Almond Joy Macaroons

Today . . . I’m going to show you how to make a very complicated, time consuming cookie.

You might even mistake it for a Candy Bar.

I’m just pulling your leg.

It’s square – and tastes like an Almond Joy – and it’s the easiest recipe you will ever make!

I think these Macaroons are my husbands favorite cookie.  The only other cookie he will actually eat happily . . . is Applesauce Cookies. As you can see, we like them very golden brown. Macaroons are delicious, but I don’t care for some recipes. This is our go to recipe for Macaroons – you can drop them or square them up. You can leave them plain or add almonds and drizzle them with melted chocolate. It simply doesn’t matter, because either way . . . they are scrumptious. They are chewy and stay moist and delicious.

This is the first time that I’ve tried these in little squares, but it worked perfectly.  We actually prefer them this way, because you get all that outer corner goodness!

You can also just drop them on parchment paper lined cookie sheets, and make “normal” macaroons.

Let me show you just how fast and easy these are to make.

All you need is :  Coconut, Sweetened Condensed Milk, Almond Extract and good vanilla extract.

That’s it.

Don’t ask me where that pink line came from!

Raw Almonds and one large Chocolate Bar are optional.

Start by putting a bag of coconut in a bowl.  Open up the Condensed Milk and pour it over the coconut.

I always buy FAT FREE . . . it never disappoints me!

Add your vanilla & Almond extracts.

mix, stir, mix.

Spray the square holes with Pam or other release type spray.

It’s hip to be square, but you can be round as well.

Line your cookie sheets with parchment paper . . . if you are taking the round route.

Pre-heat the oven to 325 degrees.

Grab a normal size cookie scoop.

Drop one scoop in a greased square hole, or onto your parchment lined cookie sheet.

I found one pan at Target . . . the other pan at Kohl’s . . . and I like them!

This recipe will give you 23 to 24 Macaroons.

Now your done . . . if you took the round route.

If you’re hip to be square . . . moisten your fingers very lightly with a bit of water.

Press the mixture flat in the little square holes and top with raw almonds if you like.

Some like a nut . . . some don’t!

Bake for 15 to 20 minutes.  We like them very golden brown.

When they come out of the oven, take a knife and go around the edges to loosen them.

Let them cool just a minute.  Place on parchment or wax paper to cool.

You could just plop a Kiss on top while they are still warm.

or . . .

Melt a chocolate bar carefully in the microwave.

25 second spurts . . . stir . . . spurt . . . stir until melted.

Take a fork or spoon and drizzle the warm chocolate over the cooled macaroon.

You can just dip one end and sprinkle some chopped Almonds over the chocolate.

You can also leave them plain for a picky husband!!!!

Let the chocolate set, and place in a nice Tupperware container.

They will stay yummy for days – if they last that long.

[print_this]

COCONUT MACAROONS
YOU WILL NEED:
1 – 14 ounce bag of Angel Flake Coconut
*I use Bakers
1 – 14 ounce can of Sweetened Condensed Milk (Not Evaporated)
*I always use the Eagle Brand – fat free
1 teaspoon Almond Extract
2 teaspoons Vanilla Extract
Optional:  Raw almonds and 1 large symphony Bar of chocolate – melted at 25 second intervals in the microwave.  Watch closely . . . you don’t want to get the chocolate too hot.
DIRECTIONS:
Mix all ingredients together in large bowl. Using a cookie scoop or large spoon, drop by teaspoonfuls on parchment lined cookie sheets, or greased cookie sheets.
*I used a normal size cookie scoop and put one scoop into each square hole.  This recipe made 23 squares. (Make sure you spray your pans with pam or pan release.
Bake at 325 for 15 to 20 minutes or until edges of cookies are very golden brown. Immediately remove cookies from sheets if you haven’t used parchment paper.
Once slightly cool, shape the round cookies a bit with hand or knife. They spread while baking, but gently shape them.
Once cool, eat…..or dip in chocolate and let chocolate set.
Easiest cookie in the world!

[/print_this]

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  • Valerie M. - April 17, 2012 - 5:32 pm

    I have that kind of pan and have made those macaroons (minus the delicious almonds), but never thought of making them in the pan. Cool idea!ReplyCancel

  • Lynn - April 17, 2012 - 5:50 pm

    Almond Joys are my favorite! I can’t get them up here, so I have to get my sister to send them to me. I canNOT wait to make these!! Thanks!!!ReplyCancel

  • Blog is the New Black - April 17, 2012 - 6:26 pm

    Love what you did with these!ReplyCancel

  • Brandi - April 17, 2012 - 6:35 pm

    MMMMMMM I can smell those cooking right now! I don’t know why I never think of making these when I am making cookies. They are seriously so good, easy, fast and perfect! I might just have to whip me up some. Did they come out of the square pan easily? Or is it a pain? Looks delicious. They will always remind me of Dad!ReplyCancel

    • Jonna - April 17, 2012 - 7:03 pm

      Hey Bran,
      They came out slicker than snot!
      Love, MomReplyCancel

  • Roberta - April 17, 2012 - 7:41 pm

    Okay GIRL – you out-did yourself with this recipe! This just happens to be my FAVORITE thing EVER, EVER, EVER! Thanks for sharing – this will DEFINITELY BE MY DOWN-FALL . . . but I still LOVE you!!!!!! YOU ROCK!ReplyCancel

  • Janine (sugarkissed.net) - April 17, 2012 - 8:10 pm

    This is my 1st visit to your blog. Everything looks delicious… I will definitely be back! I love Almond Joys so u caught my attention with these!ReplyCancel

  • Stephanie - April 23, 2012 - 4:19 pm

    Man, I wanted to LOVE these, but they were a complete fail. I mixed, scooped & baked. The centers were not cooked, the sweetened condensed milk spread all over the pan… it was a mess!
    So, I just went out and bought a candy bar and threw the rest away. I love the idea, just sad they didn’t turn out for me.ReplyCancel

    • Jonna - April 24, 2012 - 4:49 pm

      Oh Steph…..you should not have thrown them away. Mine spread as well….once they are golden brown, remove them from the oven, and with a heat proof spatula, you simply press that golden goodness back into the center. Let them cool and I promise they are wonderful, chewy & one of our favorite cookies.
      If you use the square pan, you won’t have the spread problem. I usually just scoop them though! Try try again.

      JonnaReplyCancel

  • Tina - September 24, 2012 - 8:51 pm

    This looks so yummy! I can not wait til morning so I can go to the store and buy the ingredients to make this recipe. Love your Blog.ReplyCancel

  • Amy - December 12, 2012 - 9:07 pm

    This recipe needs an egg to keep it all together. Great idea but it made a mess!ReplyCancel

    • Get Off Your Butt and BAKE! - December 13, 2012 - 12:10 pm

      Hi Amy,

      The recipe as posted is the original recipe on Baker’s Coconut package.
      It’s my favorite…as it leaves a golden edge of caramel.
      I simply shape the cookies that I do on parchment paper as rounds,
      but if you use the greased square pans…there isn’t a problem at all.
      This is my favorite Macaroon cookie.

      If you would like the consistency to be a bit different….add one EGG WHITE only to the recipe.

      JonnaReplyCancel

  • Nadine J. - December 13, 2012 - 4:22 pm

    These sound great I already bought the items to make it today,and already have the square pan.Thanks for the idea.ReplyCancel