Best 3 Almond Joy Macaroons Recipes

Almond Joy macaroons are a delightful treat that combines the flavors of coconut, almond, and chocolate. Made with just a few simple ingredients, these macaroons are easy to make and perfect for any occasion. Whether you're a fan of the classic Almond Joy candy bar or just love coconut macaroons, you're sure to enjoy this recipe.

Let's cook with our recipes!

ALMOND JOY MACAROONS

Almond Joy Macaroons image

I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.

Provided by MamaJ

Categories Dessert

Time 1h

Yield 32 cookies

Number Of Ingredients 10

Ingredients

1 (14 ounce) bag sweetened flaked coconut
1/4 cup flour
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup cream of coconut
3 egg whites
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 pinch salt
32 hershey's chocolate kisses with almonds, unwrapped

Steps:

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
Add remaining ingredients, EXCEPT kisses.
Mix gently with your hands until combined.
Chill dough at least 1 hour (but no more than 24).
Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
Place 1 inch apart on lined baking sheet.
Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
Cool on pan for 5 minutes and transfer to cooling rack.
These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.

INSIDE OUT ALMOND JOY MACAROONS

INSIDE OUT ALMOND JOY MACAROONS image

Categories Cookies Chocolate Bake

Yield 32 cookies

Number Of Ingredients 10

Ingredients

1 14 oz package sweetened shredded coconut, divided
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup cream of coconut
3 egg whites
2 T unsalted butter, melted
1 t vanilla extract
pinch of salt
32 chocolate kiss candies with almonds, unwrapped

Steps:

1. mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together for shaping). transfer minced coconut to a bowl. 2. add the remaining coconut to the minced coconut along with the other ingredients (except the chocolate kisses). mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours. 3. shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. arrange cookies on prepared baking sheets, spacing 1 inch apart. bake until firm and de3p golden at the base and light golden on top, 16-18 minutes. 4. cool on pan for 5 minutes then transfer to a rack

ALMOND JOY" MACAROONS

ALMOND JOY

Categories Cookies Chocolate

Yield 30 macaroons

Number Of Ingredients 10

Ingredients

/3 cup crushed pineapple packed in juice, drained
1 3/4 cups unsweetened shredded coconut
1 cup sugar
3/4 cup egg whites (from about 5 large eggs), or 3/4 cup liquid egg whites
1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
Nonstick pan spray (if not using a baking mat)
About 30 whole almonds, skin on
1/4 cup semisweet chocolate chips

Steps:

Put the pineapple, coconut, sugar, egg whites, flour, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky. Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks. To bake the cookies, preheat the oven to 350°F with a rack in the Center position. Coat a baking sheet with pan spray or line it with a silicone baking mat. Scoop out tablespoon-size balls of the mixture to make about 30 cookies. Arrange the cookies on the prepared baking sheet, spacing them about . inch apart (they will not spread). Press an almond into the top of each cookie. Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back. Transfer the cookies to a wire rack and let them cool completely, about 1 hour. Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.) Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving. Store the cookies in an airtight container at room temperature for up to 1 week

Tips:

Use room-temperature ingredients, as they blend more evenly and create a smoother batter.
Beat the egg whites until stiff peaks form, as this will help the macaroons rise and create a chewy texture.
Fold the dry ingredients into the egg whites gently, using a spatula, to avoid deflating the batter.
Spoon the batter onto a parchment paper-lined baking sheet, spacing them evenly apart to allow for spreading.
Bake the macaroons at a low temperature for a longer period of time, as this will help them dry out and develop a chewy texture.
Let the macaroons cool completely before filling them, as this will help them hold their shape.
Store the macaroons in an airtight container at room temperature for up to 3 days.

Conclusion:

Almond Joy macaroons are a delicious and easy-to-make treat that are perfect for any occasion. With a chewy texture, sweet coconut flavor, and a hint of chocolate, these macaroons are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these Almond Joy macaroons a try - you won't be disappointed!