Chocolate Toffee Coconut Macaroons

By Michelle Candler
July 20, 2015
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Author Notes: Simple and easy coconut macaroons, dipped in chocolate and topped with milk chocolate toffee bits.Michelle Candler

Makes: 24

  • 14 ounces sweetened flaked coconut
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 4 large egg whites
  • 1 teaspoon almond extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups semisweet chocolate chips
  • 2 teaspoons canola/vegetable oil
  • 1/2 cup toffee milk chocolate bits
  1. Preheat oven to 325°F and line baking sheet with parchment paper or baking mat.
  2. In a large bowl, mix coconut, sugar, cornstarch, and salt.
  3. Add in egg whites and almond extract and mix thoroughly with a fork.
  4. Scoop out mixture with your hands (about 1/4 cup size) and form into a ball (the mixture will be wet, but just pack the cookie together as well as you can).
  5. Place onto baking sheet and press down lightly.
  6. Bake for 22-24 minutes (the edges and bottoms will get very brown). Remove cookies and let cool.
  7. In a small bowl, melt chocolate chips with oil in the microwave in 15 second increments (for about 1 minute total), stirring each increment.
  8. Dip the tops of each cookie into the chocolate and sprinkle with toffee bits.

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