These are perfect for Passover. I’ve loved coconut macaroons for as long as I can remember. As an adult I’m always looking for recipes with natural sweeteners like maple syrup. This recipe has just a hint of sweetness and is perfect with a cup of tea or mug of coffee. I made this recipe with 1 Tablespoon maple syrup, but you could use 2 Tablespoons. This recipe easily doubles, or my preference is to make them often and make them fresh, since they are best right out of the oven in my opinion. A drizzle of melted dark chocolate on top would also be delicious.

2 egg whites

1 teaspoon vanilla extract

1 teaspoon almond extract

1-2 Tablespoons maple syrup

pinch sea salt

1 1/4 cups unsweetened, finely shredded coconut

Method:

1. Preheat oven 350F/180C. Line a baking sheet with a silpat or parchment paper.

2. Beat the egg whites until frothy, approximately 2-3 minutes.

3. Stir in vanilla extract, almond, extract, maple syrup, and sea salt.

4. Next fold in the coconut until well combined.

5. Using a cookie scoop (1 1/2” width), scoop into rounds and place on the lined baking tray.

6. Bake for 15- 20 minutes or until golden brown.

7. Cool on tray to allow cookies to fully set and harden.