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jumble of chocolate macaroons and Hershey's kisses
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Kiss my Cookie Bark {Coconut Edition}

Author Dorothy Kern

Ingredients

For the Macaroons:

  • 1 1/3 cups sweetened coconut
  • 2 tablespoons + 2 teaspoons sugar
  • 1 ½ tablespoons flour
  • Pinch salt
  • ¼ teaspoon almond extract
  • 1 egg white

For the Bark:

  • 12 macaroon cookies (1” size) either store-bought or from scratch (see below for recipe)
  • 30 Hershey’s Coconut Creme Kisses (or, if you can’t find those, try the almond ones)
  • 3 cups Milk Chocolate Chips
  • ¼ - ½ cup sliced almonds , toasted (place in a 350° oven on a baking sheet for just a few minutes)

Instructions

Make the macaroons (if you're not using store-bought):

  • Preheat oven to 350°. Grease and flour a cookie sheet, or use a Silpat.
  • Stir together coconut, sugar, flour, and salt in a medium bowl. Add almond extract and egg white and stir until well blended. Drop 1” balls onto your prepared cookie sheet.
  • Bake about 15 minutes until edges of cookies are golden brown. Remove from cookie sheet to wire rack to cool.

Make the Bark:

  • Chop up your macaroons and Kisses. Line a cookie sheet with waxed paper.
  • Melt chocolate chips in a medium, microwave safe bowl about 2 minutes, stirring every 30 seconds.
  • Spread 2/3 of the melted chocolate on the prepared cookie sheet. Sprinkle chopped cookies, Kisses, and almonds on top. Drizzle with remaining chocolate. Chill until hardened. Break into pieces before serving.