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
INSIDE OUT ALMOND JOY MACAROONS
Steps:
- 1. mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together for shaping). transfer minced coconut to a bowl. 2. add the remaining coconut to the minced coconut along with the other ingredients (except the chocolate kisses). mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours. 3. shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. arrange cookies on prepared baking sheets, spacing 1 inch apart. bake until firm and de3p golden at the base and light golden on top, 16-18 minutes. 4. cool on pan for 5 minutes then transfer to a rack
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.
ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)
My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.
Provided by curly top
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 176.3, Fat 12, SaturatedFat 7.1, Cholesterol 31.5, Sodium 101.2, Carbohydrate 17, Fiber 1.8, Sugar 8.2, Protein 2.9
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