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.

Magic Bar Macaroons

Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Rachel Conners


  • cups (10 oz) sweetened shredded coconut
  • 3 large egg whites
  • ¼ cup (3.5 oz) sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • cup mini chocolate chips
  • ¼ cup butterscotch chips
  • ¼ cup walnuts chopped


  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. 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.
  2. 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.
  3. 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.
  4. 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!