It's Thursday, so you know what that means - round 3 of the 12 Weeks of Christmas Treats! Today I am sharing this candy-like cookie. It tastes exactly like an Almond Joy candy bar. Sweet, chewy, and a little crunch. I made a double batch of this recipe again. My cookies didn't turn out quite as pretty as the photo on Jessie's blog, but the taste did not disappoint.
Here's what I learned...I mixed the dough up at 10 p.m. and set it in the fridge to chill for 30 minutes. I got tired. I went to bed and baked cookies in the morning instead. They spread just a bit as they baked. Dipping in chocolate proved to be a difficult task because the cookies were so soft, they started to fall apart. Instead of removing them immediately from the cookie sheet, I started to let them cool several minutes, then transfered to a cooling rack. They stayed together better that way. I'm not sure if it's because I refrigerated the mixture overnight, or if I should have also refrigerated the baked cookies before dipping in chocolate, but I ended up just flipping the cookie over, spreading some melted chocolate on the bottom, then putting on wax paper to set up (again in the refrigerator). Overall, they were pretty awesome and definitely a keeper.
If you're looking for a way to use up the extra egg yolks, try making your own Pasta!
If you're interested in joining the blog hop, check out Brenda's blog, Meal Planning Magic, for the details.
Source: Jessie Monds
- 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
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, then use your hands to blend until evenly combined. Cover with plastic and refrigerate mixture for 30 minutes.
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.