SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 115.9
  • Total Fat: 6.8 g
  • Cholesterol: 2.7 mg
  • Sodium: 34.2 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Almond Joy Cookies (Coconut Macaroons) calories by ingredient
Report Inappropriate Recipe

Almond Joy Cookies (Coconut Macaroons)

Submitted by: QUEENMONICAR
Almond Joy Cookies (Coconut Macaroons)

Introduction

USE PARCHMENT PAPER TO MAKE THESE USE PARCHMENT PAPER TO MAKE THESE
Number of Servings: 40

Ingredients

    Coconut, sweetened, 14 oz
    Borden Eagle Brand Sweetened Condensed Milk, 14 oz
    Almond extract 1 tsp.
    Wilton's Butter Flavoring 1 tsp.
    Small Bag of Chocolate Chips
    1 Cup of Whole Almonds - Chopped coarsely

Directions

Put coconut and chopped almonds in bowl. Pour in Sweetened Condensed Milk and stir. Mix until all coconut is coated.

Add 1 tsp. of Almond Extract and 1 tsp. of Wilton's Butter Flavoring (butter flavoring is optional, but i really like the taste of it) Mix well.

Spoon balls of mixture onto parchment paper on cookie sheets. You can put them very close since they do not spread at all. I use a small cookies scoop.

Bake at 350 degrees for 10-12 minutes or until brown around the edges.

Take them out of oven and pull the parchment paper off of the cookie sheet directly onto a cooling rack. Do not try to move them right away. They will fall apart. After they cool enough to move them (a few minutes), move them off of the parchment paper and directly onto the cooling rack to finish cooling and setting up. The bigger you make them, the longer this will take. I make them a day ahead of when I am going to serve them and just leave them on the cooling racks until the bottoms aren't sticky anymore. These cookies do not need to be put in closed containers for storage. I just leave them on the counter.

Chocolate Topping... I don't put this topping on them before they are completely cool...it will just melt right off of them. I make them a day ahead and the next day drizzle with melted chocolate.

Put 1/2 of chips in freezer bag (don't use a sandwich bag - too thin and will break) and microwave for about 2 minutes. Take out and squeeze bag to see if all chips are melted. If not put in for another 30 seconds and check again. When all are melted, snip a tiny corner off of one corner of the freezer bag and drizzle the chocolate over the top. NOTE: put them on more parchment paper or aluminum foil before doing this to so you don't have to scrap chocolate off of your counter.

The almond in the middle (on pic) is optional, but looks nice

Makes 40 cookies - using a small cookie scoop

Number of Servings: 40

Recipe submitted by SparkPeople user QUEENMONICAR.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe