Ingredients
Scale
- 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.