Maple Coconut Macaroons
Believe it or not, I used to despise coconut... but for several years now I've been absolutely lovin' on anything coconut in any form: shredded coconut, coconut milk, coconut butter, coconut yogurt, coconut chips and coconut flour. It's all delicious and versatile as a dairy-free replacement or as an allergen-friendly option.
Ingredients
- 1 1/2 cups unsweetened shredded coconut (mine was extra fine shredded, next time I'd like to use regular shredded so they aren't as dense )
- 4 Tbsp maple syrup (agave or honey can be subbed)
- 2 Tbsp almond flour (for nut-free or use 2 tsp coconut flour)
- 1/8 tsp sea salt
- 2 egg whites, whisked well
- 1/2 tsp pure vanilla extract
- 1/4 tsp maple extract (if you really want the maple to shine through)
Instructions
- Preheat over to 325 F. Line a baking sheet with parchment and set aside.
- In a medium sized mixing bowl, stir together coconut, maple syrup, almond flour and salt until combined.
- Add the egg whites and vanilla and maple extract (if using) and whisk until well incorporated.
- Drop mixture by rounded tablespoons (I packed a tablespoon to help it stick together) onto your prepared baking sheet. Bake for 16-17 minutes or until lightly golden brown depending on your oven. I left them baking just until the tips browned because I was afraid of overbaking.
- Transfer still on the parchment to a wire rack and let cool completely.Makes roughly 15-18 cookies