3 ingredients · 30 minutes · 24 servings
2 1/2 cups Unsweetened Shredded Coconut
4 Egg (medium, whites only)
2 tbsps Maple Syrup
Preheat oven to 350oF (177oC) and line a baking sheet with parchment paper.
In a bowl, mix together the shredded coconut, egg whites and maple syrup until well combined.
Pack the coconut mixture into a tablespoon and transfer to the baking sheet. Tap gently until the mound slides off. Repeat until all the coconut mixture is used up.
Bake for 20 minutes or until golden brown. Let cool slightly before serving. Enjoy!
Notes Likes it Sweet Use sweetened shredded coconut instead of unsweetened. Serving Size One serving is equal to one macaroon. Storage Store in an airtight container in a cool, dry place up to 5 days. Freeze for up to 3 months.
72 Calories / 6 grams of fat / 3 grams of carbs / 2 grams of protein