So tasty and so easy. Lucky for me the kids that I went trick or treating with this year were not coconut fans, so I got all the Almond Joys and Mounds that were collected. I make macaroons often because I usually have the few ingredients needed on hand, they mix up so quick and so many of my friend are gluten free. The last time I made them I remembered back to halloween and decided to give them a dipping.
In a bowl mix:
- 3/4 of a cup sugar
- 2 1/2 cups shredded coconut
- 2 large egg whites
- pinch of vanilla bean and salt
I like to just mix it with my hands and then shape them and put them onto a cookie sheet lined with parchment paper. Bake for 15-20 minutes at 350. Almond Joy's got nuts, mounds don't.
When they cool, dip them into melted chocolate and lay them back onto the parchment paper. They seem to keep well for 4-5 days if you hide them.