Maple Trout Lilli writes:
If you’re a coconut lover, you’ll want to make these moist, chewy macaroons all the time, not just for Easter treats. They have a very subtle, lingering maple flavor that’s sure to satisfy your maple cravings any time of year.
INGREDIENTS
Yield: About 18 Macaroons
3 large egg whites (room temp)
¼ teaspoon kosher salt
3/4 cup /151 grams maple sugar
1 tablespoon melted coconut oil, melted
½ teaspoon pure vanilla extract
3 cups unsweetened shredded coconut
2 tablespoons coconut flour
4 ounces bittersweet chocolate, chopped
Flaky salt, for sprinkling (optional)
PREPARATION
1 – Position racks in the top and bottom of oven then preheat to 325 degrees. Line two baking sheets with parchment paper.
2 – In a medium bowl, whisk egg whites, salt and sugar until thick, creamy and white. Whisk in one tablespoon of coconut oil and the vanilla.
3 – Fold in the coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to two days
4 – Use a small 1 ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
5 – Bake, switching the pans from back to front and top to bottom until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
6 – Melt the chocolate with remaining ½ teaspoon of coconut oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate and let it set in a cool place before topping with flaky salt.
NOTE: I made the coconut mixture and kept in the fridge, baking ½ the next day and the reminder the following day – it held up great. So, it’s very flexible and forgiving.
-MTL
This macaroon is a cousin to the coconut cream egg tucked into the memory basket of childhood Easters.
Here is Nebraska Knoll sugar. We pack it in 1-lb. and 1/2-lb. bags and call it Maple Snow.
