Most people have probably tried chocolate macaroons (chocolate frogs, haystacks, whatever your people may call them), but have you tried butterscotch macaroons?
As I mentioned in my first post of this year’s countdown, I am keeping all of these recipes eggless. Well I didn’t realize until after I made these that the butterscotch chips that I used, while egg-free, have a *may contain peanut* warning listed in the ingredients. I will have to try to find another brand to use next time. Please take note if you plan to make this recipe, but are also avoiding contact with peanuts. My apologies for this oversight.
Another note about this recipe – resist the temptation to make these larger than a tablespoon. If they are made too large, they may not quite set enough to be able to pick them. Eating them with a spoon would just be tragic, wouldn’t it?
[Recipe] Butterscotch Macaroons
Ingredients
- 1 1/2 cups white sugar
- 1/2 cup butter
- 2/3 cup milk
- 1 cup butterscotch chips
- 3 1/2 cups quick oats
- 1/2 shredded coconut
Instructions
- Combine sugar, butter, and milk in a saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat.
- Add butterscotch chips. Stir until the mixture is smooth.
- Stir in oats and coconut. Mix thoroughly. Cool 10 minutes.
- Drop by tablespoon on parchment (or waxed) paper. Chill until firm.
Original recipe from Peter Gordon Memorial United Church, Morell, PEI
Makes about 3 dozen
1 1/2 cups white sugar
1/2 cup butter
2/3 cup milk
1 cup butterscotch chips
3 1/2 cups quick oats
1/2 coconut
Combine sugar, butter, and milk in a saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat.
Add butterscotch chips. Stir until the mixture is smooth.
Stir in oats and coconut. Mix thoroughly. Cool 10 minutes.
Drop by tablespoon on parchment (or waxed) paper. Chill until firm.
