- 5 mins
- 20 mins
Ingredients
- 2 large egg whites
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon sea salt
- 2 cups unsweetened, shredded coconut
Preparation
Step 1
Preheat oven to 350
Line baking sheet with parchment paper or use Silpat
Whisk egg whites, maple syrup, extracts and salt together until foamy
Pour in coconut and stir until well combined
Use a spatula to pack coconut mixture into a 1 TBSP cookie scoop. Scrape the spatula across the bottom to ensure that the bottom is flat and release balls ont banking sheet. You should have 30 - 32
macaroons. These can fall apart a bit as you are scooping. Use your fingers to push them back together as tight as possible.
Bake for 12 to 15 minutes or until you have crispy, golden brown edges and tops. I cooked mine for 15 minutes. Dont pull them out too soon - you want those golden brown edges and bottoms!!
Remove from oven and allow to cool for at least one hour before removing carefully with a thin spatula.
Enjoy!!