Gluten Free Maple Coconut Macaroons 椰丝马卡龙 (Dairy-Free, Nut-Free, Refined Sugar Free)

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Yesterday afternoon, I had some time to bake. It was one of those lazy Saturday afternoons. The sun was bright and its rays filtered in through the blinds of the living room. It felt warm. Spring is finally here.

I started out making these at 2pm. It honestly took me about a whole hour + to finish. Sometimes I feel like it is necessary to enjoy every moment in the kitchen. Its ok to slow things down and to not frantically finishing a task. The smell of the coconut flakes browning in the hot oven was delicious. It was a distinct but there is nothing more appealing that having the faint scent of the tropics floating through the house. I could not stop peering into the oven watching these gorgeous little ones taking one its color.

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I love love love love, absolutely love coconut. Have I mentioned that before? It is absolutely delicious and scrumptious. Memories of our family vacation in the crystal sea waters of Hawaii or even in the crowded  streets of Thailand always seems to accompany the scent of coconut. I feel like a young girl again.

I remember dipping my toes into the pristine blue waters of Waikiki Beach. The ocean looked so inviting that our family insisted on going straight to the beach even after a long, tiring flight. My jet lag and weariness disappeared at the sight of the gorgeous ocean I had only seen in pictures. The water felt cold against my warm skin. The beach was populated full of visitors and families who, like us, wanted a get-away. In my frilly little swimsuit, I excitedly dived into the ocean only to find out that I had chugged a whole gallon of salty water down my throat. If you’ve never swam in a beach before…you will be surprised – the sea water is saturated of salt. Just make sure you don’t chug it down!

Just make sure it doesn’t get into your eyes because they start stinging. By the end of our trip we were experts at swimming with our heads high above the water.

So those were the good days. Fresh, rose-red strawberries; Sweet pineapple juice; delicate butter cookies…..

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Aren’t these gorgeous? These little coconut macaroons held together so well! I am so proud of them.

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Adapted Casayellow

Ingredients -Makes 25 small macaroons

  • 2 egg whites
  • 1/8 cup maple syrup**
  • 1/2 tsp vanilla extract
  • 1-7oz bag unsweetened coconut flakes (desiccated coconut would be ideal) – about 2 1/2 cups**
  • 1/3 cup mini dark chocolate chips (Make sure they are dairy-free, soy-free and nut-free if you have any of these allergies)

How to Make:

  1. Preheat oven to 350C.
  2. Line a baking tray with parchment paper.
  3. In a bowl, vigorously mix the egg whites with a whisk until white and foamy.
  4. Add in the maple syrup, vanilla and mix.
  5. Stir in the coconut flakes until every flake is coated with the egg mixture.
  6. Cover and put into the fridge for about 10 minutes. Pour out chocolate chips into a separate bowl.
  7. Scoop out 1 tbsp portions of the coconut flakes, carefully adding in 2 (larger)/3 (mini) chocolate chips. Use your hands to squeeze and shape into a ball. Place on the prepared tray.
  8. Bake for 12-15 minutes until the edges is golden brown. Set aside and leave until cooled.

**Variations:

  • Honey: Feel free to use honey. Honey is sweeter than maple syrup.
  • Unsweetened coconut flakes – The original recipe calls for this, just double the amount of honey/maple syrup.

Love,

Zoe  &  Mia

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