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.
- 1 1 1 Vanilla Bean Pod
- 1/2 cup 1/2 cup 1/2 cup Pure Maple Syrup
- 3 cup 3 cup 3 cup shredded Coconut
- 6 6 6 Egg Whites
- 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.
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