Author Notes
Simple and easy coconut macaroons, dipped in chocolate and topped with milk chocolate toffee bits. —Michelle Candler
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Ingredients
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14 ounces
sweetened flaked coconut
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3/4 cup
sugar
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2 tablespoons
cornstarch
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4
large egg whites
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1 teaspoon
almond extract
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1/4 teaspoon
kosher salt
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1 1/2 cups
semisweet chocolate chips
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2 teaspoons
canola/vegetable oil
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1/2 cup
toffee milk chocolate bits
Directions
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Preheat oven to 325°F and line baking sheet with parchment paper or baking mat.
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In a large bowl, mix coconut, sugar, cornstarch, and salt.
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Add in egg whites and almond extract and mix thoroughly with a fork.
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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).
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Place onto baking sheet and press down lightly.
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Bake for 22-24 minutes (the edges and bottoms will get very brown). Remove cookies and let cool.
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In a small bowl, melt chocolate chips with oil in the microwave in 15 second increments (for about 1 minute total), stirring each increment.
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Dip the tops of each cookie into the chocolate and sprinkle with toffee bits.
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