Homemade Almond Joys
Follow this recipe to make some coconut macaroons.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI3xL3pPQzWGORhIeTdbFnpWtPqqvswIRHYO4zOOPbvIZrRuoehc9wjy1ZfXe9hhLaJW27RbJ4nbea9tPQoPFHFNnd-eBmJjGXnx1ftWtB5lf5rgi_EmyGOJG7TdbvfuUw36jfkMGt_hE/s400/IMG_1625.JPG)
When your macaroons have cooled, push a whole, roasted, unsalted almond into the center of each macaroon.
Next, make the chocolate.
In the bottom of a sauce pan over medium heat, melt a stick of butter. Add two cups of sugar, three tablespoons unsweetened coco powder and a cup of milk to the melted butter and stir. Let this heat up and come to a boil, stirring on and off. I like to use a rubber whisk for this part of the recipe.
As soon as this mixture comes to a rolling boil, set a timer for one minute. After exactly one minute, take the chocolate off the heat and add 1/2 cup peanut butter and 1 teaspoon vanilla. Stir and stir until the coco-peanut butter sauce mixture is consistent. I use a plastic spoon for this part.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsARXLyXp3gaDgCYnsISKYTlHUgoV2ZM4Z3xnP9mJz1kSsvD1Hy-iHSFcYhlCBW03kdTOStO_PhPbSCICbAPnEltDL2m2Mu7CU4FVzUI2x8VP7Zr_mBiWvBW5kbdMzR9vLYOEGWQ9hHcq3/s400/IMG_1631.JPG)
Next, dip the macaroons in the chocolate sauce using tongs. Let the excess chocolate sauce fall back into the pan. Lay them on a sheet of wax paper to dry and harden.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KXvu-TR7jm9hxp16ErG__cplRZJq7yABsM7UN7AedfZqydIhPIJmy0dcpJb_vzaxuJjScjsRVJcVnjs_S3U3tBS8Ze74_12RhWaz_lP-T3JZ82KBp6N6rMzMo1-CrP3iEezz1VSi7OT4/s400/IMG_1632.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNEvkEq0qYcLAqY65R_8u1VOREYVLL6nth9ZxrS2P2QYPO-m-ri8GDZE9YFeBPH3G2ZCOQyecszdjhBB_GnDiIC00TllopVenq3CdF97firIy9AAj3qqI_xpjV9RxuVvPYSfZTnJby1zF/s400/IMG_1636.JPG)
You can see the dipped "almond joys" drying above (minus the one I taste-tested). After you've dipped them once and they have cooled a little, you may want to dip them again to get a thicker layer of chocolate coating. It's up to you.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S6pixgPHd_aZ7MiXV12wzRx48wZZIF9UX_YlkqeoIlLgoQmMUhrtD7p-HVI4_RMM_VQYCSDaTeAj4u-B-RLWex3YKF7Hjd5r9_cTP1XzH5cHg-U2uj2hHX-MKrjQ1i3IA99tVawMR79a/s400/IMG_1644.JPG)
Finally, let them sit for thirty minutes to a few hours, depending on how quickly they are drying. Once they are dry and the chocolate has started to harden, you can gently scoop them off the wax paper using a spoon or spatula and display them on a plate or store them in a Tupperware up to a week.
Enjoy!
Follow this recipe to make some coconut macaroons.
When your macaroons have cooled, push a whole, roasted, unsalted almond into the center of each macaroon.
Next, make the chocolate.
In the bottom of a sauce pan over medium heat, melt a stick of butter. Add two cups of sugar, three tablespoons unsweetened coco powder and a cup of milk to the melted butter and stir. Let this heat up and come to a boil, stirring on and off. I like to use a rubber whisk for this part of the recipe.
As soon as this mixture comes to a rolling boil, set a timer for one minute. After exactly one minute, take the chocolate off the heat and add 1/2 cup peanut butter and 1 teaspoon vanilla. Stir and stir until the coco-peanut butter sauce mixture is consistent. I use a plastic spoon for this part.
Next, dip the macaroons in the chocolate sauce using tongs. Let the excess chocolate sauce fall back into the pan. Lay them on a sheet of wax paper to dry and harden.
You can see the dipped "almond joys" drying above (minus the one I taste-tested). After you've dipped them once and they have cooled a little, you may want to dip them again to get a thicker layer of chocolate coating. It's up to you.
Finally, let them sit for thirty minutes to a few hours, depending on how quickly they are drying. Once they are dry and the chocolate has started to harden, you can gently scoop them off the wax paper using a spoon or spatula and display them on a plate or store them in a Tupperware up to a week.
Enjoy!
Comments