Toasted Coconut Maple Macaroons

Toasted Coconut Maple Macaroons

Toasted Coconut Maple Macaroons are warm, toasty, and one of the easiest cookies you can make! The shredded coconut is toasted before the cookies are baked to add extra flavor and crunch to the final cookie. And pure maple syrup gives the cookies a rich and buttery flavor.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 81kcal

Author: Erin Cernich

Equipment

Baking Sheet Lined with Parchment Paper

Ingredients

1 ¼ cup sweetened or unsweetened shredded coconut, toasted
¼ teaspoon salt
2 tablespoons pure maple syrup
1 large egg white, room temperature
¼ teaspoon vanilla extract
¼ teaspoon almond extract

Instructions

Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
Evenly spread the shredded coconut on the prepare baking sheet. Sprinkle the salt over the coconut. Toast the coconut for about 5 to 7 minutes while the oven is pre-heating. Be careful not to burn - coconut toasts quickly. When done, set the baking sheet on a wire cooling rack and let the coconut cool.
In a small mixing bowl, add the egg white, maple syrup, vanilla and almond extract. Whisk until the egg white just starts to get foamy.
Add the cooled toasted coconut to the egg mixture. Mix thoroughly with a fork. Then, with a 2 tablespoon cookie scoop - evenly scoop out 6 cookies: Scoop, and firmly pack the cookie mix into a ball, and place on the baking sheet.
Bake for 15 minutes, or until the edges of the cookies are golden brown. Cool on the baking sheet set on wire rack for about 5 minutes. Then transfer the cookies to the cooling rack to cool completely.

Nutrition