I turned one of my favorite candy bars into a cookie! These Monster Almond Joy Macaroons hit all the right notes!
When it comes to cookies, go big or go home is what I like to say! Why use a tablespoon when you can use an ice cream scoop? Know what I mean?
I’ve been a fan of coconut macaroons for as long as I can remember. Chewy on the inside, crispy and golden on the outside, all that coconut-y goodness has the power to take my breath away.
They’re perfect for all sorts of occasions: holidays, housewarmings, picnics, Thursday nights….
Today we’re going the Almond Joy route by adding slivered and whole almonds along with a hefty drizzle of dark chocolate…
Sidenote: You can also find me dipping my coconut macaroons into melted Nutella….
Sometimes I just can’t help myself.
So how simple are these sweet little haystacks?
- Preheat oven to 325 F.
- Line two cookie sheets with parchment paper.
- In a large bowl, stir together the egg white, vanilla, salt and sweetened condensed milk.
- Stir in the coconut and slivered almonds until well combined.
- Drop the dough by standard ice cream scoops, 2 inches apart, onto the baking sheets.
- Bake one sheet at a time until the cookies are light golden brown, 15 – 20 minutes.
- While cookies are cooling, melt dark chocolate for drizzling.
- Drizzle chocolate over cookies and top with a whole almond.
See… Simple!
And we have a video to prove it!
Buon Appetito!
One year ago: Zucchini Carpaccio
Two years ago: Garlic & Herb Marinated Mozzarella with Kalamata Olives
Three years ago: Nutella Doughnuts with Toasted Coconut
Four years ago: Warm Potato Salad with String Beans
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Monster Almond Joy Macaroons
- Category: Dessert
Description
I turned one of my favorite candy bars into a cookie! These Monster Almond Joy Macaroons hit all the right notes!
Ingredients
- 1 egg white
- 2 tsp. vanilla
- 1/8 tsp. salt
- 2/3 cup sweetened condensed milk
- 3 1/2 cups sweetened flaked coconut
- 3/4 cup slivered almonds
- 1 cup melted dark chocolate
- 12 almonds
Instructions
- Preheat oven to 325 F.
- Line two cookie sheets with parchment paper.
- In a large bowl, stir together the egg white, vanilla, salt and sweetened condensed milk.
- Stir in the coconut and slivered almonds until well combined.
- Drop the dough by standard ice cream scoops, 2 inches apart, onto the baking sheets.
- Bake one sheet at a time until the cookies are light golden brown, 15 – 20 minutes.
- While cookies are cooling, melt dark chocolate for drizzling.
- Drizzle chocolate over cookies and top with a whole almond.
- Enjoy!
Forgot to pin? Here you go!!
CIAO!
Almond Joys are one of my favorite candy bars too! Anything with chocolate and coconut is a good thing! My mom is a huge fan of macaroons, so I think I need to make these for her soon!
Oh, I think she would love them! Thank you, my friend! 🙂