Paleo Maple Coconut Macaroons
These chewy bites of heaven are glued together by sweet, sticky maple syrup. This formidable combo of maple and coconut will have you grabbing for a 2nd, or even a 3rd helping because it's just that good!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 macaroons
- 4 egg whites
- 3 cups unsweetened shredded coconut
- ⅔ cup pure maple syrup
- Pinch of sea salt
- 2 tablespoons coconut flour
- 1 teaspoon pure vanilla extract
- 1 bar Evolved Signature Dark Chocolate melted
Preheat the oven to 350℉.
Use a silicone baking liner or spray 2 baking sheets with non-stick spray. Set aside.
In a medium bowl, mix the coconut flour, unsweetened shredded coconut, and maple syrup.
With a hand blender, beat the egg whites, vanilla and sea salt for about 5 minutes, or until stiff peaks form.
Next, gently fold the egg white mixture into the coconut flour mixture but do not overmix. Otherwise, it may get liquidy.
With a cookie scoop, drop batter onto prepared cookie sheets.
Bake at 350℉ for 15-20 minutes or until the tops of macaroons are light brown.
Let macaroons cool for 5 minutes before transferring to a cooling rack.
Drizzle with melted Evolved Signature Dark chocolate. Enjoy!
Macaroons are best enjoyed at room temperature.
Difficulty Level: Medium