Ingredients for Almond Joy Macaroons
- 1 1/2 cups (150g) sweetened shredded coconut
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- Light Corn Syrup (not found in recipe)
- Cream Of Coconut (not found in recipe)
- Egg Whites (not found in recipe)
- Unsalted Butter (not found in recipe)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Hershey's Almond Kisses (as needed, one per macaroon)
- 1/4 cup (60ml) sweetened condensed milk
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How to Make Almond Joy Macaroons
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a food processor, finely mince 1 1/2 cups (150g) of sweetened shredded coconut.
- Transfer the minced coconut to a large bowl. Add the following ingredients: 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 cup (30g) all-purpose flour, and 1/4 teaspoon salt.
- Gently mix all ingredients with your hands until just combined. Do not overmix.
- Refrigerate the dough for at least 1 hour to allow it to firm up.
- Take 1 tablespoon of chilled dough and shape it around one Hershey's Almond Kiss, ensuring the kiss is completely enclosed.
- Place the macaroons 1 inch apart on the prepared baking sheets.
- Bake for 16-18 minutes, or until the macaroons are firm and deep golden brown on the bottom and lightly golden on top.
- Let the macaroons cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- For easier handling and to prevent sticking, place the cooled macaroons in mini muffin papers or paper bonbon cups.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
23g
Carbs
3g
