Blogger Cookie Exchange

This year I participated in a cookie exchange with a large group of food bloggers. I sent a dozen cookies to three random people and received cookies from three others.

The cookies I chose to send are my Almond Joy to the World Cookies, a moist macaroon topped with a salted almond and drizzled with chocolate. They taste like a homemade version of an Almond Joy candy bar.

Use an ice cream scoop to form their shape. Pack the coconut in tight then press a roasted salted almond in the center:




Bake in a low oven for 17-19 minutes. Cookies will not darken on the top but will be golden on the bottom:



Cool on a wire rack. Line a cookie sheet with waxed paper. Dip the cookies in melted semi-sweet chocolate then use a fork to drizzle chocolate over the top:




We tend to eat a lot of cookies and rich foods over the holidays. With only a few simple low-fat ingredients macaroons are a great tasting cookie without the extra calories.

Happy Holidays! Hope you enjoy.




Almond Joy to the World Cookies
Adapted from The How-to Baker

4-1/2 cups organic flaked coconut (about 14 ounces)
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg whites
1 tablespoon honey
1 teaspoon vanilla
24-30 roasted salted whole almonds
1 cup chopped semi-sweet chocolate

Preheat the oven to 300° F and line a cookie sheet with parchment paper. Place coconut in a large mixing bowl. In a medium bowl, whisk together sugar, flour and salt. Add egg whites, honey and vanilla. Whisk until smooth. Pour sugar mixture over the coconut. Stir together with a mixing spoon, then use your hands to blend until evenly combined. Cover with plastic and refrigerate mixture for 30 minutes.

Use a small ice cream scoop to make mounds of macaroon dough. Press batter firmly into cup to make a compact half circle. Press a salted roasted almond in the center of the round side and place on baking sheet. Bake in the preheated 300° F oven for 17 to 19 minutes, or until golden brown. Immediately transfer baked macaroons to a wire rack to completely cool.

Melt chocolate in a double boiler. Dip bottom of cooled macaroon in chocolate and place on waxed or parchment paper. When finished, use a pastry bag with a very small tip or a fork to drizzle chocolate over the top. Refrigerate until set. Store in an air tight container in the refrigerator for up to two weeks.