Yesterday I shared a simple Coconut Macaroon recipe with you and I confess, I am snacking on them as I type. Considering my batter made so many cookies, I decided to try a new recipe on for size. To date, Almond Joy candies are one of my favorites. The best is when you refrigerate them at a super cold temperature, but just short of being frozen. Then when you bite into them, the cool coconut refreshes your palette to make room for the perfect pairing of chocolate and crunchy almonds. Someone knew what they were doing when they made this candy.
I’m not much of a candy maker, but there’s no need to be if I can use the same ingredients in a cookie. My Coconut Macaroons were the perfect base to work from and with the addition of chopped almonds, minor adjustments made to the coconut and the cookies dipped in yummy dark chocolate, Joyful Macaroons are officially one of my new favorites. I may just have to pop them into the refrigerator and try one out after dinner.
- 4 egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon cream of tartar
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups sweetened flaked coconut
- 2/3 cup almonds, finely chopped
- 4 oz dark chocolate, melted
- In a medium bowl and using the whisk attachment, beat the egg whites, vanilla extract, almond extract and cream of tartar until soft peaks form on high speed. Gradually and very slowly beat in the sugar and whip until stiff.
- Using a separate bowl, combine the flour, salt and coconut. Fold the egg whites into the coconut mixture, then fold in the almonds. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Drop a tablespoonful of batter onto the prepared baking sheet (using two spoons or a cookie scoop will speed this process up). Leave 3 inches between each cookie.
- Bake for 20 minutes or until slightly golden. Allow cookies to cool on the baking sheet for easy removal. Once cooled, dip the bottoms of each cookie in the melted dark chocolate, place on wax paper (chocolate-covered side down) and allow plenty of time for the chocolate to harden.