Yesterday I was craving something sweet but didn’t wan’t to spend a whole lot of time in the kitchen. Since we’re moving in a day or two I haven’t gone to the store and we’ve been trying to use up what we have so we don’t have to pack so much. With no flour, no butter, very little sugar and about a ⅓ of a bag full of chocolate chips, my options were pretty limited. That’s when I thought of these tasty little treats. Ever since I tried one in Rhode Island, I’ve been wanting to make some. All I can say is that they were perfect- easy to throw together and only required a few ingredients (you can always buy coating chocolate and heat that up instead of tempering chocolate). If your sweet tooth is aching and you love chocolate/coconut, this is the perfect recipe for you!
Almond Joy Macaroons Recipe
With chewy coconut, slivered almonds, and a dip of rich chocolate, Almond Joy Macaroons are a satisfying way to turn pantry staples into something unexpectedly delicious.
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Servings: 12 macaroons
Calories: 146kcal
Ingredients
- 2 cups (8 oz) sweetened flaked coconut
- 1/2 cup sugar
- 2 egg whites
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- pinch of salt
- 1/2 cup chocolate - semi-sweet or dark
- 2 Tbsp slivered almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine the coconut, sugar, salt, and vanilla. Add the egg whites and mix until combined.
- Using a small cookie scoop, place onto the baking sheet 1½ inches apart. Lightly pat down with your hands.
- Place in the oven and bake for 10–15 minutes, or until lightly golden brown. Remove from the oven and let cool on the prepared baking sheet for 2–3 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, in a double boiler over low heat, melt the chocolate until it reaches 115 degrees Fahrenheit (46 degrees Celsius). Remove from heat. Dip the cooled macaroons into the chocolate, sprinkle with almond slices, and return to the parchment paper. Place in the refrigerator for 10–15 minutes until the chocolate has hardened. Remove and serve.
NOTES
STORE Almond Coconut Macaroons in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, they can go in the refrigerator to keep the chocolate from softening.
To FREEZE, place the cooled and chocolate-dipped macaroons on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep well for about 2 months. When ready to eat, let them sit at room temperature for 15–20 minutes.
Nutrition
Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 93mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0.02IU | Calcium: 8mg | Iron: 0.5mg
Recipe by Stephen + Natalie | Gluten Free
It looks so delicious! I will try them surly ! It’s a pity you didn’t publish more pictures!