As I wrote in my previous post, the holidays are a time to indulge a little. So I asked Darya what she thought about mixing things up from our usual recipes packed with green veggies.
“It’s a freaking treat and it’s the holidays, enjoy it already.”
Love it! So in honor of that, get excited! We’re about to make some very beautiful coconut macaroons, one of my favorite sweet indulgences. These macaroons (with chocolate drizzled on top) remind me so much of Samoas Girl Scout cookies, did you ever eat those as a kid? They were my favorite.
But, of course, seeing that this is Summer Tomato, these aren’t your typical store-bought coconut macaroons loaded with a pound of white sugar. I just couldn’t go that low.
My macaroons are made with real maple syrup and are free of refined sugar. And I promise you they’re not just as good as your usual macaroons, but better!
I love macaroons because they’re small and satisfying. And if you want, you can drizzle them in chocolate and sprinkle with crushed pistachios to make an extra fancy treat, one perfect for impressing your holiday guests.
And just in case you need one more excuse to indulge, did you know coconut is high in fiber, healthy fat, vitamins and minerals?
P.S. My macaroons are also gluten-free. Just make sure you’re buying gluten-free chocolate chips if you have an intolerance.
Maple Coconut Macaroons
Yield: 2 dozen small cookies
- 1 cup maple syrup
- 1/8 tsp fine sea salt
- 4 large egg whites
- 2 tsp vanilla extract
- 3 cups finely shredded coconut (unsweetened, dried), run through food processor for a few seconds for an even finer result
- Optional: ½ cup chocolate chips (grain-sweetened if you’re avoiding white sugar)
- Optional: chopped pistachios
- Canola oil or butter to grease pan
Preheat oven to 325. Line cookie sheet with parchment paper and lightly oil using a brush or paper towel.
Combine egg whites and vanilla in a medium mixing bowl and beat with whisk or electric mixer until the consistency is stiff enough to form peaks.
In a small pot, combine the maple syrup and salt. Bring to a boil and simmer until mixture thickens (10 – 15 mins). Stir occasionally. Set aside to cool.
Once syrup cools (enough to not cook the eggs), gradually whisk into the egg whites to combine. Slowly fold in the coconut. Cover and refrigerate for 10 minutes to let mixture set before scooping. If dough is still too runny to hold form add more coconut.
Use a small ice cream scoop to drop batter onto greased cookie sheet. Bake for 20 – 25 minutes or until golden brown.
Remove from oven and loosen from sheet using a spatula. Let cool.
Optional: Melt chocolate chips over low heat, stirring frequently. Drizzle cooled macaroons with chocolate and sprinkle crushed pistachios on top.
Elyse Kopecky is a social media consultant and whole foods chef based in Portland, OR. After 10 years working for NIKE and EA SPORTS she left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.