almond joy macaroons
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.
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!
- 4 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 5⅓ cups (14 ounce bag) sweetened flaked coconut
- 24 whole almonds
- ½ cup semi-sweet chocolate chips, melted
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
- Fold in coconut flakes until mixture is evenly distributed.
- 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.
- Bake at 350 degrees Fahrenheit for 20-25 minutes until outsides are a light golden brown color.
- Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.
- 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.
- Allow chocolate to set completely before storing in an airtight container.