Tomorrow Evan has Demo Day for his new app at the school he has been attending for three months. It’s his last day! He has been working non-stop, day and night learning how to code and program, and I couldn’t be any more proud.
So of course, in celebration, I wanted to make some treats for when his family comes into town this weekend. I also wanted to make something I haven’t made before. As we all know, it takes practice to make perfect. Not that any dessert or treat that I’ve made tons of times turns out perfect, but at least edible and tastey. With that being said, I totally burnt half of my macaroons! I set the timer on, but half way through I smelled something burning. I ran to the oven to check on the macaroons, and they were just black on the bottom. It was sad to see half of them go, but oh well! As Evan said to me, it’s a glass half full situation, we still have the other not burnt half! And no, I did not take pictures of the burned macaroons. No need to see that kind of destruction.
Regardless of how the baking played out, I learned that these macaroons are fairly sensitive to the oven and you have to be very careful baking them as well as keep an eye on them. This recipe uses water, sugar, and light corn syrup instead of sweetened condensed milk to coat the coconut flakes. This sets up for burning sugar which is pretty awful. To avoid burning, make sure the bottom rack isn’t too close to the bottom of the oven. Raise the racks higher so the macaroons don’t get a direct high heat under them. My not burned ones were on the higher rack and turned out great!
Besides the mixture I mentioned above, it wouldn’t be a macaroon if it wasn’t for the egg whites! I used my kitchen aid mixer but you can use a hand held mixer too if that’s all you have, or even just a whisk but you might get exhausted whipping. I whipped the two room temperature egg whites with vanilla extract for 3-5 minutes until it was thick and foamy. Make sure to slowly and gently fold the coconut sugar mixture with the egg white mix. And TA-DA! That’s it! It was so simple.
Once out of the oven (and not burnt), let them cool for a few minutes. While cooling, melt dark with milk chocolate into a glass bowl. After the macaroons are cooled, dip the tops into the melted chocolate to get a generous coating. Top with an almond and let cool until chocolate hardens. And here you have a decadent Almond Joy Coconut Macaroon!
Enjoy, and stay creATEive and burnt free.
Almond Joy Coconut Macaroons.
- 3 tbsp water
- 1 tbsp light corn syrup
- 1/2 tsp salt
- 2/3 cup sugar
- 14 oz bag or 4 1/4 cups sweetened shredded coconut flakes
- 2 egg whites room temperature
- 1 tsp vanilla extract
- 1 cup chocolate chips and dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Measure out coconut in a heat proof bowl and set aside.
- In a small pot over medium high heat, mix water, corn syrup, salt, and sugar until boiling or sugar is dissolved. Pour into bowl with coconut flakes. Stir until it’s all evenly coated. Let cool for 15-20 minutes.
- In kitchen aid mixer, whip the egg whites with vanilla extract on medium to high speed for 3-5 minutes or until thick and foamy.
- Fold thick and foamy egg whites into the coconut mixture. Gently combine until fully coated.
- Using a tablespoon scooper, scoop and drop mix onto the baking sheets. You might have to form them a little as the mixture is very delicate.
- Bake in oven for 12-15 minutes or until slightly golden brown on the edges. Don’t burn them like I did, and keep an eye on them!
- While baking in the oven, pour 1 cup of chocolate chips ima microwaveable bowl. I used milk and dark chocolate but you can use whatever kind you want. Heat for 30 seconds in microwave, then mix. Continue to heat in 10 second intervals then mix until melted.
- Once macaroons are out of the oven and cooled, dip them in the melted chocolate and coat the tops. Place an almond on top. Let cool so chocolate melts and hardens
- Eat and enjoy!