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

Preparation

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper.

Cut vanilla bean lengthwise and press open. Using a sharp knife, scrape vanilla beans into a small bowl.

Place egg whites in a large bowl. Use a hand mixer to beat the egg whites until stiff peaks form.

One at a time, use a spoon to gently fold in vanilla beans, maple syrup, and coconut.

Use a small scoop or spoon to scoop small balls of batter onto the baking sheets.

Bake for 10-15 minutes, checking the macaroons near the end of baking time to ensure the coconut doesn’t burn.

Let cool for one minute on the baking sheet and then transfer to a wire cooling rack until completely cooled.

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.