Ingredients
1/2 cup egg whites
1/2 cup sugar
1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
1 tablespoon honey
2 1/2 cups unsweetened coconut flakes
2 1/2 oz all-purpose flour
1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350 f. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large stainless steel bowl, combine the egg whites, sugar, syrup, and honey; cook stirring over medium low heat until the mixture is just warm to the touch.
Add the coconut, flour, and vanilla; cook stirring until the mixture just starts to pull away from the sides of the bowl and looks dry.
Remove from heat and allow to cool for 30 minutes.
Using a 1-oz ice cream scoop, dipped in hot water, place balls of coconut mac-aroons 2 inches apart on the baking sheet.
Bake until golden brown and firm, about 17 minutes.
Transfer the macaroons to a wire rack and cool. Store in an airtight container in a cool place for up to 5 days.