Toasted Coconut Maple Macaroons

Two coconut maple macaroons stacked on a white plate with a bite taken out of one.

Toasted Coconut Maple Macaroons

Small batch toasted coconut maple macaroons with chewy centers and buttery, caramelized coconut flavor. Pure maple syrup adds rich sweetness, while partially toasted coconut brings extra depth without drying out the cookies. Makes 6 macaroons.

Prep Time25

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cookies

Calories: 99kcal

Author: Erin Cernich

Equipment

Ingredients

1 large egg white
2 tablespoons pure maple syrup
¼ teaspoon vanilla extract
⅛ teaspoon maple extract optional
1 cup, plus 3 tablespoons sweetened shredded coconut
¼ teaspoon salt

Instructions

Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Line a quarter or half size baking sheet with parchment.
Roughly chop the shredded coconut. The smaller pieces give the macaroons a little more structure and help them hold their shape.
Optional: Toast about 1/4 cup of the shredded and chopped coconut to add extra flavor to the cookies. Spread it on a small baking sheet and toast for about 10 minutes, or until lightly golden.
Fill a small saucepan with about 2 inches of water and bring it to a simmer on the stovetop. In a mixing bowl large enough to sit on top of the saucepan without touching the water, add the egg white, maple syrup, and extracts. Whisk the mixture constantly for about 3 minutes until the egg whites turn frothy and the mix is warm.
1 large egg white, 2 tablespoons pure maple syrup, 1/4 teaspoon vanilla extract, 1/8 teaspoon maple extract
Remove the bowl from the heat and add the coconut and salt. Stir until well combined, then let it sit for at least 5 minutes to give the coconut time to absorb the liquid.
1 cup, plus 3 tablespoons sweetened shredded coconut, 1/4 teaspoon salt
Use a medium cookie scoop and portion 6 cookies. Press the coconut firmly into the scoop so it is packed tightly. Place the cookies 2 inches apart on the prepared baking sheet.
Bake for 25 to 28 minutes, or until the bottom edges of the cookies are golden brown. Rotate the baking sheet about halfway through if the cookies near the back are browning faster. Cool the cookies completely on the baking sheet set on a wire cooling rack.
Cover and store the macaroons at room temperature for up to 2 days, or up to 5 days in the refrigerator.

Notes

Serving Size - This is a small batch recipe for 6 cookies that can be doubled.
Optional Chocolate Finish - Melt 1/4 cup of chocolate chips with 1/4 teaspoon of coconut oil in the microwave. Then either dunk the bottom of the cookies in the chocolate, or use a spoon to drizzle the chocolate over the tops.
Freezing - Tightly wrap the macaroons in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator, then bring to room temperature to serve.

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