These Almond Joy Macaroons are a sweet bite packed with shredded coconut, topped with almond, and dipped in semi-sweet chocolate. Made with whipped egg whites and sweetened with less sugar than normal, they’ll be your new favorite snack or dessert bite.
I created a healthier version of my childhood favorite treat – an Almond Joy! This recipe has been on my list to share for 2 years now, with a few tries to get them perfected. If you’ve been following me for awhile, you might remember seeing these a few times (first in June 2013!) over the years.
I was the kid who would raid my sisters’ Halloween candy bag for all the Almond Joy’s and figure out what I could trade her just to get my hands on them. I was also a big fan of the flavored Tootsie Rolls, and couldn’t care less for the mini chocolate bars.
I am so excited to share them with you today in case you’ve still got some holiday baking going on this week, or need a lighter option for the cookie tray.
Don’t skip dipping ’em in chocolate! If you’re feeling extra fancy, you can dredge the whole thing in melted chocolate – but like I said, I’m not a huge chocolate person… (hot cocoa on the other hand? Come back Wednesday for a new favorite!).
- 4 large egg whites
- ⅛ teaspoon salt
- 2 cups shredded unsweetened coconut
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- ½ cup whole raw almonds
- ½ cups semi-sweet chocolate chips
- ½ teaspoon coconut oil
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silpat baking sheet.
- Using a hand mixer, beat egg whites until soft peaks form. You want them to be light and fluffy and be shiny on top. This should take about 2 minutes on high.
- Set the beaters aside and add in salt, coconut, sugar, and vanilla gently by folding them in.
- Pack the mixture into a tablespoon measure and then slide out the mixture to form each macaroon. Press an almond into the center on top. You should get about 22 macaroons.
- Bake them for 10 minutes, or until firm to the touch and browned on the bottom.
- Allow them to cool fully.
- In a small shallow bowl, combine chocolate chips and coconut oil. Microwave on 20 second intervals, stirring each time, for about 1 minute in total until chocolate is smooth.
- Use a fork or your fingers to dip the base of each macaroon in the chocolate. Set it on a piece of parchment or wax paper and leave out until dry.
- Store extras in the fridge for up to 3 days or the freezer for up to 3 weeks.
Hope you all are having a relaxing week and have at least a few days off to celebrate the season.