Almond joy coconut macaroons

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 24 Almonds, whole
  • 5 1/3 cups Coconut, sweetened flaked

Found on bakelovegive.com

Ingredients

• 4 large egg whites
• ½ cup sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 5⅓ cups (14 ounce bag) sweetened flaked coconut
• 24 whole almonds
• ½ cup semi-sweet chocolate chips, melted

Directions

• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
• In a large bowl, whisk together egg whites, sugar, salt and vanilla extract until foamy.
• Fold in coconut flakes until mixture is evenly distributed.
• Scoop golf ball sized mounds of coconut mixture, place almond in the center and roll into a ball. Place macaroons about one inch apart on prepared baking sheet.
• Bake at 350 degrees Fahrenheit for 20-25 minutes until outsides are a light golden brown color.
• Cool for 5-10 minutes on baking sheet then transfer to wire rack to cool completely.
• Melt chocolate chips either in the microwave or over a double boiler. Dip bottoms of cooled macarons into melted chocolate and transfer to parchment paper to set. Drizzle any remaining chocolate over macaroons if desired.
• Allow chocolate to set completely before storing in an airtight container.