**This conversation is brought to you by Honey Bunches of Oats Chocolate. All opinions are my own.**
Sometimes you find out about a new product hitting shelves and you just think, ‘Yes, that sounds good. I’ll have to try it out.’ But when a new variety of a family favorite hits the shelves, it is ‘Get in the car, we have to go to the store RIGHT NOW!’ This was my reaction when I was told that Honey Bunches of Oats now has a CHOCOLATE variety! Yes, I know… we all need a moment to let it sink in that one of our favorite cereals has now come out on one of our favorite flavors. We can have chocolate for breakfast, y’all! And we can do it guilt free too because it is gluten-free also! To celebrate this new Honey Bunches of Oats that I know we all want to try, I made some Chocolate-Coconut Macaroon Cookies that is also on the Post Foods site!
Now listen… breakfast is one of those meals that I know I must have but I am the most inconsistent with. Having a cereal I actually crave will only make me more consistent which can only help me have a better morning. This delicious, chocolaty cereal is a little sweet, a lot crunchy and a ton of fun. The milk turns chocolate as you eat, after all. What is not fun about that? This is a cereal you can eat anytime, though. Can you say midnight snack? For those looking for a chocolate fix, Honey Bunches of Oats Chocolate delivers the perfect combination of crispy flakes, crunchy bunches and the yumminess of real cocoa. Whether poured into a bowl with milk, eaten straight out of the box or used in a delicious recipe, this decadent treat is perfect for whenever a sweet craving strikes.
I love it. I also love these Chocolate-Coconut Macaroon Cookies that are so simple to make and even easier to eat!
- 3 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- 3 cups sweetened shredded coconut
- 1 cup Honey Bunches of Oats Chocolate cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
- Heat oven to 350 F. Line baking sheets with parchment paper; set aside.
- In a large bowl, whisk together egg whites, sugar and salt until very frothy. Fold in coconut and cereal until moistened.
- Drop mixture into 2 inch rounds on prepared baking sheets. Bake until lightly golden, about 25 minutes. Transfer to wire rack to cool completely.
- Using a microwave safe bowl, melt chocolate chips in microwave in 30-second intervals until smooth.
- Dip bottom part of macaroons into melted chocolate and place on parchment paper. Cool in refrigerator for 30 minutes or until set.
A few tips on making these cookies.
– Use Parchment paper as suggested. The Silpat mats are great, but these do sort of stick to it and makes it more complicated to get them off.
– When folding the ingredients in, be gentle. Even though the egg mixture is just frothy and not peaked as a meringue cookie would be, you can still deflate them and make these cookies flat.
– I know the recipe calls to melt chocolate chips. But I used Almond Bark instead. Any time I melt chocolate chips, I overheat and get a hard ball. Almond Bark almost always melts perfectly every time.
Make these cookies for any occasion and watch your family and friends eat them up in an instant! With the crunchy, sweet flavor of Honey Bunches of Oats in them, you can not go wrong!
Check out these other awesome recipes on the Post Foods website! Which one would you make?