Almond Joy Coconut Macaroons
 
Ingredients
  • 3 egg whites
  • ½ cup granulated sugar
  • 1 teaspoon almond extract
  • pinch of salt
  • 14 oz (5⅓ cups) of sweetened shredded coconut
  • 30 whole almonds
  • ¼ cup chocolate chips, melted
Instructions
  1. Preheat oven to 325° F.
  2. Line two baking sheets with parchment.
  3. In a mixer with a whisk attachment, beat egg whites, sugar, almond extract, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
  4. Mix in the coconut with a spatula.
  5. Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
  6. Press down the cookies so that they are flat.
  7. Press one almond into the center of the macaroon.
  8. Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
  9. Press the almonds into the cookies again to really make sure they stick.
  10. Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
  11. Once the cookies are completely cool, melt the chocolate and put it in a small ziplock or pastry bag. Cut a very small whole in a corner and then drizzle the chocolate over the macaroons.
  12. Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/almond-joy-coconut-macaroons/