Sometimes You Feel Like A Nut… Almond Joy Coconut Macaroons

Miss Panda’s favorite candy when she was growing up was Almond Joy candy bars. And her favorite holiday cookie is a Coconut Macaroon. Especially at Easter. So, of course, I combined the two for an extra special treat for her this year.

This cookie is fantastic for so many reasons. Only 7 basic ingredients to make it. One bowl. No special pans or gadgets. It’s gluten free, dairy free, and no added fats like butter or oil. You can see why this is a real winner.

Start to finish, it’s less than 30 minutes to make. But for me, the time consuming part to making this was the extra hour I spent looking for a particular squeeze bottle that’s super handy for decorating. I knew it was here. I just couldn’t remember where I put it. Honestly, I swear I spend 50% of my time looking for things. But eventually I found it! Perseverance pays off.

If you’re looking for an easy recipe that is a real crowd pleaser, give this a try. The almonds and chocolate drizzle really dress them up, especially if you’re an Almond Joy fan. I may be showing my age here, but they always make me think of their old commercial jingle “sometimes you feel like a nut, sometimes you don’t” ♥️

Almond Joy Coconut Macaroons

4 egg whites

1/4 tsp salt

1 tsp almond extract

1/2 cup granulated sugar

4 cups sweetened coconut

12-24 whole roasted almonds

Melting chocolate for drizzle

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine egg whites, salt, sugar, and extract. Whisk until very frothy and soft peaks begin to form. Gently fold in coconut and stir to combine. Using a cookie scoop, place mounds on baking sheet about 1” apart. Place one almond on each mound and lightly press down. Do not flatten. Bake 15-20 minutes until coconut begins to brown on top and edges. Remove from oven and cool on baking sheet 5 minutes before moving to cooling rack to cool completely. Once macaroons are cooled, melt chocolate and drizzle over tops. When chocolate has cooled and hardened, place in airtight container and refrigerate until ready to serve. May also be stored at room temperature if not using a chocolate drizzle. Makes approximately 12 large macaroons or 24 small macaroons.

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