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Mini Macaroons made from shredded coconut, egg whites, maple syrup, and extracts, Free of refined sugar and loaded with so much flavor!
Preheat oven to 350F. Line a baking sheet with a Silpat OR with parchment paper.
Whisk egg whites, maple syrup, extracts, and salt together until foamy. Add in shredded coconut and stir with a spatula or wooden spoon until well combined.
Pack the coconut mixture into a 1-Tablespoon sized cookie scoop. You have to really pack it in or the macaroons will not hold their shape.
Gently scrape a butter knife or spatula across the bottom to ensure that the bottom is flat and release balls onto a baking sheet.
Bake for 18 to 20 minutes or until you have crispy, golden brown edges and tops.
Remove from oven and allow to cool for at least one hour (on the baking sheet) before removing carefully.
Once the macaroons have cooled completely, you can dip or drizzle them with chocolate.
Melt chocolate and coconut oil in the microwave for 1 to 2 minutes (or on the stovetop over a double boiler). Once melted, dip the cooled macaroons so that the bottoms are covered with chocolate and just a little bit up the sides. Transfer back to the lined cookie sheet.
To Drizzle: Use a small spoon to drizzle the melted chocolate over the macaroons. Only put a small amount of melted chocolate on the spoon at a time or the drizzle will be more like a "pour" and you won't get those nice thin lines.
Place the chocolate-dipped or drizzled macaroons into the freezer for 10 to 15 minutes for the chocolate to set and remove.
Serve and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.