Maple Bacon Macaroons
Prep time: 
Cook time: 
Total time: 
Serves: 12 macaroons
  • 1½ cup unsweetened, finely shredded coconut
  • 2 egg whites
  • ¼ cup maple syrup
  • ½ tsp Vanilla Extract
  • pinch of Sea Salt
  • 3 pieces of cooked bacon, diced
  1. Preheat oven to 350
  2. Spread the shredded coconut on a silpat or parchment lined baking sheet and toast for 5 minutes. You want a light hint of color. Let cool. (This step is optional)
  3. Whisk the eggs, maple syrup, vanilla and salt until frothy.
  4. Pour the cooled, toasted coconut and diced bacon into the egg mixture and combine. I used a rubber spatula and the fold method. That seems to work best.
  5. Using a spoon, or .5 oz cookie scooper, shape the macaroons placing the on a silpat or parchment lined baking sheet.
  6. Bake for 15-20 minutes until a golden color.
  7. Let the macaroons cool for 5 minutes then transfer to a wire rack to continue cooling.
  8. They can be kept in an air tight container for a week or frozen for later use.
Recipe by A Nourished Appetite at