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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


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.



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