Description
Delicious no-bake coconut cookies made with maple syrup and shredded coconut, offering a sweet and chewy treat without the need for an oven. This simple recipe includes optional cocoa powder or coconut flavoring for added depth, perfect for a quick and easy homemade snack.
Ingredients
Scale
Ingredients
- 1 cup maple syrup
- 1 cup shredded coconut
- 1 teaspoon coconut flavoring or vanilla (optional)
- 1 tablespoon cocoa powder (optional)
Instructions
- Heat Maple Syrup: Pour maple syrup into a medium-sized pan and attach a candy thermometer to monitor the temperature closely.
- Boil Syrup: Heat the maple syrup until it reaches 234-236ºF, which is known as the soft ball stage in candy making.
- Cool Syrup: Remove the pan from heat and allow the syrup to cool for five minutes to prevent it from hardening too quickly and to prepare it for beating.
- Beat Syrup: Use a fork or an electric mixer to beat the syrup until the mixture starts to crystallize, creating a thick, creamy texture.
- Add Flavors: Stir in the optional cocoa powder or coconut flavoring, mixing thoroughly to incorporate the added flavors.
- Combine Coconut: Add the shredded coconut to the mixture and mix until all ingredients are well combined, forming the cookie base.
- Shape Cookies: Drop spoonfuls of the mixture by teaspoon or tablespoon onto parchment paper to form individual cookies.
- Cool and Set: Allow the cookies to cool completely on the parchment paper before serving, ensuring they set properly.
Notes
- Be sure to monitor the temperature carefully to reach the perfect soft ball stage, as under or overcooking can affect texture.
- Maple syrup can be substituted with honey for a different but still flavorful option.
- Use fresh shredded coconut for the best texture and flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- This recipe is naturally gluten-free and vegan when using pure maple syrup and plant-based coconut flavoring.
