These coconut macaroons require 37 ingredients and corn syrup.
April Fools! Hahaha! I probably didn’t get you, did I?
This April Fools’ day, I filled a Juice Squeeze (fizzy fruit juice) bottle with Sriracha, cherry juice concentrate, water, and raspberry jam, which made it look exactly like the pomegranate drink it was supposed to be. I left it in the fridge, just waiting for my brother to try it… Right after he woke up, he saw it in the fridge, opened it and took a huge gulp, and yelled, “Ewww! This is disgusting!! Who did this?”
Ha.
And now, back to the macaroons. They really only require four ingredients: egg whites, shredded coconut, maple syrup, and vanilla. Perfect for a quick Easter treat!
When you pop a little macaroon into your mouth, the lovely coconut flavor will erupt, as your teeth break into the crispy outside shell. Then, as you devour the soft, moist inside, you get to enjoy the wonderful maple-vanilla sensation!
I swear, that is not an April Fools’ Day joke.
Coconut Macaroons
- Yield: 17 1x
Ingredients
- 5 egg whites
- 2 ⅔ cup unsweetened shredded coconut
- ½ cup pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350° and line a cookie sheet with parchment paper.
- In a stand mixer, beat the egg whites until white, fluffy, and a stiff peak forms.
- Stir in the coconut, maple syrup, and vanilla.
- To make the macaroon shape, use a cookie scoop and tightly pack the mixture into it, then drop the cookies onto the lined baking sheet. In order for them to hold together, you must tightly pack it. If the cookies start to slightly fall before they get into the oven, you can mold the edges of each one with your hands, before they get baked.
- Bake the macaroons on the middle rack of the oven for about 26 minutes. Then, let them cool on a wire cooling rack for at least ten minutes, to set.
- Store the macaroons in a container in the freezer, then remove at least 30 minutes before serving.
