- 160g desiccated or shredded coconut
- 100g caster sugar
- 2 medium eggs (whites only)
- 2tsp corn flour
- 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 100g dark chocolate
- Preheat the oven to 180 degrees and then line a baking tray with baking paper
- Beat the egg whites until they are light and fluffy but make sure to not over beat
- Fold in the coconut, sugar and cornflour
- Gently fold through the maple syrup until combined
- Use a large tablespoon to measure out the mix and form into balls, this mixture should give you 10 macaroons
- Bake for 15 minutes until golden brown and then cool on tray for 10 minutes until cool to touch, then transfer to cooling rack
- Break half of the chocolate into small chunks and melt over a bain marie (glass bowl over boiling water)
- Dip the bottom of the cooled macaroons into the melted chocolate and leave to harden
- Once set, melt the other half of the chocolate and use a fork to drizzle over the tops of the macaroons and finish with a sprinkling of coconut on top
Sweet coconut and rich maple syrup make a perfect pairing for this maple take on the classic macaroon by Katherine Littlejohn. Find more of Katherine’s great recipes and imagery here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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