Chewy coconut macaroons are a holiday favorite; add them to your baking this year!
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Ingredients
2/3 cup
egg whites at room temperature
1 cup
sugar
1/4 teaspoon
salt
2 tablespoons
warm honey
1 teaspoon
vanilla extract
1 teaspoon
almond extract
6 cups
shredded coconut
1/4 cup plus 1 tablespoon
flour
1/2 cup
HeathBar Crunch toffee pieces
Directions
Makes about 2 ½ dozen
Place egg whites in stand mixer or use a bowl and a handheld mixer. Whisk the whites on medium speed with the sugar, salt, honey and extracts until well combined and foamy looking.
Mix coconut and flour together in a bowl then fold into the egg white mixture.
Stir in the HeathBar crunch pieces and combine well.
Line two baking sheets with parchment paper and use a 1-inch cookie scoop to drop the batter onto the parchment paper.
Bake in a pre-heated 325 F oven for 12-15 minutes, rotating the sheets. Macaroons should be golden brown and firm to the touch.
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