Ingredients:
vanilla bean pod - 1
egg whites - 6
pure maple syrup - 1/2 cup
unsweetened shredded coconut - 3 cups
Preparation:
-Preheat oven to 350° F.
-Line two baking sheets with parchment paper.
-Cut vanilla bean lengthwise and press open. Using a sharp knife, scrape vanilla beans into a large bowl. Add maple syrup and whisk together. Stir in coconut and mix well.
-Place egg whites in a second large bowl. Use a hand mixer to beat the egg whites until stiff peaks form.
-Gently fold egg whites into coconut mixture.
-Use a small scoop or spoon to scoop small balls of batter onto the baking sheets.
NOTE: I love this cookie scoop. It makes perfect macaroons!
Cookie Dough Scoop with Push Button (Purple)
-Bake for 15-20 minutes, checking the macaroons frequently near the end of baking time to ensure the coconut doesn't burn.
-Let cool for one minute on the baking sheet and then use a spatula to transfer to a wire cooling rack until completely cooled.
-Store in an airtight container at room temperature for up to five days. Place parchment or wax paper between the layers. If storing in a resealable plastic storage bag, be sure to get as much air out as possible before sealing.
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