- 2 cups shredded coconut
- 2 egg whites
- 1/2 cup maple sugar (you could substitute coconut sugar or maple syrup)
- 1 tsp. vanilla extract
-Separate egg whites from yolks. You do not want to get any yolk in your macaroons. I’ve made this mistake and my cookies tasted like sweet scrambled eggs.
-Whip egg whites into stiff peaks. Add vanilla extract and maple sugar and whip with hand mixer until glossy.
-Fold in the coconut flakes until well incorporated.
-Scoop mixture into little balls about 1 1/2 tbsp large. Place on parchment paper and bake at 350 F. for twenty minutes of until tops are golden brown.
Allow to cool for five minutes and enjoy!