Chocolate Coconut Macaroon Ghost Cookies

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As the holiday season gears up I’m always looking for cute holiday treats that are quick and easy.  These Chocolate Coconut Macaroon Ghost Cookies are so easy to make and perfect for a Halloween Party or just a surprise treat for your own little ghosts or goblins.

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Chocolate Coconut Macaroons Ghost Cookies

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Meredith @ Homegrown Friends

Serves: 12 cookies

Ingredients

• 1 14 oz. package BAKER'S Flake Coconut
• ⅔ cup sugar
• 6 tablespoons flour
• ¼ teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract
• BAKER'S White Chocolate
• BAKER'S Semi-Sweet Chocolate

Instructions

1. Combine the coconut flakes, sugar, flour, salt, egg whites and almond extract. Stir until combined.
2. Cover a baking sheet with parchment paper.
3. Scoop mounds of the macaroon mixture onto the baking tray and shape like a ghost.
4. Bake at 325 degrees F for 20 minutes or until edges are golden brown.
5. Cool completely on wire racks.
6. Next melt white chocolate according to directions on box.
7. Dip the tops of the macaroon ghosts in white chocolate.
8. Let harden completely.
9. Once the chocolate is hard, melt the semi-sweet chocolate.
10. Using a small paint brush, paint on 2 eyes and a oval mouth.
11. Let harden completely.
12. Enjoy!

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 INGREDIENTS FOR CHOCOLATE COCONUT MACAROON GHOST COOKIES

1 14 oz. package BAKER’S Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
BAKER’S White Chocolate, melted
BAKER’S Semi-Sweet Chocolate, melted

baking sheet
parchment paper
wire cooking wrap
bowl
spoon
paint brush

There is nothing worse than coming back from the grocery store all ready to bake and realizing you forgot an essential ingredient.  That’s why I love the Bake Center at Walmart.  All the ingredients you will need for your holiday baking are in one central location.  So easy and quick!

HOW TO MAKE THE CHOCOLATE COCONUT MACAROON GHOST COOKIES

Combine the coconut flakes, sugar, flour, salt, egg whites and almond extract. Stir until combined. Cover a baking sheet with parchment paper. Scoop mounds of the macaroon mixture onto the baking tray and shape like a ghost.

Bake at 325 degrees F for 20 minutes or until edges are golden brown. Cool completely on wire racks.

Next melt white chocolate according to the directions on the box.

Dip the tops of the macaroon ghosts in white chocolate.  I left half of mine without the white chocolate because some of my own little ghosts are not white chocolate fans.  I adore the white chocolate version! Let harden completely.

Once the chocolate is hard, melt the semi-sweet chocolate. Using a small paint brush, paint on 2 eyes and a oval mouth. Let harden completely.  Time to eat!

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