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.

VEGAN ALMOND JOY COCONUT MACAROONS RECIPE - GLUTEN FREE, PALEO, 6 INGREDIENTS!

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• Add all ingredients to a food processor. Here are the gluten-free small coconut flakes that I use-you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
• Blend until you get a thick and sticky mixture that holds together, with smaller, slightly noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
• Using a medium cookie scoop or small cookie scoop, scoop firmly packed balls of coconut mixture-dough must be very tightly packed, or cookies will spread. Drop onto the prepared baking sheet, making sure to space balls evenly apart-they will increase a bit in size. Press one almond into the top of each macaroon.
• Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
• Line a large baking sheet with wax paper or parchment paper. Set aside for later.
• Cool completely before dipping. To melt the chocolate, use the double boiler method or do the following. Add chocolate to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating increments, until smooth.
• Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie onto the prepared baking sheet. Repeat for all cookies-there will be some leftover chocolate.
• Optionally, melt 2 tablespoons chocolate and drizzle macaroons. Allow to set at room temperature, or chill in the refrigerator for 10-20 mins, until hardened. Enjoy! Storing instructions below. Adapted from my 4 Ingredient Paleo Coconut Macaroons. Also try my Paleo Almond Joy, super yummy Paleo Almond Joy Vegan Ice Cream and my Lemon Coconut Macaroons Recipe!

ALMOND JOY COCONUT MACAROONS

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.

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)

Steps:

• Beat butter, sugar and salt.
• Add cocoa, melted chocolate and vanilla.
• Add eggs and beat until creamy.
• Slowly add flour and blend only until combined.
• Chill in refrigerator several hours.
• Meanwhile combine macaroon ingredients by hand in a small bowl.
• Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
• Flatten each ball with your thumb, leaving a depression in the center of each.
• Fill each depression with 1 tsp of macaroon.
• Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
• Cool completely on wire rack.
• When cookies are cool.
• Melt chocolate for drizzle.
• Add shortening and stir well.
• Drizzle over cookies.

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.