Last week when Margaret and I got together to collaborate on more Harry Potter recipes, we had some issues with our initial recipe ideas. Plus there was a torrential downpour most of the day, so we struggled to get good lighting for our photos. Maybe we would’ve had better luck with a sip of Felix Felicis. 😉
At one point, we were outside desperately photographing our creations while it started to sprinkle! It was kind of funny. Also we didn’t plan this at the time, but how appropriate is it that the two books we used as props were Sorcerer’s Stone and Deathly Hallows, the first and last book of the series? We grew up with Harry Potter until the very end, so this was fitting. My books got a little wet, but at the end of the day, all was well.
Even though we had some failed experiments in the kitchen and lighting challenges, Maggie and I had a wonderfully cozy time cooking and watching Harry Potter! In spite of the challenges, we ended up with a delicious recipe to share with you, and a behind the scenes post with photography tips on Maggie’s site. These adorable macaroons come together quickly and they would make a fun treat for any Halloween gathering.
Rich, buttery, sweet and comforting–these macaroons are the HP trio’s favorite drink in cookie form. Butterbeer itself is a somewhere in between cream soda and a “less sickly butterscotch,” according to J.K. Rowling. If you want to try making butterbeer, check out this recipe by the Vegan Zombie on YouTube!
Harry Potter Butterbeer Macaroons
makes ten 1″ macaroons (or more if you make them smaller)
- 2 cups shredded coconut (unsweetened)
- 1 cup oat flour*
- 3 – 4 tablespoons liquid sweetener (maple syrup, agave, coconut nectar, etc.)
- 1 teaspoon vanilla
- 1 1/2 tablespoons coconut oil
- butterscotch chips (we used the King David brand)
- peanut butter (optional)
- toasted pecans and pumpkin spice, for garnishing (optional)
*make sure your oats are already ground into flour before you measure out a cup
Combine all ingredients (except butterscotch chips and peanut butter) in a food processor and pulse until well incorporated. Feel free to experiment–we think adding some maple or butterscotch extract would be great additions!
Scoop out one inch balls (we used a cookie scoop) on a plate or tray lined with wax paper.
Let the macaroons set in the fridge (or the freezer) for about half an hour (or longer).
Once the macaroons are set, take them out and drizzle with melted butterscotch chips and peanut butter, if using.
Sprinkle the macaroons with pecans and pumpkin spice, if using. Serve immediately or put them back in the fridge for a few minutes if you want to enjoy them cold. Happy Halloween!
I hope you enjoyed this Harry Potter collab as much as we did! We had a field day with it, and we can’t wait to do more fun collabs in the future. Don’t forget to check out Margaret’s site for the behind the scenes of the recipe shoot and some food photography tips! Isn’t Margaret’s magical .gif totally awesome?!
What do you think we should collab on next? I’d love to hear your thoughts; please leave a comment below! 🙂