Almond Joy Coconut Macaroons Recipe
FLAKY COCONUT MACAROONS HUG WHOLE ALMONDS BEFORE BEING TOASTED TO PERFECTION AND DIPPED IN SEMI-SWEET CHOCOLATE FOR THIS EASY-TO-BAKE TAKE ON THE CLASSIC CANDY BAR
While prepping the ingredients for these Almond Joy Macaroons, Z asked me if I was making Mounds. I pointed out that I was using almonds which would make them Almond Joys and proceeded to relive one of my sillier childhood memories. In case the name wasn’t clarification enough, I repeatedly sang the 70’s jingle, “Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t.” Z may have rolled his eyes and walked away, but there I stood and savored the moment for a little while longer.
I have vivid memories of my mom singing that song when I was a child and that afternoon, despite the number of the miles between us, my mom was in the kitchen baking with me as I quietly hummed away. I’m always fascinated by the memories we choose keep tucked away for a rainy day and by the seemingly insignificant triggers that cause them to resurface. Whether in person or in spirit, it’s always a great day when time is spent with family. Love you Mom, thanks for baking with me!
INGREDIENTS
- 4 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 5? cups (14 ounce bag) sweetened flaked coconut
- 24 whole almonds
- ½ cup semi-sweet chocolate chips, melted
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