Maple Coconut Macaroons
I’ve always been a big fan of coconut. And in my early days of adopting a paleo diet, I ate my fair share of macaroons as long as they weren’t made with corn syrup anyway. Recently, I noticed that the store bought versions were extremely sweet and I needed an alternative, which is how these were born. The result were these amazingly light macaroons with just the right amount of sweetness to them. They are even good without the chocolate covered half.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 12
Ingredients
- 2.67 cup2.67 cup2.67 cup shredded Coconut, unsweetened
- 2/3 cup2/3 cup2/3 cup Pure Maple Syrup
- .25 cup.25 cup.25 cup Coconut Flour
- .25 tsp.25 tsp.25 tsp Salt
- 444 Egg Whites, gently whisked
- 1 tsp1 tsp1 tsp Vanilla Extract
- 10 oz10 oz10 oz Chocolate Chips - Enjoy Life, 1 bag
For Black and White Macaroons
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350° F and line baking sheet with parchment.
- In a large bowl, mix together coconut, maple syrup, coconut flour and salt until combined.
- Gently fold in egg whites and vanilla, continue mixing until the mixture is fully combined.
- Drop rounds of the batter onto the baking sheet. Bake at 350° F for 15-18 minutes (depending on size) until tops of the macaroons are lightly browned.
- Allow macaroons to cool on the pan for 2-3 minutes before moving them to a cooling rack.
- Once cooled, keep refrigerated in an airtight container. Macaroons are best enjoyed at room temperature.
- Black & White Macaroons: Line a pan with parchment. Can even be the same pan on which you baked the macaroons.
- Using a double boiler (or a makeshift one using a heatproof bowl over a pot of boiling water), bring water to a rolling boil.
- Empty back of chocolate chips into the top of double boiler and begin to temper, stirring frequently.
- Once all the chips are melted, spoon the chocolate into a bowl for dipping.
- Using clean fingers, gently dip half of the top of the macaroon into the chocolate. Place immediately on the parchment.
- Repeat until all are dipped and on the parchment. Place the pan into the freezer for at least 10 minutes to allow chocolate to set. To check if they are ready, look at the chocolate; if it’s still shiny, they need more time in the cold (the chocolate should have a matte look to it).
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About This Recipe
Show nutritional information
Cookies Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 310 |
| Fat: | 19 g |
| Carbohydrates: | 29 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 101 mg |
| Fiber: | 2 g |
| Sugars: | 23 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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