Are you a lover of coconut? If you are, you probably have sunken your teeth into a deliciously sweet and chewy coconut macaroon at one time or another. Well this is a recipe that should get all of you coconut lovers excited!
So in an attempt at making a macaroon with a non-traditional flavor, I have added pure vanilla extract instead of almond. These cookies are sweet and chewy and dipped in butterscotch candy. Yes, they are as good as they look!
I really love the simplicity of this recipe, no long drawn-out process, just mix and bake, then dip in melted butterscotch candy. I am sure you will love them!
Ingredients:
- 4 cups of sweetened, flaked coconut
- ½ cup of flour
- ¼ teaspoon salt
- ⅔ cup sugar
- 4 egg whites
- ½ teaspoon vanilla extract
- 1 package butterscotch chips
Directions:
- preheat oven to 325 ℉
- mix together coconut, flour, sugar and salt in a large mixing bowl
- lightly beat egg whites in a small bowl with vanilla
- add the egg white mixture into the coconut mixture
- on a greased and floured cookie sheet, or parchment paper lined, place dropfulls of cookie dough about 2 inches apart
- when oven is ready, bake cookies for 20-23 minutes, or until the edges begin to brown slightly
- allow cookies to cool completely before dipping into the butterscotch
The Butterscotch Dip:
- in a small microwavable dish, add about ½ cup of butterscotch chips and microwave for about 30 seconds or until melted and smooth
*for really easy dipping and a smooth candy coating, add 1 teaspoon of paramount crystals to each half cup of butterscotch and stir until smooth. (this also helps prevent the candy from hardening too quickly
- dip each cookie into the candy and place on a cookie sheet covered with parchment or wax paper
*melt additional candy butterscotch as needed, smaller batches will prevent melting more than necessary
- drizzle some additional candy over the top of each cookie
