My Maple Vanilla Coconut Macaroons are a yummy gluten-free treat complete with a superfood protein boost.
If you’re a regular reader, you know I don’t bake all that often. (Fun fact: I worked in a bakery for about five years, and my speciality was cake decorating.) But sometimes, I get a hankering for a sweet treat…
…and when I do, these coconut macaroons hit the spot.
See the cooking video here:
I’ve made them with tons of different flavor combinations, and today I’ve got really simple but satisfying Maple Vanilla.
Making these couldn’t get much easier, and the recipe is a bit more forgiving than regular baking where you have to be really precise. Basically, it goes like this…
What are the Ingredients in Coconut Macaroons?
You’ll combine egg whites, maple syrup, vanilla extract, and a little bit of sea salt. Then, you’ll add a protein boost by stirring in some Vital Proteins Vanilla Collagen Peptides. Finally, you’ll fold in the unsweetened coconut, dish it out, and bake.
I love adding different Vital Proteins collagen flavors to treats because it means I’m sneaking something healthy in there…and you can’t even taste it.
What Are the Health Benefits of Taking Collagen?
There’s quite a few reasons why I include Vital Proteins Collagen in my routine:
- Collagen makes up a significant amount of our skin, hair, and nail proteins. As we age, we make less collagen so adding some via diet gives a much needed boost.
- It has benefits for the health of our bones and joints.
- Vital Proteins Collagen has no funky ingredients, and it’s a good source of non-dairy protein. The plain collagen peptides has 18 grams of protein per serving. If you’re having a hard time closing the protein gap in your diet, consider adding some collagen.
- Collagen is great for your gut. Glycine, one of the amino acids, is noted for keeping the lining of your gut in tip top shape. For the richest glycine sources, consider the Beef Gelatin and Bone Broth.
- Collagen protein doesn’t degrade with heat so you can bake with it or add it to both hot and cold drinks.
Click here to buy Vital Proteins Vanilla Collagen Peptides.
I brought a test batch of these to the gym, and everyone raved about them. (But nobody could tell they were getting a boost of collagen in the mix!)
How to Make Egg-Free Coconut Macaroons
Now, I know lots of my dear readers can’t have eggs. You may be thinking, “Aw Steph, I was with you on these Maple Vanilla Coconut Macaroons until you said egg whites….ughhhhh.”
Well, it’s your lucky day. I tested a second version of this recipe by swapping the egg whites with a roughly equal volume of coconut milk….and they came out pretty darn good.
The egg-free Maple Vanilla Coconut Macaroons ended up being a tad bit more delicate – so no squishing them with your hulk strength – but the flavor was spot on.
If you can eat eggs, I recommend going with that version since they’ll hold together a wee bit better.
And if you don’t have any Vital Proteins Vanilla Collagen Peptides on hand, you can substitute with the unflavored version and perhaps add a dash more vanilla extract.
What Sweeteners You Can Use In Coconut Macaroons
Not a fan of maple syrup? You can substitute honey, but I would stay away from solid sweeteners like coconut sugar which could change the stickiness of the mixture.
To dish these Maple Vanilla Coconut Macaroons out, I recommend using a 2 tablespoon disher…that’s basically a fancy scoop with a little lever on it to “dish out” the contents.
Be sure to pack the disher tightly with the mixture so it stays together better.
You could totally use a smaller disher and end up with more macaroons. Note you’ll likely have to adjust the baking if you go that route since they probably won’t need as much time in the oven.
I’d make sure to stick around the kitchen in the last few minutes of baking since these can go from a pleasant light brown to burned in a flash.
Maple Vanilla Coconut Macaroons (Gluten-Free)
- 3 egg whites
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 scoop Vital Proteins Vanilla Collagen Peptides
- 2-1/2 cups unsweetened shredded coconut
Get ready. Preheat oven to 325F, and line a baking sheet with parchment paper.
Mix the ingredients. In a medium bowl, combine the egg whites, maple syrup, vanilla extract, salt, and Vital Proteins Vanilla Collagen Peptides. Whisk until everything is well combined and the egg whites are a bit frothy. Stir in the shredded coconut, mixing everything until the coconut is evenly coated.
Portion them out. Now it's time to scoop out the macaroons. Pack the coconut mixture into a 2 tablespoon scoop (disher) and turn it out onto the baking sheet. You may need to gently shape the macaroons as they're dished out, but they don't have to be perfect. Continue until all the mixture is used up. I got about 12 macaroons. You could also use a smaller scoop to get more macaroons.
Bake! Bake 15-18 minutes or until the macaroons are golden brown. Let them cool on the sheet, then gently remove with a spatula.
Store covered at room temperature. These are best if eaten within 2 days.
*If you cannot have egg whites, swap them out with 1/4 cup plus 2 tablespoons full-fat coconut milk. The end result will be more delicate (and fall apart easier) but they're still yummy.
**The collagen boost is optional but recommended. You can swap plain Vital Proteins Collagen Peptides if you don't have the vanilla flavor.
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Have a question about these totally scrummy Maple Vanilla Coconut Macaroons? Let me know in the comments below.
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