Ingredients for Chocolate Candy Macaroon Cookies
- 3 cups flaked coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 large egg whites
- Candies
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How to Make Chocolate Candy Macaroon Cookies
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine 3 cups flaked coconut, 1 (14-ounce) can sweetened condensed milk, 1 teaspoon almond extract, and 1/4 teaspoon salt.
- In a separate bowl, beat 2 large egg whites until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until just combined.
- Firmly press an M&M candy (or other candy of your choice) into the center of approximately 1 tablespoon of the coconut mixture, creating a ball.
- Place the coconut balls onto a baking sheet lined with parchment paper, leaving some space between each cookie.
- Alternatively, use greased mini muffin tins or regular muffin tins for larger candies, filling each cup 2/3 full, pressing the candy into the center, and covering with more coconut mixture.
- For a bar cookie: use an 8x8 inch baking pan. Spread half of the coconut mixture evenly in the pan. Arrange candy pieces over the mixture. Top with the remaining coconut mixture.
- Bake for 12-14 minutes, or until the edges are lightly browned.
- Let the cookies cool completely on the baking sheet before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
25g
Carbs
4g
