Magic Coconut Macaroons
My favorite holiday magazines are always from Martha Stewart, they’re like pinterest, I feel super creative and crafty after looking through but in actuality I haven’t done anything. I’m still not sure how “normal” people have time for half the stuff in her latest issue (graphic designed garland stars up the side of your house anyone?!) but I’m working on my cookie list for gift boxes now and I like to start with her recipes for inspiration because I trust her (or her editors).
I’ve been making these macaroons for my gift boxes for years now. I like the traditional moist coconut mounds with a bite of dark chocolate here and there but sometimes I really need to satisfy my sweet tooth. Hopefully you’ve had (or heard of) 7 layer magic bars (or monster cookies). I mean you gotta love any treat that you just layer and bake and comes out that good! I wanted to re-create that flavor in these easy to eat cookies without complicating the recipe since macaroons are so quick to throw together. So I just added butterscotch chips and pecans to the dark chocolate already in the recipe and they came out fantastic! All it’s really missing is the graham cracker crust (I almost sprinkled them but I was eating them quicker than I could take pictures!) but even without that these are everything a coconut macaroon/magic bar could deliver; sweet, addictive and satisfying.
Adapted from Martha Stewart Holiday Magazine
Yields approximately 2 dozen cookies
2 large egg whites
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
2 3/4 cups shredded sweetened coconut
1/4 cup chocolate chips
1/4 cup butterscotch chips
1/4 cup chopped pecans
For traditional coconut macaroons substitute the chocolate chips, butterscotch chips, and pecans for 1/2 cup bittersweet chocolate chunks and add in another 1/4 cup shredded coconut.
1. Preheat oven to 300 degrees (F). Line a baking sheet with parchment paper and set aside.
2. Whisk egg whites and salt in a medium mixing bowl until foamy. Gradually whisk in the sugar and continue whisking until the mixture is shiny and thick. Whisk in the vanilla. Fold in the coconut, chocolate chips, butterscotch chips, and pecans.
3. Using a small cookie scoop or tablespoon, portion out the batter onto the baking sheet 1 inch apart from each other. Bake for 18-22 minutes, rotating halfway through, until the cookies are golden brown on the bottom. Remove from oven and transfer cookies to a cooling rack to cool completely.