Home » Chocolate Toffee Coconut Macaroons

Chocolate Toffee Coconut Macaroons

Chocolate Toffee Coconut Macaroons

Coconut macaroons are one of the easiest cookies I’ve ever made (and they just happen to be gluten-free). These are the perfect cookies to make if you have a random bag of flaked coconut sitting in your fridge like I pretty much always do. The buttery caramel flavor from the toffee bits complements the toasty coconut really well. My husband ate all of these in two days.

All you have to do is mix up the coconut with the sugar, cornstarch, egg whites, almond extract, and salt.

Coconut macaroons

You take the wet mixture and roll into balls. I smushed mine down a little bit once they were on the parchment paper.

Coconut macaroon pre-baked

When they come out of the oven, the bottom will be brown and deliciously crunchy.

Coconut macaroons

 

Coconut macroon

To make the chocolate for dipping, just microwave the chocolate with a little bit of oil and it will come out smooth.

Melted chocolate for macaroons

I dipped the top of my cookies in the chocolate and there was a little bit leftover, so I spooned the remaining chocolate over the cookies before I sprinkled on the toffee bits.

Chocolate Toffee Coconut Macaroons

Chocolate Toffee Coconut Macaroons
Yields 24
Simple and easy coconut macaroons, dipped in chocolate and topped with milk chocolate toffee bits.
Write a review
Print
Prep Time
10 min
Cook Time
24 min
Prep Time
10 min
Cook Time
24 min
Ingredients
  1. 1 14-oz package sweetened flaked coconut
  2. 3/4 cup sugar (144 g)
  3. 2 tbsp cornstarch (16 g)
  4. 4 large egg whites
  5. 1 tsp almond extract
  6. 1/4 tsp kosher salt
  7. 1 1/2 to 2 cups semisweet chocolate chips
  8. 2 tsp canola/vegetable oil
  9. 1/2 cup toffee milk chocolate bits
Instructions
  1. Preheat oven to 325°F and line baking sheet with parchment paper or baking mat.
  2. In a large bowl, mix coconut, sugar, cornstarch, and salt.
  3. Add in egg whites and almond extract and mix thoroughly with a fork.
  4. 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).
  5. Place onto baking sheet and press down lightly.
  6. Bake for 22-24 minutes (the edges and bottoms will get very brown). Remove cookies and let cool.
  7. In a small bowl, melt chocolate chips with oil in the microwave in 15 second increments (for about 1 minute total), stirring each increment.
  8. Dip the tops of each cookie into the chocolate and sprinkle with toffee bits.
Notes
  1. If you have any chocolate left after dipping, feel free to spoon it generously on top of the cookies (I did…it was delicious) before sprinkling the toffee bits.
My California Kitchen http://mycaliforniakitchen.com/

Related posts:

2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge