Magic Bar Macaroons

You can never have too many side dish recipes, so give Magic Bar Macaroons a try. For $1.18 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 631 calories, 7g of protein, and 34g of fat each. This recipe is liked by 334 foodies and cooks. This recipe from Bakerita requires sweetened shredded coconut, walnuts, egg whites, and salt. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Magic Bar Cookies, Original Magic Bar, and Lemon Bar Magic Cake are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together the egg whites, sugar, salt, and vanilla extract until fully combined and slightly foamy. Stir the coconut into the egg mixture until combined. Add the chocolate chips, butterscotch chips, and walnuts and stir to combine. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.Heat the oven to 375F. Line 2 large baking sheets with parchment paper. Using wet hands (or a cookie scoop), roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, about 1 hour.After the macaroons have cooled completely, melt the semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes. If desired, use the excess chocolate to drizzle over the macaroons. Enjoy!

 

Step by step:

1. Whisk together the egg whites, sugar, salt, and vanilla extract until fully combined and slightly foamy. Stir the coconut into the egg mixture until combined.

2. Add the chocolate chips, butterscotch chips, and walnuts and stir to combine. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.

3. Heat the oven to 375F. Line 2 large baking sheets with parchment paper. Using wet hands (or a cookie scoop), roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.

4. Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking.

5. Let the macaroons cool completely on the baking sheets, about 1 hour.After the macaroons have cooled completely, melt the semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat the bottom, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper.

6. Let cool at room temperature until the chocolate is set, about 30 minutes. If desired, use the excess chocolate to drizzle over the macaroons. Enjoy!

Nutrition Information:

covered percent of daily need