Almond Joy Macaroons
Almond Joy Macaroons are an easy coconut macaroon recipe that’s reminiscent of an Almond Joy!
Being the coconut lover that I am, it should be no surprise that Almond Joy candy bars have been one of my favorite candy bars forever. As much as I love them, I really don’t get around to eating candy bars very often.
This is mostly due to the fact that I love to bake…let’s point out the obvious. Most days, I’ll opt for baked goods that are homemade or from a bakery, or the occasional run to See’s candy!
I save candy bars for Halloween when they’re in my face and there’s no getting away from them. Every year when my boys finish trick or treating, I always
ask them for take their Almond Joys.
These Almond Joy Macaroons are a result of Almond Joy candy bars meeting coconut macaroons and having babies. Joyful, chocolatey, coco-nutty, babies with a big almond crunch. 🙂
These Almond Joy macaroons are such a breeze to make. They’re even gluten-free! The ingredients are coconut, sugar, egg whites, vanilla, and salt. That’s it!
I chose to use Almond M&M’s here, but you can use a raw, whole almonds in the center if you’d rather. There are also little Almond Joy candies that would work fabulously here. I bought some of those but didn’t use them, so another Almond Joy recipe will certainly be coming soon!
I actually baked the macaroon with the M&M’s in them, but you can nestle them in afterward with some chocolate if you want them to look extra pretty and un-cracked.
If you use raw, whole almonds, definitely bake them in the cookie so they get nice and toasty, which is my preferred method!
Of course, since it’s Almond Joy we’re talking about, we need chocolate! My preferred chocolate for microwave meltability is Baker’s chocolate. It comes in microwaveable squares or tubs, and is perfectly uncomplicated, the way I think melting chocolate should be!
I dipped the bottom of each macaroon in the chocolate, then drizzled more over the top. The more chocolate the better in my book!
I guess I’ve taught myself something today. I can have my candy and my baked goods, too. I just love learning lessons like this! 🙂
More coconut macaroon recipes you’ll love:
No Bake Coconut Macaroons by Beaming Baker
- 1 1/2 cups unsweetened finely shredded coconut (found in natural foods section or Whole Foods)
- 1/3 cup sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- pinch of salt
- 12 almond M&M's or raw whole almonds
- 4 ounces melted semi-sweet chocolate, such as Baker's
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg whites, sugar, vanilla, and salt. Stir in the coconut until well incorporated. Using a tablespoon, scoop out the coconut mixture into your hand. Squeeze it in your hand, then set it down on the prepared baking sheet. Make a thumbprint in the center, then press around the edges of the coconut mixture until it's the desired shape. Repeat until all of the coconut mixture is gone. Place the almond M&M's or raw almonds in the center of each cookie. Bake at 350 degrees for 13-15 minutes, or until the macaroons are golden. Cool on a wire rack for 5 minutes.
- While the cookies cool, melt the chocolate in your microwave. Dip each cookie into the chocolate, then set back on the parchment lined baking sheet to set. Drizzle the tops with the remaining melted chocolate.
- Finely shredded coconut can be a bit chewier, which I don't mind. If you prefer angel flake coconut, use that! Also, if you prefer a sweeter macaroon, you can always use the sweetened variety.
- You can add the almond M&M after baking to prevent cracking, just nestle it into the center with a little chocolate.
- Baker's chocolate either comes in squares for microwaving, or in microwaveable tubs!
- Macaroon recipe adapted from Martha Stewart.
Amount Per Serving: Calories: 147 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 61mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 17g Sugar Alcohols: 0g Protein: 2g