Coconut Macaroons

About a week ago, I bought a paleo-friendly coconut macaroon at a local health food store...just to see what it was all about. It was honey-sweetened, which is great; however, it was SO sweet that I couldn't take more than a bite. Pretty bad! After searching through several paleo recipes, I decided to give the recipe in Make It Paleo a try. I have been happy with all of their baked goods recipes I've tried so far. Bill and Haley sweeten with maple syrup due to a family honey allergy. My kids actually prefer maple syrup over honey, so I used maple syrup here as well. Keep an eye on your macaroons near the end of the baking time to ensure they don't burn. Aly, my toughest critic, gave these a big thumbs up...and so do I! Easy and delicious. Enjoy!

Adapted from Make It Paleo, Bill Staley and Hayley Mason.


Makes 27 one-inch cookies.

Ingredients
1 vanilla bean pod
6 egg whites
1/2 cup pure maple syrup
3 cups unsweetened shredded coconut

Preparation

1. Preheat oven to 350 degrees F.
2. Line two baking sheets with parchment paper.
3. Cut vanilla bean lengthwise and press open. Using a sharp knife, scrape vanilla beans into a small bowl.
4. Place egg whites in a large bowl. Use a hand mixer to beat the egg whites until stiff peaks form.
5. One at a time, use a spoon to gently fold in vanilla beans, maple syrup, and coconut.
6. Use a small scoop or spoon to scoop small balls of batter onto the baking sheets. 
7. Bake for 10-15 minutes, checking the macaroons near the end of baking time to ensure the coconut doesn't burn.
8. Let cool for one minute on the baking sheet and then transfer to a wire cooling rack until completely cooled. 
9. Store in an airtight container at room temperature for up to five days. Place parchment or wax paper between the layers. If storing in a sealable plastic storage bag, be sure to get as much air out as possible before sealing.