Description
Coconut macaroons flavored with vanilla and almond, stuffed with a mini sized candy bar and drizzled with chocolate!
Ingredients
Scale
- 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
Instructions
- 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.
Nutrition
- 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
