Almond Joy Macaroons

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Yesterday I was craving something sweet but didn't wan't to spend a whole lot of time in the kitchen. Since we're moving in a day or two I haven't gone to the store and we've been trying to use up what we have so we don't have to pack so much. With no flour, no butter, very little sugar and about a ⅓ of a bag full of chocolate chips, my options were pretty limited. That's when I thought of these tasty little treats. Ever since I tried one in Rhode Island, I've been wanting to make some. All I can say is that they were perfect- easy to throw together and only required a few ingredients (you can always buy coating chocolate and heat that up instead of tempering chocolate). If your sweet tooth is aching and you love chocolate/coconut, this is the perfect recipe for you!

Almond Joy Macaroons
2 c. (8 oz) sweetened flaked coconut
½ c. sugar
2 egg whites
¼ tsp. vanilla extract
¼ tsp. almond extract
pinch of salt

½ c. chocolate (semi-sweet or dark)
2 tbsp. slivered almonds

1. Preheat oven to 350 degrees. Line one baking sheet with parchment paper.
2. In a medium size mixing bowl, combine coconut, sugar, salt and vanilla. Add egg whites and mix until combined.
3. Using a small cookie scoop, place onto baking sheet 1½ inches apart. Lightly pat down with hands.
4. Place in oven and bake for 10-15 minutes, or until lightly golden brown. Remove from oven and let cool on sheet for 2-3 minutes. Transfer to a wire rack to cool completely.
5. Meanwhile, in a double broiler, over low heat, melt chocolate until it reaches 115 degrees. Remove from heat. Dip cooled macaroons into the chocolate, sprinkle with almond slices. Return to parchment paper. Place in refrigerator for 10-15 minutes until chocolate has hardened. Remove and serve.
Stephen + Natalie | Gluten Free | Makes approximately 12 macaroons

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