Today, I made these delicious little cookies. We love coconut macaroons in this house, and I have already posted my favorite recipe. I decided to try a different recipe today, and compare it with our tried and true one. This recipe is also very good. They taste very similar to an Almond Joy Candy Bar. The toasted almonds, and toasted coconut added to the Eagle Brand Milk, really enhance the flavor.
Try these soon, as you won’t be dissapointed.
**This still remains my favorite macaroon recipe though:
1 can of Eagle Brand milk
1large bag of flaked coconut
1 tsp. vanilla
1 tsp. Almond Extract
Combine all above ingredients and mix together well. Place balls on parchment lined cookie sheets. Bake at 350 degrees until very golden brown. Cool on parchment paper. Then you could still drizzle dark or Milk chocolate over the top.
*
This is the amount of coconut mixture to place on your cookie sheet.
See the toasted nuts and bit of toasted coconut.
Coconut Almond Macaroons with Milk Chocolate Adapted from Bon Appetit’s Island Macaroons
*
YOU WILL NEED:
3 cups sweetened flaked coconut
1 cup almonds, chopped
1 can sweetened condensed milk
3 cups sweetened flaked coconut
1 cup almonds, chopped
1 can sweetened condensed milk
* I used the fat free
1 teaspoon vanilla extract
2 egg whites Pinch of salt
1 teaspoon vanilla extract
2 egg whites Pinch of salt
1 tsp. pure vanilla
1 tsp. Almond Extract
10-12 ounces dark, milk or semisweet chocolate, chopped, melted
10-12 ounces dark, milk or semisweet chocolate, chopped, melted
Directions:
– Preheat oven to 350°F. – Place coconut and almond nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature. – Line 2 large cookie sheets with parchment paper. – Combine condensed milk and vanilla, almond extract in large bowl. Mix in coconut and nuts thoroughly. – Using electric mixer, beat egg whites and salt until stiff but not dry. Gently, fold whites into coconut mixture. – Drop batter by rounded tablespoons onto parchment lined cookie sheets. (Using a slightly greased cookie scoop helps make perfect ball shapes and keeps the batter from sticking.) – Bake until macaroons just turn golden brown around edges, about 12 to 14 minutes. – Cool completely on cookie sheets. –
Line another cookie sheet with waxed paper. – Dip cooled cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Using a spoon, drizzle remaining chocolate over the tops of the cookies. – Refrigerate until chocolate is set, about 15 minutes. Can be prepared 4 days ahead. Store cookies in airtight container and refrigerate. Makes approximately 24 cookies. * You can melt the chocolate in a double boiler over simmering water, stirring constantly or in the microwave on low power. I usually zap it in 20 second intervals stirring in the middle. Be sure to watch it closely as it will burn quickly!