The month of October flew by – I can’t believe Halloween is tomorrow! As a kid I loved Halloween..mostly for the candy. I grew up with a sweet tooth and my parents were never the type to control my sweets consumption during the holiday (although as I got older I would ration it out to make it last!) Now as an adult, I find candy to be too sweet for me, more often than not upsetting my stomach or giving me a headache. I’ve also come to realize I can enjoy my favorite candy flavors at home without the excessive amount of sugar, fats, and additives! So today I’m sharing with you my take on one of my favorite candies growing up – almond joys. I was always a sucker for coconut, chocolate, and nuttiness all bundled together in a delicious morsel. To achieve these flavors I took a coconut macaroon recipe that’s not too heavy on the sugar, added almond extract, and completed it with a chocolate topping. The fun part about these cookies is how creative you can get with it- feel free to add chopped almonds to the topping, or turn the macaroons into ghosts for a party.
Before we get started, I would like to discuss a new movement taking place for kiddos who have food allergies but still want to take part in the joys of Halloween. I was lucky to not have any allergies growing up, but there are tons of kids out there who have a difficult time safely enjoying trick or treating due to allergies. FARE (Food, Allergy, Research & Education) began the Teal Pumpkin Project as a way to cater to young ones with food allergies. Those who participate place a teal pumpkin on their doorstep, indicating they have non-food treats available for trick or treaters. If you or a loved one have a child with food allergies, or are interested in participating, check out FARE’s website Here for resources.
Now, on to the recipe! A few things to take note while making the macaroons:
- While preparing the meringue make sure there is absolutely no fat present in the egg whites, otherwise it will not foam properly
- The cream of tartar is not necessary, however, it does aid in creating a more stable meringue
- Don’t be tempted to turn up the oven if the macaroons are taking longer than expected to cook – they are incredibly easy to burn
Recipe adapted from Experimental Foods course at Framingham State University
Coconut Macaroons with Chocolate and Almond
- Parchment Paper
- 2 1/2 Cups flaked coconut
- 1/3 Cup granulated sugar
- 1 Tbs + 1 Tsp cornstarch
- Egg whites from 2 large eggs
- 1 tsp almond extract (substitute vanilla if preferred)
- 1/8 tsp cream of tartar
- 1/3 Cup mini chocolate chips of your liking
-
- Begin by preheating your oven to 325F and lining 2 baking sheets with parchment paper.
- Combine coconut flakes and cornstarch in a medium bowl
- Add egg whites to the bowl of a stand mixer and beat with the whisk attachment until frothy.
- Add cream of tartar and almond extract to frothy whites and beat until a soft peak forms (whites barely hold their shape). At this point you can continue mixing while gradually adding the granulated sugar.
- Beat on medium high speed until a stiff peak forms (whites completely hold their shape)
- Gently fold coconut-cornstarch mixture until combined (try not to overmix)
- Drop by rounded spoonfuls on cookie sheets and bake for ~20 minutes, or until the bottoms are golden brown.
- Once removed from oven, let cool for at least 10 minutes
For the chocolate topping:
- 1. Add chocolate to microwave safe bowl and microwave at 10 second intervals, stirring in between each, until fully melted
- 2. Place chocolate in a sandwich size ziploc baggie. When ready to decorate, cut the very tip of one corner of the baggie off to decorate as you please!
Nutrition Facts
Servings: 22
Amount per serving
Calories 62
Total Fat 3.1g
Saturated Fat 2.7g
Sodium 24mg
Total Carbohydrate 8.4g
Total Sugars 6.8g
Dietary Fiber 1.2g
Protein 0.4g
Healthy Happy Holidays 