You GUYS! I think I just recreated my favorite candy bar in cookie form. Yes! I just made Almond Joy Coconut Macaroons and they were ahhhhmazing! I decided to put a twist on my favorite classic macaroon recipe by adding almonds and it was a hit! Tai loved them and even brought the rest of the batch into work to share. What a guy! He loves to show off my cooking 🙂
These by the way are “macaroons” and are not to be confused with “macarons.” Yes they are pronounced the same but this one is a delicious chewy coconut based cooked. And it’s wayyyyy easier to make than “macarons.” The only difficulty I had while making these was making sure that the peaks on the egg whites were stiff enough to bind the coconut. My first batch turned out to be a flattened, gooey mess that spread all over the whole pan and that was a pain to clean up. But this recipe that I’m sharing now is tried and true, it really does work well!
I’m excited to try to cook with coconut more. Until recently I’ve only ever know coconut as the candied inside of an Almond Joy bar and have never utilized it to it’s full potential. But hey, I just got some coconut oil and now I’m eager to experiment!
Almond Joy Coconut Macarons
- 14 Oz Sweetened Shredded Coconut
- 14 Oz Sweetened Condensed Milk
- 1 Tsp Almond Extract
- 1/2 Tsp Vanilla Extract
- 2 Large Egg Whites
- 1/4 Tsp Salt
- 3/4 Cup Sliced Almonds
- 2 Cups Chocolate Chips
- 1 Tbsp Vegetable Shortening
Preheat the oven to 325.
Mix the coconut, milk, almond extract and vanilla extract together in a large bowl.
In a separate bowl, whip the egg whites until the begin to foam. Add salt and continue mixing until they form medium-firm peaks. Fold the egg whites into the coconut mixture.
Drop batter onto a lined baking sheet. I used about 2 tsp worth of batter per a scoop. Top each macaroon with several pieces of sliced almond. Bake for 25-30 minutes or until golden brown. Let cool completely.
Melt chocolate in a microwave or double boiler until completely melted and there are no chunks. Mix in vegetable shortening. Dip the bottom half of the macaron into the chocolate and let harden on a wax paper lined pan. Drizzle chocolate on top of macaron as well. Let chocolate harden completely, then enjoy!