Almond Joy Coconut Macaroons Food

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.

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 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.