Mmmmm…..Almond Joy Coconut Macaroons! Not only will you love how great they taste, you will not believe how easy these are to make!
Almond Joys are one of my favorite candy bars. Not only do I love the coconut, chocolate and nuts…..nobody else at my house likes them, so I don’t have to share. Hehehe! I am also a big fan of chocolate dipped coconut macaroons. The only thing that would make them better to add almonds to them. So I did! Mmmmmmmm!!!!
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It is easiest to bake these on parchment paper. Coconut macaroons are naturally a bit sticky. They will peel right off the parchment paper. Coconut macaroons only have 3 basic ingredients. Sweetened flaked coconut, sugar, and egg whites. When mixed together it will seem a little dry but that is exactly how you want it.
I like to use my cookie scoop to scoop the coconut mixture out into globs that are about 2 Tablespoons. Coconut macaroons don’t really spread so I fit 20 on one baking sheet.
Bake at 350 for 12 to 15 minutes. The macaroons should be golden brown. Allow them to cool on the baking sheet. Once completely cooled, melt the chocolate chips and dip half the coconut macaroon in the melted chocolate. Let the excess run on and immediately dip in the almond chips. Place them back on the parchment paper to set.
Almond Joy Coconut Macaroons
Mmmmm…..Almond Joy Coconut Macaroons! Not only will you love how great they taste, you will not believe how easy these are to make! Makes 24
- 3/4 Cup Sugar
- Scant 1/2 Cup Egg Whites (the whites from about 3 eggs) (*See note at end)
- 12 oz. Sweetened Flaked (not shredded) Coconut
- 1 Cup Semisweet Chocolate Chips
- 1 1/2 Cups Almond Chips
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Coconut macaroons are a bit sticky so you really want to use parchment paper for these.
- In a mixing bowl, stir the sugar, egg whites and coconut together. The mixture may seem a little dry, but don’t worry because it should be.
- Scoop the coconut mixture out into rounded scoops of about 2 Tablespoons. I was able to fit 20 on a baking sheet as they don’t spread much.
- Bake at 350 for 12-15 minutes. The coconut macaroons should be golden brown. Cool on the the baking sheet.
- Once the macaroons are completely cool, melt the chocolate chips carefully in the microwave.
- Dip half of each coconut macaroon in the melted chocolate, let the excess dip off and the dip them in the almond chips. Place dipped and nutted coconut macaroons back on the parchment paper to set.
*A scant 1/2 cup of egg whites means just a little less than 1/2 cup. If you add too much egg white the macaroons will spread.