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Almond Joy Coconut Macaroons Recipe

By Ely Marai
FLAKY COCONUT MACAROONS HUG WHOLE ALMONDS BEFORE BEING TOASTED TO PERFECTION AND DIPPED IN SEMI-SWEET CHOCOLATE FOR THIS EASY-TO-BAKE TAKE ON THE CLASSIC CANDY BAR

Almond Joy Coconut Macaroons


While prepping the ingredients for these Almond Joy Macaroons, Z asked me if I was making Mounds. I pointed out that I was using almonds which would make them Almond Joys and proceeded to relive one of my sillier childhood memories. In case the name wasn’t clarification enough, I repeatedly sang the 70’s jingle, “Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t.” Z may have rolled his eyes and walked away, but there I stood and savored the moment for a little while longer.

I have vivid memories of my mom singing that song when I was a child and that afternoon, despite the number of the miles between us, my mom was in the kitchen baking with me as I quietly hummed away. I’m always fascinated by the memories we choose keep tucked away for a rainy day and by the seemingly insignificant triggers that cause them to resurface. Whether in person or in spirit, it’s always a great day when time is spent with family. Love you Mom, thanks for baking with me!

INGREDIENTS

  • 4 large egg whites
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5? cups (14 ounce bag) sweetened flaked coconut
  • 24 whole almonds
  • ½ cup semi-sweet chocolate chips, melted

PREPARATION

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
  3. Fold in coconut flakes until mixture is evenly distributed.
  4. Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.
  5. Bake at 350 degrees Fahrenheit for 20-25 minutes until outsides are a light golden brown color.
  6. Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.
  7. Melt chocolate chips either in the microwave or over a double boiler. Dip bottoms of cooled macarons into melted chocolate and transfer to parchment paper to set. Drizzle any remaining chocolate over macaroons if desired.
  8. Allow chocolate to set completely before storing in an airtight container.

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