Ingredients
Equipment
Method
Instructions:
- Step 1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, whisk the egg whites with a dash of salt until they become frothy. You don’t need stiff peaks; just ensure they are well mixed.
- Step 3: In another bowl, combine the coconut palm sugar, unsweetened coconut, and pure vanilla extract. Mix well to combine all the dry ingredients.
- Step 4: Gently fold the frothy egg whites into the dry mixture using a spatula. Be careful not to deflate the egg whites; you want to keep the mixture light and airy.
- Step 5: If you’re using chocolate chips, fold them into the mixture until evenly distributed.
- Step 6: Using a cookie scoop, portion out the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-20 minutes, or until the tops are golden brown.
- Step 7: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Butterscotch Macaroons with a cup of tea or coffee!
Notes
- Ensure all mixing bowls and utensils are free of grease for optimal egg white whipping.
- Fresh coconut provides the best flavor and texture.
- Don’t overmix; a gentle fold is enough when combining ingredients.
- Experiment with different types of chocolate or butterscotch chips for variety.