coalescence between droplets with interfacially adsorbed colloids. Surface coverage of the droplets is precisely determined by a capillary aspiration technique and then their coalescence is studied in situ. Depending on their surface coverage, droplets can experience total coalescence, arrested coalescence or total stability. We use microscopic observations along with geometrical packing arguments to confirm that coalescence is arrested due to close-packed jamming of particles. The anisotropic Laplace stress within the arrested structure is balanced by the elastic modulus of the jammed interface and thus further relaxation of the arrested structure is halted. Precise mapping of the arrested coalescence regime at a microscopic scale helps us to anticipate its effects on bulk scale production of such anisotropic colloidal structures.