Almond Joy macaroons
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- 1/3 c
- crushed pineapple in juice, drained
- 1 3/4 c
- coconut, shredded
- 1 c
- 3/4 c
- egg whites (about 5 large eggs)
- 1/4 c
- 1/8 tsp
- 1/2 tsp
- raw almonds, skin on
- 1/4 c
- chocolate chips
1In medium saucepan, cook first 6 ingredients over med-high, stirring constantly, for about 5 min or until liquid has evaporated & misture is sticky. Remove from heat, sir in vanilla & refrigerate for 1 hour.
2Preheat oven to 350. Coat a baking sheet with cooking spray
3Scoop out tablespoon size balls onto baking sheet about an inch apart; press an almond into each. Bake for 20-25 min, turning sheet half way thru.
4Transfer cookies to a wire rake and cool completely.
5In a small, heat safe bowl, microwave chocolate chips for 25 seconds, stir, continue heating in 5-sec intervals until melted
6spoon over cookies in a zig-zag pattern and allow chocolate to harden before serving