Macaroons have been a long time favorite cookie of mine. Even as a small child, I would pick a macaroon over a chocolate chip cookie in a heartbeat! I'm not sure if it is due to the fact that I love coconut so much, or is it the naturally sweet and densely packed characteristics of this cookie? Who knows!
When choosing coconut for this recipe, you want to use a finely shredded coconut like this one. This texture of shredded coconut works really well when forming the macaroons into a tightly packed ball. Another item that works well when forming the perfect macaroon, is this stainless steel cookie scoop. It will help you to create a beautifully packed bite of deliciousness. When using the cookie scoop, you may notice the cookie dough lose it's nice and tidy form when you release it from the scoop onto your cookie sheet. If this happens, simply use your fingers to pack the macaroon cookie dough back into it's intended shape.
Another tip I want to share with you is in regards to using the coconut butter. You want to soften it so it is still thick and creamy, but stirrable. You don't want to completely melt it down. Then you will mix your maple syrup in with your coconut butter prior to combining with the rest of the ingredients. (See pictures above)
Dipping the macaroons in chocolate is completely optional but it sure does add something special. Simply melt some chocolate chips with some coconut oil and you have yourself some chocolate dip. It's just that easy! You can either dip the bottoms of the macaroons or drizzle some chocolate over the top of the macaroon.
For the macaroons:
2 1/2 cups finely shredded coconut
2 egg whites
1/4 cup pure maple syrup
1/4 cup coconut butter, softened
1/4 tsp vanilla extract
pinch sea salt
1/2 cup chocolate chips
1 Tbs coconut oil
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small saucepan, heat the coconut butter into an easy to stir form. Then add the maple syrup to the coconut butter and set aside.
3. In a medium mixing bowl, beat two egg whites on high until stiff peaks have formed. Then fold in the shredded coconut, maple syrup/coconut butter mixture, vanilla, and sea salt. Mix well- you can use your hands if needed to make a tightly packed dough.
4. Using your cookie scoop, create one tablespoon sized macaroons. Use your hands to tightly pack the mixture into the scoop. Then release the mixture from the cookie scoop onto your baking sheet. You may need to re-pack the macaroon on the cookie sheet if it came loose during the transfer.
5. Bake the macaroons for about 10 minutes. You want the edges to be a nice, golden brown color. Allow to cool completely before handling.
6. Once the cookies are cooled, melt the chocolate chips with the coconut oil in a small saucepan. Either dip the bottoms with chocolate or drizzle the chocolate over the macaroon. Then allow the chocolate to harden. The time can vary according to the temperature in your house. But a rough estimate is anywhere from 30-60 minutes. Of course you can speed up the process by placing the macaroons in refrigerator if need be. This recipe makes 24-26 macaroons.