This Chocolate-Coconut Macaroons recipe is sponsored by Honey Bunches of Oats. All opinions are my own.
Making treats with at least a little hint of chocolate could be a weekly event in my house. The moment the kids see the stand mixture come out or a bag of chocolates on the counter, they are right there waiting to see what we will be making. This week, we whipped up some simple Chocolate-Coconut Macaroons.
These macaroons aren’t the basic recipe you may know. This recipe has a secret ingredient: Honey Bunches of Oats Chocolate cereal. You read that right – CEREAL.
We go through boxes and boxes of cereal weekly. It’s safe to say that we always have 8-10 boxes at a time in the pantry. While it makes for a quick breakfast (or snack), I love using cereal in recipes. Since the new Honey Bunches of Oats Chocolate is made with real cocoa and provides 9 essential vitamins and minerals, it is a great addition to desserts.
Chocolate-Coconut Macaroons Recipe
Ingredients:
- ½ cup sugar
- ¼ teaspoon salt
- 3 large egg whites
- 3 cups sweetened coconut flakes
- 1 cup Honey Bunches of Oats Chocolate cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
- white chocolate chips (optional)
Directions: (printable version at the bottom of post)
Preheat oven to 350°.
In a large bowl, add egg whites, sugar, and salt. Whisk together vigorously for a few minutes until mixture is very frothy.
Fold in cereal and coconut.
Drop mixture into 2 inch rounds on a lined baking sheet (with parchment paper or silicone baking mat).
Bake for 20-25 minutes, until golden.
Remove from oven and place on a wire rack to completely cool.
In a microwave safe bowl, melt the chocolate chips at 30 second intervals, stirring between each one, until smooth.
Dip the bottom of each macaroon into the melted chocolate and place on parchment or wax paper. Refrigerate for about 30 minutes until the chocolate sets.
If desired, melt white chocolate chips the same way, place in a freezer bag, snip a bottom corner and drizzle over the macaroons.
The outside of these tasty macaroons have just enough crunch, while the inside is slightly chewy. The addition of the crushed cereal adds just enough chocolate to amplify the delicious flavors.
For more recipes featuring varieties of Honey Bunches of Oats, visit their recipe page here. You can also follow them on Facebook, Twitter and Instagram for recipe ideas and updates.
- ½ cup sugar
- ¼ teaspoon salt
- 3 large egg whites
- 3 cups sweetened coconut flakes
- 1 cup Honey Bunches of Oats Chocolate cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
- white chocolate chips (optional)
- Preheat oven to 350°.
- In a large bowl, add egg whites, sugar, and salt. Whisk together vigorously for a few minutes until mixture is very frothy.
- Fold in the cereal and coconut.
- Drop mixture into 2 inch rounds on a lined baking sheet (with parchment paper or silicone baking mat).
- Bake for 20-25 minutes, until golden.
- Remove from oven and place on a wire rack to completely cool.
- In a microwave safe bowl, melt the chocolate chips at 30 second intervals, stirring between each one, until smooth.
- Dip the bottom of each macaroon into the melted chocolate and place on parchment or wax paper. Refrigerate for about 30 minutes until the chocolate sets.
- If desired, melt white chocolate chips the same way, place in a freezer bag, snip a bottom corner and drizzle over the macaroons.
Another recipe using Honey Bunches of Oats Chocolate cereal: One Pan Black Forest Cake
