Best 3 Almond Joy Macaroons Recipes
Immerse yourself in a delectable journey with these Almond Joy Macaroons, a harmonious blend of flavors and textures that will tantalize your taste buds. These treats are a delightful fusion of chewy macaroons and the irresistible combination found in Almond Joy candy bars. Each bite offers a symphony of flavors, from the sweet coconut to the rich chocolate and the nutty almond center.
In this culinary adventure, you'll embark on a step-by-step expedition to craft these delectable macaroons. We'll guide you through the process of creating the perfect macaron batter, ensuring airy and tender results. You'll discover the art of folding egg whites, incorporating finely ground almonds and shredded coconut, and achieving the ideal consistency for piping.
Furthermore, we'll unveil the secrets behind the luscious fillings, including a velvety chocolate ganache and a surprise almond center. These fillings elevate the macaroons to new heights of indulgence, creating a textural contrast that will leave you craving more.
As you navigate through the recipes, you'll also encounter variations that cater to different dietary preferences and flavor profiles. Whether you're gluten-free, vegan, or simply seeking a unique twist, we've got you covered. From classic Almond Joy macaroons to decadent options infused with white chocolate or caramel, there's a recipe here to satisfy every palate.
So, prepare to embark on a culinary adventure like no other. Gather your ingredients, preheat your oven, and let's embark on a journey of taste and delight as we create these irresistible Almond Joy Macaroons.
ALMOND JOY MACAROONS
I got this from the Cuisine at Home Holiday Cookbook. These are delicious! A moist coconut dough is wrapped around an almond hershey kiss. The cookie is chewy on the outside with a chocolate almond surprise inside. It's almost a cross between a cookie and a candy. Mmmmmm.
Provided by MamaJ
Categories Dessert
Time 1h
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
- Add remaining ingredients, EXCEPT kisses.
- Mix gently with your hands until combined.
- Chill dough at least 1 hour (but no more than 24).
- Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
- Place 1 inch apart on lined baking sheet.
- Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
- Cool on pan for 5 minutes and transfer to cooling rack.
- These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.
INSIDE OUT ALMOND JOY MACAROONS
Steps:
- 1. mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together for shaping). transfer minced coconut to a bowl. 2. add the remaining coconut to the minced coconut along with the other ingredients (except the chocolate kisses). mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours. 3. shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. arrange cookies on prepared baking sheets, spacing 1 inch apart. bake until firm and de3p golden at the base and light golden on top, 16-18 minutes. 4. cool on pan for 5 minutes then transfer to a rack
ALMOND JOY" MACAROONS
Steps:
- Put the pineapple, coconut, sugar, egg whites, flour, and salt into a medium saucepan and cook over medium-high heat, stirring constantly, for 5 to 6 minutes, until all of the liquid has evaporated and the mixture is sticky. Remove from the heat, stir in the vanilla, and refrigerate for at least 1 hour or up to 2 weeks. To bake the cookies, preheat the oven to 350°F with a rack in the Center position. Coat a baking sheet with pan spray or line it with a silicone baking mat. Scoop out tablespoon-size balls of the mixture to make about 30 cookies. Arrange the cookies on the prepared baking sheet, spacing them about . inch apart (they will not spread). Press an almond into the top of each cookie. Bake for 20 to 25 minutes, until the cookies are golden brown. Halfway through the baking time, rotate the pan from front to back. Transfer the cookies to a wire rack and let them cool completely, about 1 hour. Melt the chocolate in the top of a double boiler until you can stir it smooth. (Alternatively, use a microwave oven.) Spoon the melted chocolate over the cookies in a zigzag pattern. Allow the chocolate to harden before serving. Store the cookies in an airtight container at room temperature for up to 1 week
Tips:
- Use almond flour that is finely ground for a smooth texture.
- Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume and create stiff peaks.
- Be careful not to overmix the batter. Overmixing can make the macaroons tough.
- Pipe the batter onto the prepared baking sheet in evenly sized rounds. This will help them bake evenly.
- Bake the macaroons until they are set and the tops are just starting to brown. Overbaking can make them dry and crumbly.
- Let the macaroons cool completely before filling them. This will help prevent the filling from making the macaroons soggy.
- You can use any type of filling you like. Some popular options include chocolate ganache, buttercream frosting, and jam.
- Store the macaroons in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Conclusion:
Almond Joy macaroons are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a combination of almond flour, egg whites, sugar, and coconut, and are then filled with a chocolate ganache. These macaroons are light and airy, with a chewy texture and a sweet and nutty flavor. They are sure to be a hit with everyone who tries them!
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