It’s funny because I have always loved the flavor of coconut but for quite sometime as a child, I never liked the texture of coconut flakes. It was kind of similar to my love for orange juice but the utter dislike of pulp. I could just never accept coconut flakes for who they were. Sorry, you little pieces of coconut greatness. I never meant to hate on you so much back in my adolescent years. But orange juice with pulp, I still hate you. And I’m not really that sorry.
My mom’s favorite birthday cake (which by the way, shoutout to Mama Doser with a happy birthday on August 1st) is covered…and I mean covered… with shredded coconut. ‘Twas never my favorite cake growing up to say the least. But then, alas, the day came when out of the blue, Bex could handle coconut flakes. I cannot tell you when exactly this moment occurred in my lifetime, however, I realized that I could finally enjoy their odd texture. And that, my friends, is when my life changed for the better.
When I permanently moved to D.C. at the end of May, my Grandpa kindly graced me with two very special gifts: a couple bottles of Fred’s Red and his own maple syrup. Now, Fred, a “former” redhead whom I inherited that lovely gene from, not only makes his own red wine, but also taps his own maple syrup. And let me tell you….a taste of his maple syrup and you will never look at store-bought maple syrup the same way.
So, I came to thinking one weekend, why not combine Grandpa’s amazing maple syrup with my newfound love of coconut flakes?! And thus, I present you with Bex’s Coconut Maple Macaroons. My fellow food blogger bestie and my Ketchum coworkers loved these simple treats and I guarantee that you will too!
Bex’s Coconut Maple Macaroons
- 1 cup maple syrup
- 1/8 tsp. Bazaar Spices Vanilla Bean Sea Salt
- 4 egg whites
- 1 bag shredded coconut
- Optional: melted chocolate chips for drizzle
Preheat oven to 325. In a medium bowl whip egg whites with a fork until the consistency is stiff enough to form peaks. Meanwhile, in a small pot, combine the maple syrup and sea salt. Bring to a boil and simmer until mixture thickens for about 10-12 minutes. Stir occasionally. Then remove from burner and let cool thoroughly before adding to the egg whites.
After fully cooled, gradually whisk the syrup into the egg whites. Fold in the coconut. Cover bowl and refrigerate for 10 minutes to let mixture set before scooping. If dough is too liquidy to hold form, simply add more coconut.
Drop scoops onto a baking sheet and bake for 20 – 25 minutes or until golden brown.
Remove from oven and let cool.
Optional: Melt chocolate chips over low heat with a tad bit of butter, stirring frequently. Drizzle cooled macaroons with chocolate or dip bottoms in for a chocolate base. The choice is all yours!
LASTLY, I could not forget to give a warm shout-out to my amazing winners for “Best Presentation” at the first ever “International Breakfast with Bex” event hosted at The Washington Center. The lovely and adorable Zaneta Conard was the team leader of the Mexican Cuisine group and they did an amazing job preparing their chosen item of Mexican breakfast tacos. Congrats ladies and gents!