Magic Macaroons Recipe
Magic Macaroons Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Peanut butter, candy corn and macaroons are three of my favorite things, so I combine them all to make one magical sweet that's perfect for Halloween. —Jeanette Nelson, Bridgeport, West Virginia
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min.

Ingredients

  • 2 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2-3/4 cups sweetened shredded coconut
  • 1/3 cup candy corn, chopped
  • 1/4 cup dark chocolate chips
  • 1/4 cup peanut butter chips
  • 1/4 cup finely chopped macadamia nuts
  • 2/3 cup white baking chips, melted

Directions

Preheat oven to 300°. In a small bowl, whisk the first five ingredients until blended. In a large bowl, mix coconut, candy corn, dark chocolate chips, peanut butter chips and nuts; stir in egg white mixture.
Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 20-22 minutes or until light brown. Remove from pans to wire racks to cool completely.
Drizzle cookies with melted baking chips; let stand until set. Store in an airtight container. Yield: 2 dozen.
Originally published as Magic Macaroons in Halloween Bookazine 2015 2015, p112

  • 2 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2-3/4 cups sweetened shredded coconut
  • 1/3 cup candy corn, chopped
  • 1/4 cup dark chocolate chips
  • 1/4 cup peanut butter chips
  • 1/4 cup finely chopped macadamia nuts
  • 2/3 cup white baking chips, melted
  1. Preheat oven to 300°. In a small bowl, whisk the first five ingredients until blended. In a large bowl, mix coconut, candy corn, dark chocolate chips, peanut butter chips and nuts; stir in egg white mixture.
  2. Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 20-22 minutes or until light brown. Remove from pans to wire racks to cool completely.
  3. Drizzle cookies with melted baking chips; let stand until set. Store in an airtight container. Yield: 2 dozen.
Originally published as Magic Macaroons in Halloween Bookazine 2015 2015, p112

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