These delicious macaroons are made with mounds of toasted coconut with crispy Chex cereal and a light chocolate drizzle. Once you pop, the fun definitely doesn’t stop!
Beer. Wings. Sweets. The makings of another successful gathering with my friends. I have come to the quick realization that gatherings are just an excuse for me to try out dessert recipes.
When I was brainstorming treats to share with my friends, I came across this Mini Crunchy Macaroons recipe from Basic N Delicious through The Leftovers Club. I loved Kathia’s creative use of cereal to add crunchiness to traditional coconut macaroons. The mini crunchy macaroons seemed like the perfect finger food for parties.
I made a few minor adjustments to the recipe and added a chocolate drizzle to the macaroons. I am of the belief that chocolate makes any dessert even more superb.Print
Coconut Chex Macaroons & Chocolate Drizzle
Makes 40-43 macaroons.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: dessert, snack
- 1 and 3/4 cups (53g) corn Chex cereal (any other light cereal works also)
- 1 and 3/4 cups (125g) unsweetened flaked coconut
- 2 large egg whites
- 3 and 1/2 TBS powdered sugar
- 1/3 cup (85g) semi-sweet chocolate chips
- Preheat oven to 300ºF (~149ºC). Line two large baking sheets with parchment paper or silicone mats.
- In a large bowl, mix the cereal, coconut, egg whites, and powdered sugar together.
- Drop tablespoons full of the mixture onto the baking sheets. Because the egg whites are quite sticky, it is a lot easier to transfer the mixture from the spoon to the baking sheet with damp hands. I ran my hands under water many times while performing this step.
- Bake for about 25 minutes, or until the coconut starts to brown.
- When there is about a few minutes left in the baking time, melt the chocolate. Put the chocolate chips in a microwave-safe bowl and microwave it for 60 seconds. Check the progress of the chocolate. If you can still see whole morsels, continue microwaving at 15-second increments. Keep microwaving until most of the chips are partially melted and soft. Stir the chocolate together until it turns into a fairly runny sauce.
- Using a spoon, drizzle the chocolate on top of the cooked macaroons.The drizzle should harden in a few hours.
- Store leftover macaroons in an airtight container in room temperature.
1. Adapted from Basic N Delicious.[br]2. If you do not have any Chex cereal, just use any other light, crispy cereal that you have on hand.[br]3. If you plan to transport these macaroons somewhere, be aware that the chocolate drizzle takes a little time to firm up. I laid all of the macaroons in a single layer so that the chocolate drizzle does not smudge everything.[br]4. Unsweetened shredded coconut should work for this recipe also.
These macaroons were quite a hit among my friends. If you are looking for finger food ideas, you should definitely try this recipe or Kathia’s original version from Basic N Delicious. You won’t regret it!
What is your favorite way of cooking with cereal?