Chewy Coconut Heathbar Macaroons

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


  • 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


  1. Makes about 2 ½ dozen
  2. 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.
  3. Mix coconut and flour together in a bowl then fold into the egg white mixture.
  4. Stir in the HeathBar crunch pieces and combine well.
  5. Line two baking sheets with parchment paper and use a 1-inch cookie scoop to drop the batter onto the parchment paper.
  6. 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.
  7. Cool on racks to room temperature.
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