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ALMOND JOY Macaroons

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PREP TIME : 28  Minutes

ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 4-1/2 cups MOUNDS Sweetened Coconut Flakes , divided
  • 18 ALMOND JOY Snack Size Candy Bars (.6 oz. each)
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 can sweetened condensed milk (14 oz.) (not evaporated milk)
  • 1/2 teaspoon vanilla extract
  • 2/3 cup toasted almond slices* (optional)
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 teaspoons shortening (do not use butter, margarine, spread or oil)

directions

  • 1. Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside.
  • 2. Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended. Fold in candy pieces and almonds, if desired. Drop slightly heaping teaspoons mixture into bowl of coconut. Roll in coconut until well coated. Place on prepared cookie sheet.
  • 3. Bake 12 to 14 minutes or until bottoms begin to brown. Remove from cookie sheet to wire rack. Cool completely.
  • 4. Line tray with wax paper. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • 5. Dip bottom of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Drizzle cookie tops with remaining melted chocolate. Allow chocolate to firm. Store in airtight container at room temperature. Makes 36 cookies.
  • * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Our sweet beginnings

The Peter Paul Candy Company started selling chocolate-covered coconut sweets in 1919 and people just couldn’t get enough.

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