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“Inside-Out” Almond Joy Macaroons Recipe

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This recipe for “Inside-Out” Almond Joy Macaroons, by , is from The Bake Shop, 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!

Contributor:  
Contributor:  
Pat Bialy

Category:
Category:

Ingredients:  
Ingredients:  
Mince and add:
1 pkg. sweetened shredded coconut, divided (14 oz)
1/4 cup all purpose flour
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup cream of coconut {such as Coco Casa or Coco Lopez}
3 egg whites
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
Pinch of salt
32 chocolate “kiss” candies with almonds, unwrapped

Directions:
Directions:
Preheat oven to 350 degrees: line 2 baking sheets with parchment paper or coat with non-stick cooking spray. Mince 1 1/2 cups of the coconut in a food processor. {Processing a portion of the coconut helps the dough hold together as sit is shaped around the candy.} Transfer minced coconut to a bowl. Add the remaining coconut to the minced coconut along with the other ingredients {except the kisses}. Mix gently with your hands until combined, and then chill the dough for at least 1 hour and up to 24 hours. Shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1” apart. Bake until firm and deep golden at the base and light golden on top. 16-18 minutes. Let macaroons cool on the pan for 5 minutes, and then transfer to rack. Makes 32 cookies.

 

 

 

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