Coconut Macaroons

Prep Time: 15

Cook Time: 30

Servings: 15

::: Ingredients

3 cups unsweetened shredded coconut

3 egg whites, room temperature

¼ cup pure maple syrup or raw honey

1 teaspoon vanilla extract

¼ teaspoon sea salt

Optional: ½ teaspoon cinnamon or cardamom for warmth

::: Instructions

• Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk the egg whites lightly until frothy but not stiff.

• Stir in maple syrup, vanilla extract, sea salt, and any optional spices.

• Fold in the shredded coconut until evenly coated and slightly sticky.

• Using a tablespoon or small scoop, form loose mounds and place them on the baking sheet, spacing slightly apart.

• Bake for 18–22 minutes, until the tops are lightly golden and the edges just begin to crisp.

• Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a rack.
  

::: Notes & Variations

n/a