Ingredients

The following ingredients have 30 Servings
  • 2 large egg whites
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon sea salt
  • 2 cups Bob's Red Mill Unsweetened Shredded Coconut
  • 2 ounces chocolate
  • 1 teaspoon virgin coconut oil

Instruction

  • Preheat oven to 350F. Line a baking sheet with a Silpat OR with parchment paper.
  • Whisk egg whites, maple syrup, extracts, and salt together until foamy. Add in shredded coconut and stir with a spatula or wooden spoon until well combined.
  • Pack the coconut mixture into a 1-Tablespoon sized cookie scoop. You have to really pack it in or the macaroons will not hold their shape.Gently scrape a butter knife or spatula across the bottom to ensure that the bottom is flat and release balls onto a baking sheet.
  • Bake for 18 to 20 minutes or until you have crispy, golden brown edges and tops.
  • Remove from oven and allow to cool for at least one hour (on the baking sheet) before removing carefully.