These Chocolate Macaroons are so simple to make with only a few ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 3 Egg Whites lightly whisked
- 1 1/4 Cup Desiccated Coconut
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoons Cocoa
Preheat the oven to 180C. Line and grease a large baking tray.
Combine the lightly whisked egg whites, maple syrup in a bowl.
Add the cocoa and desiccated coconut. Stir until the mixture is fully combined and sticky.
Take 1 tablespoon 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 super chocolatey, drizzle with melted chocolate and place on a lined tray. Allow the chocolate to set in the fridge. These macaroons will need to be stored in the fridge.