TWIX Bites Coconut Macaroons

A Vintage Zest original
Printed from
Makes 24 cookies

  • 7.0 oz. package TWIX bites
  • 14 oz. (400 g) sweetened, flaked coconut
  • 3 large egg whites
  • 1/4 tsp. table salt
  • 1/2 tsp. vanilla extract


1.  Chop each bite into 4 pieces.  I used 32 bites, which left 5 in the bag for snacking.  :)

2. Preheat oven to 325°F.

3. In a food processor, blend the coconut for a minute.

4. Add the egg whites, salt and vanilla extract.  Blend for another minute.

5. Add the TWIX and pulse in short bursts until it has been incorporated.  You might need to help the mixture a bit by scraping down the sides of the processor with a spatula.

6. With a size #40 cookie scoop (which is 1 2/3 Tablespoon or .75 oz.), scoop the cookies onto a large baking sheet lined with parchment paper.

Note 1: I packed it firmly into the ice cream scoop because I wanted a slightly more dense macaroon, which is chewier.  For a lighter, more free-form macaroon, you can pack it lightly but it will be a bit crumbly on the sheet.

Note 2: The cookies can be spaced close together since they will not spread.  Also, my recipe made exactly 24 cookies, with just enough for a baby tester cookie.  :)

7. Bake for 20 to 25 minutes, until slightly browned on top.

Note: I baked mine for 25 minutes to get a toasted outside.

8.  Cool on the tray for 10 minutes, until firm.  Remove any burned chocolate/caramel drizzles by snapping them off.  (Confession: sometimes I remove the ones that are not burned just to eat them like candy!)

And that's it!  No mixing, very little measuring, and the result is a perfect little cookie bite!

I just love these and they are perfectly sweetened little desserts.  It would nice to say that you can have just one and be satisfied, but I just know that you will be reaching for another after you finish your first macaroon!

Diane @ Vintage Zest (