Chocolate Toffee Coconut Macaroons – a delicious recipe with coconut, sugar, cornstarch, egg whites, almond, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0F 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.
855
kcal
Calories
42
g
Fat
102
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 ounces sweetened flaked coconut, 3/4 cup sugar, 2 tablespoons cornstarch, 4 large egg whites, and more.
Yes, Chocolate Toffee Coconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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