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“Almond Joy” Macaroons Recipe/Day #315 Recipe

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This recipe for “Almond Joy” Macaroons Recipe/Day #315 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup crushed pineapple in juice, drained
1 ¾ cups unsweetened shredded coconut
1 cup sugar
¾ cup egg whites (from about 5 large eggs), or ¾ cup liquid egg whites
¼ cup all-purpose flour
1/8 tsp salt
½ tsp pure vanilla extract
Cooking spray
30 whole raw almonds, skin on
¼ cup semisweet chocolate chips

Directions:
Directions:
In a medium sauce pan, cook the first 6 ingredients over medium-high, stirring constantly, for about 5 minutes or until liquid has evaporated and mixture is sticky. Remove from heat, stir in vanilla, and refrigerate for 1 hour.
Preheat the oven to 350° with a rack in the center position. Coat a baking sheet w/cooking spray or line it with a silicone baking mat. Scoop out 30 Tbsp-size balls of dough onto prepared baking sheet half an inch apart; press an almond into the top of each. Bake for 20 to 25 min or until golden-brown, rotating pan halfway through. Transfer cookies to a wire rack and let cool completely, about 1 hr.
In a small, heat-safe bowl, microwave chocolate for 25 seconds; stir. Continue heating in 5-second intervals until melted; spoon over cookies in a zigzag pattern. Allow chocolate to harden before serving.

 

 

 

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