ALMOND JOY COCONUT MACAROONS
Crispy and chewy. These Chocolaty Almond Joy Coconut Macaroons are a cross between a piece of Almond Joy candy and a cookie. What's not to love?
Provided by Renee Goerger
Categories Dessert - Cookies
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 serving, Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 30 mg, Fiber 1 g, Sugar 4 g
ALMOND JOY MACAROON COOKIES
I love coconut..and almond joy candy bars are one of my very favorites since a little girl. Found this recipe on another blog site about 3 months ago and decided to give them a try today..OH MY, these are delish, but, I will let you be the judge for yourself. Enjoy! Picture my own, taken 2/2/2012
Provided by Carole F
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325 degrees F. Prepare cookie sheets by lining them with parchment paper. Set aside.
- 2. Combine egg whites, sugar, coconut and almond extract in one heat proof bowl (I used pyrex) and set it over a few inches of simmering water (basically a double boiler). Stir mixture with wooden spoon making sure to scrape the bottom to prevent burning. Continue heating and stirring until mixture and the egg whites have thickened about 8-10 minutes. Mixture is ready when a scoop placed on cookie sheet will hold its shape without a puddle of syrup forming around it.
- 3. Now take a measuring Tablespoon and scoop a full tablespoon onto the parchment paper about 2" apart of each cookie, (I only got 20 cookies because I filled the Tablespoon pretty good)and place one to two almonds on top. Bake for about 20 minutes watching carefully so that you don't burn the edges. The edges should turn a golden brown and the top part of the cookie should have golden brown on the tips..
- 4. When done... remove cookies once they are slightly cooled from the parchment paper onto a cooling rack or waxed paper as I have done...when cooled completely drizzle with Chocolate mixture.
- 5. Chocolate mixture for topping: In a heavy saucepan put 1 cup of chocolate chip morsels along with 2 T. vegetable oil over low heat until chocolate is melted..stir to combine with the vegetable oil. Drizzle or cover the entire top of the cookie with this chocolate. Cool completely so the chocolate sets up nicely, this takes a while for the chocolate to set up several hours, so don't get discouraged, and now enjoy! These cookies will store well up to 5 days.
- 6. *NOTE: I did not use parchment paper and this is what the cookie sheet looks like trying to scrape the cookie off it without ripping it apart...lesson learned!
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
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- Heat oven to 350°F. Spread coconut into a single layer on a baking sheet. Toast in the oven for 5-10 minutes or until just slightly golden, watching carefully so that it doesn't burn!
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites and sugar until fluffy. Add almond extract, salt and coconut and stir until combined.
- Form coconut mixture into small balls. Push an almond into the center of each ball and place on a baking sheet lined with parchment or a silicone baking mat. Continue with remaining coconut mixture.
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- Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.
- Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces and almonds, if desired. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.
- Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.
- Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
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