Almond Joy Coconut Macaroons Recipes

ALMOND JOY MACAROONS

Steps:

• Preheat oven to 350 and line a baking sheet with parchment paper or grease with cooking spray.
• In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don't have almond extract you can double the vanilla but they will taste less almond-y)
• Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
• Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in airtight container.

ALMOND-COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
• Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.

ALMOND JOY MACAROONS

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
• Add remaining ingredients, EXCEPT kisses.
• Mix gently with your hands until combined.
• Chill dough at least 1 hour (but no more than 24).
• Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
• Place 1 inch apart on lined baking sheet.
• Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
• Cool on pan for 5 minutes and transfer to cooling rack.
• These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.