This is what happens when you have leftover Halloween candy sitting in your pantry looking very lonely and forlorn. I know this sounds silly, but I feel sorry for the candy that was the last to go. It hurts to be picked last, right? Candy and I go way back, and I can tell you for certain, candy has feelings too!
Fear not my fun sized chocolate friend, this is your chance to shine. Ordinary coconut macaroons become something wonderful – because of you!
These little cookies are so easy to whip up, and they only have six ingredients! If you’ve never made macaroons before, the main ingredients are coconut and egg whites. I really love what happens to coconut when it is baked or toasted. It has the most delicate crunch that is just so lovely. Make sure you see a little golden brown edge on these guys when you are baking them. I like this recipe too because it’s not a huge commitment, just a quick little dozen.
I used a 2 tablespoon cookie scoop to make these, and it’s helpful when you are stuffing that little candy bar in the middle. I used some mini Snickers and Milky Ways. You could use whatever chocolate candy you have leftover. Even a chocolate kiss would be great!
I also used a plastic Ziploc bag with a corner cut off to drizzle some semisweet chocolate over the top in a crisscross pattern, which is always fun. Hope you enjoy! Let cookie baking season begin!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 3 cups sweetened coconut flakes
- 2 egg whites
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 4 mini size candy bars (I used Snickers and Milky Way), cut into thirds
- 1/2 cup semisweet or dark chocolate chips, melted
- Preheat oven to 350 degrees. Add coconut, egg whites, almond extract and vanilla extract into a blender of food processor. Process or blend until well combined.
- Pack the coconut mixture into a 2 tablespoon sized scoop, then press the chocolate candy piece into the center, and cover with a bit more of the coconut mixture, pressing firmly.
- Release the scoop onto a parchment paper lined baking sheet, and bake for 15 minutes, or until the tops and edges are golden brown.
- Allow to cool, and then scoop the melted chocolate into a Zip-loc bag. Cut a tiny part of one of the bottom corners of the bag, and drizzle chocolate in a criss cross pattern over the cookies.
- Serving Size: 1 Macaroon
- Calories: 165
- Sugar: 14g
- Sodium: 83mg
- Fat: 9.3g
- Saturated Fat: 7.5g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2.7g
- Protein: 1.9g
- Cholesterol: 1.2mg
Disclaimer: the links in this post for the cookie dough scoop are Amazon affiliate links.