I love a good macaroon, especially one with chocolate involved. I didn’t always love making them, though. I’ve never been a fan of whipping egg whites, so when my awesome sister-in-law told me you didn’t have to whip egg whites to make macaroons I was pretty stoked. I found a recipe online that I liked and I’ve been tinkering with it for a while. Here is the recipe I’ve settled on:
8 egg whites
4-5 cups shredded unsweetened coconut
1/4 cup maple syrup
1/4 cup butter, melted
1 teaspoon vanilla
pinch of salt
1 cup chocolate chips (optional)
- Preheat the oven to 350° and line a cookie sheet with parchment paper.
- Combine the egg whites, maple syrup, butter, vanilla and salt in a large bowl. Add 3 cups of the coconut and mix. Add in coconut 1/2 cup at a time until the mixture begins to stick together. For macaroons that are less rich add in coconut until the mixture is more dry than wet. Fold in chocolate chips if using.
- Using a cookie scoop (or two spoons) plop the macaroons onto the parchment paper. They shouldn’t spread at all, so spacing is less important, just make sure they’re not touching.
- Bake for 15 minutes or until the tops become golden brown, rotating sheet halfway through.
- Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.