Serves 12
30 min
Maple Coconut Macaroons
Recipe GLPR2f51555b53a0e8
Chewy coconut macaroons sweetened with maple syrup, dipped in dark chocolate for an elegant gluten-free and dairy-free treat. These bite-sized morsels are perfectly crispy on the outside and tender on the inside.
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Ingredients
Shredded unsweetened coconut
Pure maple syrup
¼ cup Coconut flour
¼ tsp Salt
4 Egg whites
1 tsp Vanilla extract
10 oz Dairy-free dark chocolate chips
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine shredded coconut, maple syrup, coconut flour, and salt, stirring until fully incorporated.
Gently fold the whisked egg whites and vanilla extract into the coconut mixture, stirring carefully until all ingredients are evenly blended and no dry streaks remain.
Drop rounded spoonfuls of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 15–18 minutes, or until the tops are lightly golden brown. Remove from oven and allow macaroons to cool on the pan for 2–3 minutes, then transfer to a wire cooling rack to cool completely.
While macaroons cool, set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the dark chocolate chips to the bowl and stir frequently until completely melted and smooth. Pour melted chocolate into a shallow bowl for dipping.
Line a clean baking sheet with parchment paper. Hold each cooled macaroon and dip the top half into the melted chocolate, allowing excess to drip off. Place immediately on the prepared sheet. Repeat with remaining macaroons.
Place the sheet into the freezer for at least 10 minutes to set the chocolate coating. The chocolate is ready when it appears matte rather than shiny. Store in an airtight container in the refrigerator and serve at room temperature.
