This post is sponsored by Blue Diamond Almonds.
Sweet, salty, chewy and all kinds of coconutty. Ohhh, did I mention there are almonds?
These almond coconuts macaroons were made with one of my favorite people in mind. My mama. She is an almond joy fiend. I was hoping we would be going home this last weekend after I made these, but instead went up to a drag strep near Albany. That’s okay though. I can tell you, these will be my new suck-up cookies. Not that my mom gets angry with me often, but just in case I’ll have these babies to fix her up.
These cookies are delicious! They are incredibly chewy and flavorful. Don’t tell anyone I told you this, but they have a dark chocolate almond inside of them. That beautiful almond shape you see on the top of the cookie, that’s a sea salt flavored almond. It adds just a little something to make your taste buds perk up. You don’t really need two totally different almonds like I used though, one kind will be sufficient.
I cannot get over how adorable that almond is sitting pretty on top of the cookie with the chocolate drizzled over the top. The almond is also my favorite part of the Almond Joy. It never fails, that’s always the first thing in my mouth. No regrets!
- 4 egg whites
- ¾ cup sweetened condensed milk
- ½ tsp. salt
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 14 oz. sweetened shredded coconut
- 8 T. all-purpose flour
- 38 Blue Diamond Almonds
- 4 oz. semi-sweet baking chocolate
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and sweetened condensed milk until frothy. It may take about 2 minutes to do it.
- Add in the salt, almond and vanilla extracts. Whisk to combined.
- Add in the coconut and stir until all coconut is covered with mixture.
- Add in the flour and stir until completely incorporated.
- Using a medium cookie scoop, scoop out the cookie. Press your finger down in the center of the bottom of the cookie. Push in the almond. Press the bottom of the cookie into the hole to cover it.
- Place on the prepared baking sheet. They won't spread.
- Bake for 16-18 minutes until the coconut bits get golden brown.
- Let cool completely.
- In a double boiler, add in the 4 ounces of baking chocolate. Stir until completely melted.
- Place the chocolate in a sandwich bag. This will help to drizzle over top of the almond joy macaroons.
- Put the cookies back on the baking pan. Place an almond on top of each of the cookies. Drizzle enough chocolate to cover the almond and drip down the sides of the cookie. I would say I used about 1 -2 teaspoons of chocolate on each cookie.
- Repeat to all the cookies. Tap the cookies on the counter to flatten out the chocolate and give it a smooth surface. This will also help the chocolate drip down the sides.
- Set aside and let dry. It will take maybe an hour to 2 hours to set up. You can eat them while they're wet, but the almond on top will move and it will be slightly messy.
What’s your favorite candy bar? Butterfingers or Reese’s are mine! Do tell in the comments!