This year I participated in a cookie exchange with a large group of food bloggers. I sent a dozen cookies to three random people and received cookies from three others.
The cookies I chose to send are my Almond Joy to the World Cookies, a moist macaroon topped with a salted almond and drizzled with chocolate. They taste like a homemade version of an Almond Joy candy bar.
Use an ice cream scoop to form their shape. Pack the coconut in tight then press a roasted salted almond in the center:
Bake in a low oven for 17-19 minutes. Cookies will not darken on the top but will be golden on the bottom:
Cool on a wire rack. Line a cookie sheet with waxed paper. Dip the cookies in melted semi-sweet chocolate then use a fork to drizzle chocolate over the top:
We tend to eat a lot of cookies and rich foods over the holidays. With only a few simple low-fat ingredients macaroons are a great tasting cookie without the extra calories.
Happy Holidays! Hope you enjoy.
Almond Joy to the World Cookies
Adapted from The How-to Baker
4-1/2 cups organic flaked coconut (about 14 ounces)
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg whites
1 tablespoon honey
1 teaspoon vanilla
24-30 roasted salted whole almonds
1 cup chopped semi-sweet chocolate
1 tablespoon coconut oil
Preheat the oven to 300° F and line a cookie sheet with parchment paper. Place coconut in a large mixing bowl. In a medium bowl, whisk together sugar, flour and salt. Add egg whites, honey and vanilla. Whisk until smooth. Pour sugar mixture over the coconut. Stir together with a mixing spoon until evenly combined. Cover with plastic and refrigerate mixture for 30 minutes. This makes the dough easier to roll.
Use a small ice cream scoop to make mounds of macaroon dough. Press batter firmly into cup to make a compact half circle. Press a salted roasted almond in the center of the round side and place on baking sheet. Bake in the preheated 300° F oven for 17 to 19 minutes, or until golden brown. Immediately transfer baked macaroons to a wire rack to completely cool.
Melt chocolate in a double boiler. Dip bottom of cooled macaroon in chocolate and place on waxed or parchment paper. When finished, use a pastry bag with a very small tip or a fork to drizzle chocolate over the top. Refrigerate until set. Store in an air tight container in the refrigerator for up to two weeks.
13 Comments
Kelly | Eat Yourself Skinny
December 12, 2011Wow these look delicious, what a great recipe!
Melissa @IWasBornToCook
December 12, 2011Thanks so much for these amazing cookies…we loved them!
piecurious.ca
December 12, 2011These look absolutely stunning. I've never seen/heard of anything like them! What a great choice for the swap!
Mags
December 12, 2011Mmm these look delicious, I love almonds joys!
Carrie
December 12, 2011Oh sweet sweet heaven. Can you be my swap buddy next year??
Meredith {In Sock Monkey Slippers}
December 12, 2011Those look amazing!
Lindsay @ The Lean Green Bean
December 12, 2011hi!!! i got your cookies a while ago but there was no card so i didn't know who they were from! thank you so much for sending them to me. so creative
Renee @ The Way to My Family's Heart
December 12, 2011Thanks again Jessie for such wonderful cookies! I could smell the almond joy goodness as soon as I opened them!
Nancy @ rivertreekitchen
December 12, 2011These look amazing. I'm making them as soon as I can get my hands on some coconut (I already have the almonds and chocolate). The Swap was so much fun.
Danie Gohr
December 18, 2011These look awesome!! Thanks for the recipe. Got it from the cookie swap. Check out my seductive caramel scotch bars at tabletalkandwalk.com
Anonymous
December 28, 2011Wow! These are gorgeous! Can't wait to try them!
camelia
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Nathaniel
June 28, 2012great picture ! I remember when Sabra/Ken and I tried these for the first time, it was a party in your mouth type of night!