Monday, December 12, 2011

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.

12 Comments:

Blogger Kelly | Eat Yourself Skinny said...

Wow these look delicious, what a great recipe! :)

December 12, 2011 at 8:22 AM  
Blogger Melissa @IWasBornToCook said...

Thanks so much for these amazing cookies...we loved them! :)

December 12, 2011 at 8:26 AM  
OpenID piecurious.ca said...

These look absolutely stunning. I've never seen/heard of anything like them! What a great choice for the swap!

December 12, 2011 at 8:46 AM  
Blogger Mags said...

Mmm these look delicious, I love almonds joys!

December 12, 2011 at 8:56 AM  
Blogger Carrie said...

Oh sweet sweet heaven. Can you be my swap buddy next year??

December 12, 2011 at 9:26 AM  
Anonymous Meredith {In Sock Monkey Slippers} said...

Those look amazing!

December 12, 2011 at 11:42 AM  
Anonymous Lindsay @ The Lean Green Bean said...

hi!!! i got your cookies a while ago but there was no card so i didn't know who they were from! thank you so much for sending them to me. so creative :)

December 12, 2011 at 11:54 AM  
Anonymous Renee @ The Way to My Family's Heart said...

Thanks again Jessie for such wonderful cookies! I could smell the almond joy goodness as soon as I opened them!

December 12, 2011 at 11:59 AM  
Anonymous Nancy @ rivertreekitchen said...

These look amazing. I'm making them as soon as I can get my hands on some coconut (I already have the almonds and chocolate). The Swap was so much fun.

December 12, 2011 at 4:59 PM  
Blogger Danie Gohr said...

These look awesome!! Thanks for the recipe. Got it from the cookie swap. Check out my seductive caramel scotch bars at tabletalkandwalk.com

December 18, 2011 at 8:02 PM  
Anonymous Anonymous said...

Wow! These are gorgeous! Can't wait to try them!

December 28, 2011 at 5:35 PM  
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January 18, 2012 at 1:23 PM  

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