Simply the easiest cookie you will ever make. It may just be the tastiest too! With only two ingredients, this recipe is all about technique.
macaroons
(Makes about 12 Macaroons)
what you’ll need:
- Silicone pad or parchment paper lined baking sheet (see tips)
- 2 cups (500 mL) finely shredded unsweetened coconut
- ¾ cup (175 mL) pure maple syrup
instructions
1. Preheat oven to 325 F
2. In a mixing bowl, combine coconut and maple syrup and mix well.
3. Set aside for 10 minutes to allow the coconut to absorb the syrup.
4. Place coconut mixture in a fine mesh strainer and place over a bowl. Using your hands, squeeze the excess syrup out of the mixture through the strainer.
5. Evenly divide mixture into 12 balls, ensuring the mixture is very compact, and place on a silicone pad lined baking sheet.
6. Spoon excess syrup over top of the coconut balls.
7. Transfer to a preheated oven and bake until golden brown, about 20 minutes.
8. Remove from heat and cool to room temperature before handling.
9. Serve immediately or store in an air-tight container for up to three days.
tips from chef jordan’s kitchen:
- Add cacao nibs or chopped nuts to the batter before forming into cookies.
- Silicone pads are available at kitchen supply stores or larger grocery stores. If using parchment paper, lightly oil the parchment paper with coconut oil or canola oil.
