Coconut Macaroons have to be my favourite coffee shop treat, especially when they are half dipped in chocolate. Yes, that’s right, I prefer them even to cake pops. When I came across this recipe that uses only 3 ingredients I had to give it a try. I wanted to make these more natural so I used maple syrup instead of white sugar or powdered sugar. This recipe was modified from a recipe found on giverecipe.com
INGREDIENTS
- 3 large egg whites
- 2/3 cup maple syrup
- 2 1/2 cups unsweetened shredded coconut (200g)
INSTRUCTIONS
- Preheat oven to 325F.
- Separate egg whites from yolks. Discard yolks.
- Mix egg whites in large bowl using electric mixer or whisk until foamy and can form stiff peaks.
- Gently fold in the shredded coconut.
- Add maple syrup and stir till combined.
- Let mixture soak while you line a baking sheet with parchment paper.
- Using a ice-cream scoop or your washed hands, place balls of mixture, evenly spaced, onto baking sheet.
- Bake for 20 minutes on the middle oven rack.
- Then bake for 2-3 min more on the top oven rack until tops are golden.
- Remove from oven and let cool.
Tips: You can dip the bottoms of these in melted chocolate after they are cooled for a more decadent dessert.









Making these tomorrow!