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–+ servings
jumble of chocolate macaroons and Hershey's kisses
Print Recipe
4 from 1 vote

Kiss my Cookie Bark {Coconut Edition}

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 782kcal
Author: Dorothy Kern
Cost: $5

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.

Nutrition

Calories: 782kcal | Carbohydrates: 105g | Protein: 11g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 175mg | Potassium: 137mg | Fiber: 6g | Sugar: 80g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg