Chewy Coconut Heathbar Macaroons

Name: Chewy Coconut Heathbar Macaroons
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

Chewy coconut macaroons are a holiday favorite; add them to your baking this year!

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.
Cool on racks to room temperature.