Coconut Macaroons
Coconut macaroons bring a taste of the tropics to your dessert plate. With the addition of fresh vanilla bean to this recipe, you will enjoy a hint of vanilla in every bite of coconut.
20 minutes
15 minutes to 20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 126 |
| Fat: | 7 g |
| Carbohydrates: | 18 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1 1 1 Vanilla Bean Pod
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 3 cup 3 cup 3 cup Coconut, shredded
- 6 6 6 Egg Whites
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 325°F.
- Slice open vanilla bean pod from end to end.
- Pressing the bean pod flat against a cutting board, splayed open, run a knife from end to end, scraping out the vanilla beans.
- Place egg whites in a kitchen mixer and beat until stiff peaks form.
- Fold in the maple syrup, shredded coconut, and vanilla beans.
- Form into 1-inch balls, and place on a parchment-lined baking sheet.
- Bake for 15–20 minutes, or until the edges get crispy and golden.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
This recipe is delicious and easy.
I made my macaroons about 1 to 1-1/4 inch, and it made a LOT more than12! More like 36!
These kept for 2 or 3 days on an uncovered dinner plate. We covered some of them and they got soggy.
I will make these again. Next time I’ll try vanilla extract instead of the vanilla bean.
Made this for Easter. My oldest dd LOVED them. She even wanted the recipe to share with her friends. I did drizzle some melted bittersweet choc chips mixed with coconut milk on the top. Will definitely make again.
I made these today and something went terribly wrong. It could be that I used organic coconut flakes, not shredded and not sweetened and I used organic vanilla instead of vanilla bean pod, I’m not really sure which one was the problem or both. They were very flat and did not hold together well. They did tasted like coconut custard, not a bad thing, they just didn’t look like a cookie. Any advice would be appreciated and I’m willing to give it another try! Thanks!
These are absolutely delicious – and very easy to make. Dipped the buttom of mine in dark chocolate 77% – which goes really well with the maple/coconut sweetness!
Tasty desserts/cookies with only 4 ingreedients will always become a stable in my kitchen 🙂