Boston - April 18, 2007

Sweet Surrender

Coconut Butterscotch Macaroons

We aren’t ones to pass on dessert.

Especially the kind made from scratch using the tastiest ingredients we can get our hands on. Which is why we adore Cory Clarke’s Brookline-based Shootflying Hill Sauce Company. Her sauces turn plain old vanilla into a mind-blowing sundae and 5 percent of her net profits go to charity.

We asked her for a no-fail recipe using her new Salty Butterscotch Dessert Sauce, and she came up with these: quick, easy, knock-your-socks-off macaroons.

Coconut Butterscotch Macaroons

Makes six large macaroons

Ingredients:
7 oz. shredded coconut (unsweetened)
½ cup Shootflying Hill’s Salty Butterscotch Dessert Sauce
2 large egg whites
¼ tsp. salt

1. Preheat oven to 325°.

2. In a large bowl, combine shredded coconut and the sauce. Mix until thoroughly combined.

3. In a separate bowl, whip egg whites and salt until medium peaks form. Slowly fold the whipped egg whites into the coconut mixture.

4. Using your hands, mold the batter into loose mounds and place them on a baking sheet lined with parchment paper.

5. Bake 25-35 minutes or until the tops are golden brown. Serve warm or at room temperature.

Shootflying Hill Sauce Company’s Dessert Sauces are available at Lionette’s, 577 Tremont Street, South End (617-778-0360); online at dessertsauce.com.