Coconut Macaroon Topped with Lavender Spiced Bar

February 24, 2023

• 12 ounce unsweetened shredded coconut
• 7 ounces sweetened condensed milk
• 1/4 teaspoon vanilla
• pinch of salt
• 3 egg whites
• (1) 2.5 ounce Intrigue PNW Spiced Bar- Lavender, Coffee, Long Pepper
• 1 teaspoon Coconut Oil

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, add coconut, condensed milk, vanilla and salt. Mix together until thoroughly combined.
3. In a medium bowl, add egg whites and beat with a mixer until stiff peaks form.
4. Gently, fold egg whites into the coconut mixture. Do not over mix.
5. Using an ice cream scoop, scoop mounds of coconut onto a baking sheet.
6. Bake for ten minutes and the edges are a golden brown.
7. Cool on a baking rack.
8. Once cookies have cooled, make chocolate topping.
9. Chop chocolate bar into small pieces, then add to a small bowl.
10. Add coconut oil and melt in the microwave in 20 second intervals. Careful not to burn.
11. Using a small spoon, add chocolate to the top of each cookie.
12. Place in the fridge until the chocolate has set.
13. Store in an airtight container for up to 4 days.

• Top with toasted nuts for added crunch.
• Add a little cocoa powder to batter for a more chocolatey flavor.

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