I typically make Macaroons as part of my Christmas Cookie Collection, though really, they are not German per se, nor are they Christmas-y. They are delicious, of course, so I thought that I would do some experimenting on variations. I’ve already got a recipe for Chocolate hip Macaroon, so this time, I went with Coconut Butterscotch-Chip Macaroons — with teeny tiny butterscotch chips, which are a little bit hard to find. These are very sweet and rich, but definitely delicious.
Ingredients
400 grams shaved sweetened coconut, toasted
250 grams confectioners’ sugar
6 egg whites
400 grams marzipan
2 tablespoons rum
250 grams (2 cups) mini-butterscotch chips
Directions
Preheat the oven to 325F. On a cookie sheet, spread out the coconut and toast in the oven until lightly golden. Let toasted coconut cool completely.
Separate the eggs into a small bowl, discarding the yolks or save for another purpose. Using a hand mixer or Whisk until you have firm peaks, but do not over-whisk. This can be a very fine line. If your egg whites start to separate, start over as they are unrecoverable. Fold in the powdered sugar, rum and marzipan (you may have to chop the marzipan into little pieces in a food processor, if it is hard; otherwise tear into small chunks). Be gentle with the egg white mixture, so that it does not deflate too much. Add in the coconut and mini-butterscotch chips. The mixture should be very gooey.
Prepare cookie sheets with silpat or parchment paper (almost imperative in this recipe).
Using a disher, drop 2-tablespoons of the mixture approximate 2 inches apart on a cookie sheet lined with silpat or onto parchment paper. Bake 18-20 minutes or until golden brown at the edges. Let cool and set (they are pretty soft when they come out of the oven; careful not to crush them when removing them from the cookie sheet).
