One of my favorite candy bars is Almond Joy. I came across this recipe on Bake Love Give and knew I had to make them! Super yummy and best part, they are gluten free!
4 egg whites
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
14 oz bag sweetened flaked coconut
24 whole almonds
1/2 cup semi sweet chocolate chips, melted
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together egg whites, sugar, salt and vanilla until foamy.
Fold in coconut flakes until mixture is evenly distributed.
Scoop golf sized mounds of coconut mixture and roll into a ball. Push almond into center and push coconut mixture over the top to cover the almond. Place macaroons about 1 inch a part on the baking sheet.
The original recipe calls to bake for 20-25 minutes. My first batch was burnt by then. I would check at 15 minutes then add 5 minutes to it if they aren't done yet. You want the outsides to be a light golden brown color.
Cool completely before dipping in chocolate.
Melt chocolate chips in the microwave. Dip bottoms of cooled macaroons and transfer to parchment paper to set. I put mine in the refrigerator to set quicker. Put the rest of your melted chips into a small zip lock bag and cut the very tip off. Drizzle over the macaroons.