Chocolate Candy Macaroon Cookies |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a divine little treat! You can use just about any small candies, chocolate chips, or even gumdrop minis (okay, so that's not chocolate, but still yummy). Makes a great Easter treat to add to baskets or decorate a serving table. Also try this with candy bars chopped in small pieces. Where's that Snickers bar??? NOTE: Since the first review in June 2009, I have revised the recipe and it works now. :) Ingredients:
1 (14 ounce) package flaked coconut |
2/3 cup sweetened condensed milk |
1 teaspoon almond extract |
1 dash salt |
2 egg whites, beaten to soft peaks |
1 1/2 cups m&m's chocolate candies (plain or peanut) |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flaked coconut, sweetened condensed milk, almond extract, and salt in a large mixing bowl.
3. Gently fold beaten egg whites into the coconut mixture until well incorportated.
4. Using your palms, surround each M&M candy piece firmly with coconut mixture.
5. Place on a baking sheet lined with parchment paper.
6. Alternatively, you can use greased mini muffin pans, or regular sized muffin pans for larger candy pieces. Simply fill 2/3 of the way with coconut, then push candy piece down into the center, but not all the way to the bottom. Cover with a bit more coconut mixture.
7. Also, you could use an 8x8 pan, half coconut mixture, then candy pieces, then remaining coconut mixture. Bake, cool, and cut into bars.
8. Bake for 12-14 minutes or until edges are very lightly browned.
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