Homemade Almond Joys
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!
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!
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