Almond Joy Macaroons, all of the flavors of an Almond Joy (flaky coconut, crunchy toasted almonds, chocolate) in a simple-to-make, 5 ingredient bite. Perfect for a holiday buffet or goody basket.
My son loves coconut. I’ve known him to eat an entire bag by himself. More than once. So these are for him. And a few close friends whose holiday gift basket these will be in.
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I use to make these macaroons with just coconut. Then I added chocolate chips. Then this year, since I had some slivered almonds left over from my White Chocolate Cherry-Almond Clusters, I thought “Why not?”. And let’s toast ’em (hubby’s idea). Brilliant I thought because it really intensifies the flavor and crunch. You could skip this step, but the macaroons won’t have quite the depth of flavor.
When toasting them, start with a dry pan (no oil or spray) over medium heat. Stir often. And watch them closely, they go from heavenly golden-brown to somebody-open-a-window-and-turn-off-the-smoke-alarm burnt in 3.7 seconds.
I just don’t see how anything so good can be so quick (less than 30 minutes) and easy to make. Just mix together the ingredients in a large bowl. I use my stand mixer, but you can stir them together by hand.
Use a small cookie/mini muffin (#50 disher) to drop them on parchment lined cookie sheets. This is important. The cookie scoop helps them hold their shape so they don’t fall apart and the parchment will keep them from sticking. Baking spray won’t cut it, they’re way too sticky.
They don’t spread much so you can really cram a bunch of them on the cookie sheet(s).
Bake;10-12 minutes . Cool; completely. Eat; you deserve it. Share; yes, share. It makes plenty.
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