There are lots of recipes for similar macaroons. I prefer to use slivered or sliced almonds and mini chocolate chips in mine so they’re easier to eat. I find the whole almond on top, or drizzling with chocolate to be messier.
I’ve had lots of people tell me they don’t like coconut, or they don’t like macaroons. I’ve never had someone tell me they don’t like these. They’re usually the first dessert to get finished off during Passover. Fortunately, they’re also one of the easiest to make.
Almond Joy Macaroons
Servings: 29
Equipment
- 1 tablespoon disher/scoop
- Baking sheet with silicon liner or parchment paper
Ingredients
- 3 egg whites room temperature
- ¼ tsp table salt
- 2 tsp vanilla extract
- ⅓ cup sugar
- 14 oz sweetened flaked coconut
- 1 cup slivered almonds
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350. Line baking sheet with silicon liner or parchment paper.
- Whisk egg whites, salt, vanilla and sugar in a large bowl. Add flaked coconut and stir with a large spatula to moisten and break up clumps.
- Add almond and chocolate chips and mix to evenly coat and distribute ingredients.
- Using 1 tbsp sized cookie disher or a soup size spoon, make mounds on lined baking sheet. Bake 12-18 minutes, until nicely browned on top and bottom. Allow to cool 5 minute on pan before transferring to a cooling rack to cool completely.