So simple to make and with only a few ingredients these Macaroons will satisfy your sweet tooth.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 2 Egg Whites lightly whisked
- 1 1/3 Cup Desiccated Coconut
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 50 grams melted homemade dairy free chocolate for making chocolate bottoms
Preheat the oven to 180C. Line and grease a large baking tray.
Combine the lightly whisked egg whites, maple syrup and coconut in a bowl. Also add the vanilla extract now if desired. Stir until the mixture is fully combined and sticky.
Take tablespoons of the mixture and using wet hands squash into a ball shape. Place the rounded mounds on the prepared tray. Leave a small gap between each macaroon. They won’t spread but you want to allow the edges to get a get crispy!
Place the tray in the oven and bake for 12 to 15 minutes, or until the macaroons have started to turn light brown on the top. Allow the macaroons to cool on the tray before serving.
Store in an air tight container for up to 5 days.
If you want to make your macaroons a bit fancier, dip the bottom of each in the melted cookie and place on a lined tray. Allow the chocolate to set in the fridge. These macaroons will need to be stored in the fridge.