Call me hipster, call me quirky…but I LOVE funky little spots that are totally off the beaten path.
As I’m writing this, I’m sipping on the BEST tea from a funky little Pittsburgh coffee shop called “Big Dog” (wanna see it? I snapped a picture on Snapchat! Follow me [fooduzzi]!) In addition to serving some of the best tea I’ve ever had, Big Dog also has an oatmeal bar. AN OATMEAL. BAR. Like, where you can go and customize your own bowl of hot steamy love. WHAT?!
I mean, you can totally do that in your own kitchen, but eating it in a zany coffee shop makes the whole breakfast experience a little more special, don’tcha think?
Growing up, my mom, brother, and I would all pack into our mini-van and go to this super kooky candy shop called Baldinger’s in preparation for our summer vacation. My family was responsible for bringing the junk food to the beach house for week-long snacking and sugar highs. We’d pick up root beer barrels for my aunt, flying saucers for my mom, Lemon Heads for my dad, and for my brother and me? Coconut EVERYTHING. We loved that rich tropical flavor in pretty much any way, shape, and form. But our favorites? Those chalky Chick-o-Sticks and sinfully sweet Almond Joys.
What on earth were we thinking?
These days, I choose to enjoy my sweets in whole form, and this recipe is the whole.dang.package. These Almond Joy Macaroons, guys. OH my. My roommate and I went completely crazy for these sweet treats. They’re soft, yet sturdy. They’re coconutty, yet almondy, yet CHOCOLATELY. They’re perfection, I tell you! Sweet, simple perfection! And the best part? You’ll only need six ingredients.
Six single ingredients, and, of course, we have to start this macaroon party off with some coconut. I buy shredded, unsweetened coconut, and I really believe that it’s the best choice here. I don’t think that you can achieve that perfect macaroon without it! We’ll also use some coconut oil to firm up the mixture just enough to help our cookies stick together…but I promise you: these Almond Joy Macaroons are still just as chewy as the classic macaroon!
To add some almond flavor, I called upon the powers of my second favorite nut butter, almond butter! I like the roasted, creamy variety that has only two ingredients: roasted almonds and salt. I’ve preached this message quite a bit on Fooduzzi, but just so it totally sinks in: you will get the best flavor out of a non-processed almond butter. Besides, we don’t need no stinkin’ refined sugar in our nut butter because we’re getting some sweetness from natural maple syrup! This almond butter is killer – it’s the only brand I buy!
Last, the chocolate comes by way of my favorite whole food chocolate recipe! I’ve used it countless times on the blog, and it truly is one of my most-requested treats! Gotta love a healthy chocolate!
If you love Almond Joys, you’ll go absolutely nutty (pun so intended) for these Almond Joy Macaroons! I have a feeling these two-biter cookies will be on a constant rotation all summer long because they’re the perfect simple sweet bite. Welcome the tropics into your home with these delicious Almond Joy Macaroons, aka. the best [whole food] remix of the classic coconut candy!
Almond Joy Macaroons
|Prep:||Yield: serves 4 people||Total:|
These no-bake Almond Joy Macaroons are made with healthy whole foods and take mere minutes to make!
- 1 and 1/2 Tbsp. coconut oil, divided
- 2 Tbsp. natural, drippy almond butter
- 1 and 1/2 Tbsp. maple syrup, divided
- splash pure vanilla extract
- 4 Tbsp. unsweetened, shredded coconut
- 1 Tbsp. coconut flour
- 2 Tbsp. sifted cocoa powder
- Make the Almond Joy Macaroons: Melt 1/2 Tbsp. coconut oil in a small bowl. Add almond butter, 1 Tbsp. maple syrup, and vanilla extract, and mix until combined. Add shredded coconut and coconut flour and mix until combined.
- Using a tablespoon measure, measure out four macaroons and place them on a sheet of parchment paper. Place macaroons in the fridge to set for one hour.
- Make the chocolate dip: When the macaroons are set, melt remaining 1 Tbsp. coconut oil in a small bowl. Add cocoa powder, a splash of vanilla extract, and remaining 1/2 Tbsp. maple syrup, and mix until combined.
- Dip Almond Joy Macaroons into the chocolate. Allow excess to drip off, then place back on parchment paper. Place in the fridge for the chocolate to set. Once set, remove macaroons from the fridge and dip again. Store macaroons in the fridge. Recipe is easily doubled, tripled, etc.!
Stay classy, Internet friends!
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