I’ve fallen in love with these macaroons.

They are so simple to make yet sooooooooo delicious.

Coconut, Heath bar pieces and chocolate…what more could you ask for in a dessert? (well, maybe peanut butter…)

If you are looking to impress someone or just make someone really happy…I recommend you make these for that special person! They are guaranteed to fall in love with you.

 

 

 

 

I had to include this picture because of the little fur-ball stalking in the background!

 

 

 

 

 

Recipe: Toffee Macaroons 

Ingredients: 

3 1/2 Cups Sweetened Coconut

2/3 Cup Sweetened Condensed Milk

1 Egg White

1 1/2 Teaspoons Vanilla Extract

1/4 Teaspoon Salt

1/2 Cup Toffee Bits

2 Cups Chocolate Chips

Directions:

Preheat oven to 325 and line a baking sheet with parchment paper, set aside.

In a medium bowl, combine sweetened condensed milk, vanilla, egg white and salt. Stir well to comine and add coconut and toffee bits.

Mix until all the coconut is coated. Then use a spoon to scoop 1-2 tablespoons of coconut onto the baking sheet. Use your fingers to squeeze into balls with a little point on the top. It will be a little messy but that’s part of the fun!

Bake in oven for about 17-20 minutes, or until the tops begin to brown.

Let cool on cookie sheet for about 5 minutes and then transfer to a cooling rack. Let cool completely, then in a microwaveable bowl, melt chocolate. Be careful, it can burn very easily. I like to zap it in 20 second increments until it is melted. Make sure you stir well after each interval.

Once chocolate is melted, dip macaroons in chocolate and place on parchment or wax paper to set. I set them in gently and then scooped them out with a fork, scraping off any extra chocolate on the bottom.

Depending on the temp inside your house it may take a little while so you can also place them in the refrigerator to speed up the setting process.

Once chocolate has hardened you are ready to serve and enjoy!

This recipe is adapted from the twopeasandtheirpod blog