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- 1/2 cup egg whites
- 1/2 cup sugar
- 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- 1 tablespoon honey
- 2 1/2 cups unsweetened coconut flakes
- 2 1/2 oz all-purpose flour
- 1/2 teaspoon vanilla extract
Preheat oven to 350 f. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large stainless steel bowl, combine the egg whites, sugar, syrup, and honey; cook stirring over medium low heat until the mixture is just warm to the touch. Add the coconut, flour, and vanilla; cook stirring until the mixture just starts to pull away from the sides of the bowl and looks dry. Remove from heat and allow to cool for 30 minutes. Using a 1-oz ice cream scoop, dipped in hot water, place balls of coconut mac-aroons 2 inches apart on the baking sheet. bake until golden brown and firm, about 17 minutes. Transfer the macaroons to a wire rack and cool.
Store in an airtight container in a cool place for up to 5 days.