Chocolate Chip Toffee Macaroon Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 14-ounce bag sweetened flaked coconut
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup chopped toasted pecans
  • ⅔ cup toffee bits (the 2nd time I made them, I used milk chocolate toffee bits)
  • 1 14-ounce can organic sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2. Dump all ingredients in a large mixing bowl and stir until well-combined.
  3. Using a medium cookie scoop, portion out macaroons on prepared baking sheets, spacing 2 inches apart.
  4. Bake on the middle rack for 12-15 minutes, or until lightly browned on the edges.
  5. Let rest on cookie sheet for 3 minutes before removing to a wire rack to cool completely.
  6. Store in an air-tight container at room temperature for up to 5 days.
Recipe by poet in the pantry at http://poetinthepantry.com/2012/12/12/the-great-food-blogger-cookie-swap-chocolate-chip-toffee-macaroon-cookies/