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Almond Joy Macaroons

colleen

Almond Joy Macaroons
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 t. almond extract
1/8 t. salt
2 extra-large egg whites, at room temperature
6 oz. chocolate almond bark

Preheat oven to 325 degrees.
Combine coconut, condensed milk, & almond extract in large bowl. Beat egg whites with salt on high speed with an electric mixer until stiff peaks form. Carefully fold egg whites into coconut mixture.
Drop onto parchment lined cookie sheets using a 2-teaspoon cookie scoop. Bake for 18-20 minutes until bottoms are golden brown. Cool slightly, then remove from pan.
Melt almond bark in microwave & drizzle over cooled cookies.
Makes about 40.

Our special thanks to a face book trivia contest winner (Ms. C.M.) for granting permission to Ralph’s Market for the posting of this recipe.

 

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