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Coconut Chex Macaroons | Healthy Nibbles and Bits
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Author: Lisa Lin

Coconut Chex Macaroons & Chocolate Drizzle

Makes 40-43 macaroons.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 1 3/4 cups (53g) corn Chex cereal (any other light cereal works also)
  • 1 3/4 cups (125g) unsweetened flaked coconut
  • 2 large egg whites
  • 3 1/2 TBS powdered sugar
  • 1/3 cup (85g) semi-sweet chocolate chips

Instructions

  • 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.

Notes

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.
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