Almond Joy Macaroons

Last night I went to a “Cookies and Cocktails” party. I think it’s safe to say I am all sugared out until 2011. I’ve consumed so many cookies in the past few weeks it hurts my brain to even think about it. I’m still focused on my “12 cookie recipes” before Christmas so of course I saw this as an opportunity to make another batch! A few weeks ago I made the traditional French Macaroons and they quickly became my favorite. I wanted to bring those with a twist so I brought macaroons two-ways (although my French macaroons didn’t come out as pretty when I made them this time ). These are the macaroons I grew up on. My mom would make these each year with a maraschino cherry in the center of each one. They were sweet and light. I could easily eat several with a big cup of coco. They remind me of the Holidays.They look fancy but you wouldn’t believe how easy these are to make! A few simple ingredients and you are good to go! Let’s get cookin!In a large mixing bowl, combine 2/3 cups sweetened condensed milk, 1 egg white, ~ 1/8 tsp salt, 1 tsp vanilla extract and 1 tsp almond extract.Add 1 14oz bag of sweetened flaked coconut.Spoon the mix onto a baking sheet and using wet fingers, form little stacks. Bake at 325 ~20 minutes.Cool on baking tray 1-2 minutes until firm. Remove to a baking rack to cool completely.Take 1/2 cup bittersweet chocolate and 1/4 cup semi-sweet chocolate and “temper” in the microwave. Heat 30 seconds and  stir, repeating as many times as you need to until melted. When the mix is meted, add another 1/4 cup semi-sweet chips and stir until melted.Dip the bottoms of each cookie into the chocolate and place on a sheet of parchment paper to cool.This would also be a good time to chop some roasted almonds to add to the top with more chocolate.Pack them up and bring them to a party. No one has to know that you didn’t slave over these all day!

Almond Joy Macaroons

• 2/3 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 large egg white
• 1/8 tsp salt
• 1 14-oz bag flaked coconut
• 1/2 cup crushed roasted almonds
• 1/2 cup bittersweet chocolate chips
• 1/2 cup semisweet chocolate chips

1. Pre-heat your oven to 325 and line 2 baking trays with parchment paper.
2. In a large mixing bowl combine sweetened condensed milk, vanilla extract, almond extract, egg white and salt.
3. Add coconut and mix well.
4. Spoon the batter onto the baking tray and shape using wet fingertips to prevent sticking.
5. Bake for 20 minutes until the coconut is lightly toasted. Cool on baking tray 1-2 minutes to set and remove to a baking rack to cool completely.
6. Melt 1/2 cup bittersweet and 1/4 cup semisweet chocolate in the microwave stirring at 30 second intervals. Mix remaining 1/4 cup semisweet chips into the melted chocolate and melt completely.
7. Dip the bottom of each cookie into the chocolate. Place on parchment to cool.
8. Drizzle remaining chocolate over cookies and sprinkle chopped roasted almonds on top.

Holiday Cookie 1: Pistachio and Cherry Mexican Wedding Cakes

Holiday Cookie 2: Vanilla Almond Biscotti Dipped in Chocolate

Holiday Cookie 3: Chocolate Covered Sable and Orange Curd Sandwiches

Holiday Cookie 4: Hazlenut Linzer Cookie with Blackberry Jam

Holiday Cookie 5: Chocolate-Pecan Fingers

Holiday Cookie 6: Orange-Ginger Spice Cookies

Holiday Cookie 7: Dark Chocolate Almond Macaroons

Holiday Cookie 8: Apricot Cream Cheese Cookies

Holiday Cookie 9: Raspberry-Walnut Thumbprints

Holiday Cookie 10: Pecan Tassies

Happy Holidays,

Nora