White Chocolate & Candied Bacon Macaroons
Coconut macaroons (not to be confused with those snooty Frenchy macarons) are one of the easiest cookies to make. This favorite Easter dessert is often made when Spring is right around the corner. We decided to add some deliciously sweet candied bacon to the mix because bacon and coconut are a scrumptious compliment to each other. We sweetened the deal even further by dipping the macaroons in white chocolate and adding a drop of food color to give these cookies a pastel pink hue. Perfect for Easter!
Trust us when we tell you that these cookies are amazingly addictive. They didn’t last long among the Bacon Today office staff. You can easily omit the flour for a gluten-free version or omit the chocolate for a dairy-free version. This recipe was adapted from Dessertfortwo.com.
3 strips of candied bacon, chopped
1 cup sweetened coconut flakes
3 tablespoons sugar
1 tablespoon flour
pinch of salt
1 large egg white
¼ teaspoon almond extract
1 drop red food coloring
2 oz. white chocolate
1. Preheat the oven to 350° F. In a medium bowl, mix together all ingredients except for the chocolate. Using a large spoon, loosely scoop 6 cookies onto a baking sheet lined with parchment paper.
3. Transfer the baking sheet to the oven and turn it down to 325° F. Bake for 20-25 minutes and allow to cool completely.
4. Melt the white chocolate in the microwave in 15 second increments. Pour the melted chocolate into a small bowl and dip each cookie in the chocolate. Let chocolate dry before serving.