ALMOND JOY Candy Bar Macaroons

Name: ALMOND JOY Candy Bar Macaroons Recipe | Hersheyland
Prep time: 28 min
Total time: 90 min
Yield: 36 cookies
Ingredients: 4 1/2 cups sweetened coconut flakes divided; 18 ALMOND JOY Snack Size Candy Bars (.6 oz each); 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)

Skill Level: Beginner

What could be better than a coconut macaroon? ALMOND JOY macaroons with chocolate and almond, of course! It's not hard to guess the secret ingredient in the ALMOND JOY Candy Bar Macaroons recipe. One bite of these ALMOND JOY macaroons will have you and your guests feeling like you're sitting on a beautiful beach, no matter what time of year it is. When you're in need of another tropical-tasting treat that combines coconut and chocolate, make a batch of these delicious KISSES Coconut Macaroon Blossoms!

Ingredients & Directions

Yields:: 36 cookies

Prep:: 28 Min.
Bake:: 13 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

4 1/2 cups

sweetened coconut flakes divided
18

ALMOND JOY Snack Size Candy Bars (.6 oz each)
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 THIS?

You'll Need 

Oven

Cookie Sheet

Mixing Bowl

Measuring Cups

Wire Rack

Tray

Microwave

Bowl

Directions

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.

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.

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

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.

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.

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