ALMOND JOY Candy Bar Macaroons

Details

Time
1 hour 30 minutes
Skill Level
Beginner
Yields
36 cookies

What could be better than coconut macaroons? Chocolate coconut macaroons, of course! If you've ever wondered how to make chocolate coconut macaroons, you'll discover that ALMOND JOY Snack Size Candy Bars make it quick and easy.

Ingredients & Directions

Prep Time
28 minutes
Bake Time
13 minutes
Cool Time
20 minutes
Chill Time
20 minutes

Ingredients

  • 4 1/2 cups

    sweetened coconut flakes divided

  • 2/3 cup

    all-purpose flour

  • 1/4 tsp

    salt

  • 1 can

    sweetened condensed milk (14 oz, not evaporated milk)

  • 1/2 tsp

    vanilla extract

  • 2/3 cup

    toasted almond slices* (optional)

  • 1 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

  • 2 tsps

    shortening (do NOT use butter, margarine, spread or oil)

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Cookie Sheet
Cookie Sheet
Mixing Bowl
Mixing Bowl
Measuring Cups
Measuring Cups
Wire Rack
Wire Rack
Tray
Tray
Microwave
Microwave
Bowl
Bowl
1

Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.

2

Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces and almonds, if desired. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.

Tip
3

Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.

4

Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

5

Dip bottom of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Drizzle cookie tops with remaining melted chocolate. Allow chocolate to firm. Store in airtight container at room temperature.

Tip

Add a few rainbow sprinkles to drizzle before it sets.

Additional questions?