These Magic Bar Macaroons have all of the flavors of one of my favorite cookie bars, Magic Bars, in macaroon form! Chocolate chips, butterscotch, and walnuts make these naturally gluten-free cookies even more delicious.
Every year since I can remember, my mom and I would make batch after batch of Magic Cookie Bars in the weeks leading up to Christmas. A bunch would be given away in cookie tins to teachers, friends, and family, while another oversized stash would get put into the garage freezer to be saved for Christmas day.
The batch that got put in the freezer never lasted all the way until Christmas due to us all sneaking out to have a Magic Cookie Bar (or three) anytime we could sneak into garage to snag them. Magic Cookie Bars are just too darn addicting – if you’ve had them, you know what I mean.
If you haven’t, let me enlighten you. A graham cracker crust is topped with sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and walnuts. It gets all gooey and the sweetened condensed milk caramelizes everything. You may know them as Seven Layer Bars!
I surprisingly don’t have the recipe for magic cookie bars, but the recipe is all over the Internet. My mom and I make the classic Eagle Brand recipe, but we swap 1 cup butterscotch chips for 1 cup of the chocolate chips. So good!
Because I know I love all of the flavors in a magic cookie bar so much, I figured those flavors would be amazing applied to a different dessert. These Magic Bar Macaroons prove my case – they have all the flavor I love about magic cookie bars, combined with the sweet and chewy coconut macaroon. The recipe is very straightforward and the macaroons come together quickly in just one bowl.
The recipe does call for a chilling time of 30 minutes. I recommend chilling the batter because it makes it easier to roll the macaroons into balls without making a sticky mess, but you can skip this step if you’re using a cookie scoop or short on time.
To add a little extra chocolate and glamour to my magic bar macaroons, I dipped the bottoms of the cookies in chocolate and added a chocolate drizzle over the top. You can do either the dip or the drizzle if you don’t want to go to the trouble of both and still get that extra chocolatey goodness.
These are quick, easy, and absolutely delicious. Give some out to friends and family this holiday season, but be sure to save a few for yourself! :) Enjoy.
Remember to #bakerita if you try the recipe!
- 2½ cups (10 oz) sweetened shredded coconut
- 3 large egg whites
- ¼ cup (3.5 oz) sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup mini chocolate chips
- ¼ cup butterscotch chips
- ¼ cup walnuts, chopped
- 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 375°F. 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!