Almond Joy Macaroons
Almond Joy Macaroons might be just the hor d'oeuvre you are searching for. For 39 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 167 calories, 2g of protein, and 9g of fat. 15 people found this recipe to be yummy and satisfying. It is brought to you by Erica Sweet Tooth. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt, sweetened shredded coconut, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. Overall, this recipe earns a rather bad spoonacular score of 19%. Users who liked this recipe also liked Almond Joy Macaroons (#glutenfree) for #SundaySupper Ultimate Cookie Exchange, Almond Joy Almond Butter, and Almond Joy.
Servings: 24
Ingredients:
24 raw almonds
9 oz semisweet chocolate chips or dark chocolate baking melts
2 large egg whites
1/4 tsp salt
1 14 oz can sweetened condensed milk
1 14 oz bag sweetened shredded coconut
1 tsp vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
ice cream scoop
hand mixer
whisk
microwave
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or Silpat mats.In a large bowl, combine the sweetened condensed milk with the vanilla. Add the coconut, mix well and set aside.In the bowl of an electric mixer with the whisk attachment, beat the egg whites and salt until stiff peaks form. Gently fold the eggs into the coconut mixture until evenly distributed.Form balls with about 2 tsp of batter each, or use a small ice cream scoop to portion out the balls. Place on the prepared baking sheets about 1" apart and bake for 20-25 minutes, until golden brown. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.Melt the chocolate in the microwave in a small bowl in 30 second intervals, stirring well between each interval, until completely melted. Dip the bottoms of each macaroon into the chocolate and transfer back to the lined baking sheets. Place an almond atop each cookie, and drizzle remaining chocolate over the tops of each cookie either with a spoon or with the chocolate in a piping bag (or ziploc bag with the corner snipped off). Allow the chocolate to set completely before serving.
Step by step:
1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or Silpat mats.In a large bowl, combine the sweetened condensed milk with the vanilla.
2. Add the coconut, mix well and set aside.In the bowl of an electric mixer with the whisk attachment, beat the egg whites and salt until stiff peaks form. Gently fold the eggs into the coconut mixture until evenly distributed.Form balls with about 2 tsp of batter each, or use a small ice cream scoop to portion out the balls.
3. Place on the prepared baking sheets about 1" apart and bake for 20-25 minutes, until golden brown. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.Melt the chocolate in the microwave in a small bowl in 30 second intervals, stirring well between each interval, until completely melted. Dip the bottoms of each macaroon into the chocolate and transfer back to the lined baking sheets.
4. Place an almond atop each cookie, and drizzle remaining chocolate over the tops of each cookie either with a spoon or with the chocolate in a piping bag (or ziploc bag with the corner snipped off). Allow the chocolate to set completely before serving.
Nutrition Information:
covered percent of daily need
