ALMOND JOY COCONUT MACAROONS
Crispy and chewy. These Chocolaty Almond Joy Coconut Macaroons are a cross between a piece of Almond Joy candy and a cookie. What's not to love?
Provided by Renee Goerger
Categories Dessert - Cookies
Time 40m
Number Of Ingredients 18
Steps:
- Preheat oven to 325-degrees Fahrenheit.
- Mix the coconut and sweetened condensed milk in a large bowl until combined. Set aside.
- In another large bowl, use the hand mixer to whip the egg whites on high until stiff peaks form.
- Add the whipped egg whites into the coconut mixture and use a rubber spatula to gently fold the egg whites into the coconut mixture until thoroughly combined.
- Use two tablespoons or a small melon scoop to drop the macaroon dough onto parchment-lined baking sheets, spacing about 1" apart.
- Bake the macaroons in a preheated oven for approximately 25 minutes or until the cookies are lightly golden brown.
- Remove the baking sheets to a cooling rack and cool completely.
- Meanwhile, melt the chocolate chips on medium-low power in a microwave until melted. *NOTE - it is best to do this in 30 seconds intervals, stirring after each interval, until the chocolate is creamy. Trying to heat the chocolate too fast will harden the chocolate instead of turning it into a creamy consistency.
- Stir in the espresso powder to the melted chocolate.
- Once the cookies are cooled, dollop 1 teaspoon of melted chocolate on top of each cookie and sprinkle liberally with the chopped almonds.
Nutrition Facts : ServingSize 1 serving, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 30 mg, Fiber 1 g, Sugar 4 g
ALMOND JOY MACAROONS
Almond Joy Macaroons are an easy peasy no-fuss dessert that absolutely heavenly. These macaroons are highly addictive with their chewy coconut centers and chocolate drizzle.
Provided by Alyssa Rivers
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 131 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 49 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
ALMOND JOY MACAROONS! EASY 3 INGREDIENT RECIPE!
Provided by Jamie Satterwaite
Yield 12 -14 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine coconut flakes and sweetened condensed milk.
- Roll into 1 inch balls and place on lined baking sheet.
- Bake for 8-10 minutes or until light golden brown flakes appear.
- Allow to cool on baking sheet for 15 minutes.
- Place chocolate spread in a small microwave safe bowl and microwave for 10-15 seconds.
- Drizzle heated chocolate over Macaroons. Allow to set for 10 minutes to allow chocolate to set.
SIMPLEST ALMOND MACAROONS
Make and share this Simplest Almond Macaroons recipe from Food.com.
Provided by JenPo
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
- Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
- Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
- Peel macaroons from paper when completely cool and store in an airtight container.
Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8
ALMOND MACAROONS
This classic almond cookie is moist, soft, and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
- Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
ALMOND JOY MACAROONS
I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.
Provided by MamaJ
Categories Dessert
Time 1h
Yield 32 cookies
Number Of Ingredients 10
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.
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- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites and sugar until fluffy. Add almond extract, salt and coconut and stir until combined.
- Form coconut mixture into small balls. Push an almond into the center of each ball and place on a baking sheet lined with parchment or a silicone baking mat. Continue with remaining coconut mixture.
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