These taste like almond joy candy bars in cookie form, and they're a perfect dessert for a Seder meal or any time your sweet tooth is in need of a quick, easy cookie!
Makes 9 macaroons
Ingredients:
1 egg
1/8 teaspoon Kosher salt
1 cup shredded unsweetened coconut
1/2 cup chocolate of your choice (I use bittersweet)
1 teaspoon coconut oil, melted
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup condensed milk
1/8 cup sprinkles or chopped pistachios or almonds
Step 1: Preheat the oven to 350 degrees Fahrenheit. Mix together condensed milk, coconut, almond extract and vanilla extract.
Step 2: Separate the egg white from the egg yolk and whip the egg white with salt until stiff peaks form.
Step 3: Gently fold the egg white in to the coconut mixture and then scoop into lightly packed 2 inch cookies (I use a cookie scoop, but you could also use a couple of soup spoons to make balls.
Step 4: Place in the oven and bake for 15-20 minutes, until the color is golden brown on top.
Step 5: Let the cookies cool, and melt the chocolate with the coconut oil on the stovetop or in the microwave (make sure to only microwave it for 30 seconds at a time so as not to burn the chocolate).
Step 6: Drizzle the melted chocolate over the macaroons then decorate with sprinkles and chopped nuts. Let cool in the fridge about 30 minutes so they can firm up and the chocolate can set. Enjoy!
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