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. If you?re a regular reader, you know I don?t bake all that often. It has benefits for the health of our bones and joints. 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. You may be thinking, ?Aw Steph, I was with you on these Maple Vanilla Coconut Macaroons until you said egg whites?. 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. Let them cool on the sheet, then gently remove with a spatula.?Stir in the shredded coconut, mixing everything until the coconut is evenly coated. 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. And if you don?t have any? on hand, you can substitute with the unflavored version and perhaps add a dash more vanilla extract. 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.3mg 2% * Percent Daily Values are based on a 2000 calorie diet. Portion them out. Bake! Bake 15-18 minutes or until the macaroons are golden brown. 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. You can swap plain Vital Proteins Collagen Peptides if you don't have the vanilla flavor. Finally, you?ll fold in the unsweetened coconut, dish it out, and bake. I tested a second version of this recipe by swapping the egg whites with a roughly equal volume of coconut milk?. For the richest glycine sources, consider the??and? Collagen protein doesn?t degrade with heat so you can bake with it or add it to both hot and cold drinks.1mg 0% Calcium 9mg 1% Iron 0. Recipe Video Recipe Notes Store covered at room temperature.? Well, it?s your lucky day. The plain collagen peptides has 18 grams of protein per serving. Then, you?ll add a protein boost by stirring in some . All content, opinions, and words are my own, and I only ever share products I believe in 100%. You may need to gently shape the macaroons as they're dished out, but they don't have to be perfect.ughhhhh. 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. ?has no funky ingredients, and it?s a good source of non-dairy protein. Whisk until everything is well combined and the egg whites are a bit frothy. You could also use a smaller scoop to get more macaroons. These are best if eaten within 2 days. In a medium bowl, combine the egg whites, maple syrup, vanilla extract, salt, and Vital Proteins Vanilla Collagen Peptides. If you can eat eggs, I recommend going with that version since they?ll hold together a wee bit better. ?is a sponsor of StephGaudreau. Nutrition Facts Maple Vanilla Coconut Macaroons (Gluten-Free) Amount Per Serving Calories 74 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 4g 20% Sodium 64mg 3% Potassium 69mg 2% Carbohydrates 6g 2% Fiber 1g 4% Sugar 4g 4% Protein 1g 2% Vitamin C 0.and they came out pretty darn good. (Fun fact: I worked in a bakery for about five years, and my speciality was cake decorating. Now it's time to scoop out the macaroons. Glycine, one of the amino acids, is noted for keeping the lining of your gut in tip top shape. Collagen is great for your gut. If you?re having a hard time closing the protein gap in your diet, consider adding some collagen.) But sometimes, I get a hankering for a sweet treat? ?and when I do, these coconut macaroons hit the spot. Mix the ingredients.My Maple Vanilla Coconut Macaroons are a yummy gluten-free treat complete with a superfood protein boost. **The collagen boost is optional but recommended. Pack the coconut mixture into a?2 tablespoon scoop (disher) and turn it out onto the baking sheet. As we age, we make less collagen so adding some via diet gives a much needed boost. The egg-free Maple Vanilla Coconut Macaroons ended up being a tad bit more delicate ? so no squishing them with your hulk cross trainers&elliptical machines strength training ? but the flavor was spot on. Click here to buy? 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.com. The end result will be more delicate (and fall apart easier) but they're still yummy. Continue until all the mixture is used up. I got about 12 macaroons. 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. Be sure to pack the disher tightly with the mixture so it stays together better. 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. Ingredients 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 Instructions Get ready. They're gluten-free, refined sugar-free, and paleo friendly! Get the recipe now and make your first batch today. Pin these Maple Vanilla Coconut Macaroons for later! Have a question about these totally scrummy Maple Vanilla Coconut Macaroons? Let me know in the comments below. Maple Vanilla Coconut Macaroons (Gluten-Free) Course: Dessert Cuisine: Gluten-Free Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12 Calories: 74 kcal Author: My Maple Vanilla Coconut Macaroons are so simple to make and come with a superfood boost. You could totally use a smaller disher and end up with more macaroons. Preheat oven to 325F, and line a baking sheet with parchment paper. *If you cannot have egg whites, swap them out with 1/4 cup plus 2 tablespoons full-fat coconut milk
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