Ingredients
- 2 large egg whites
- 120ml pure Quebec maple syrup (amber)
- 1/2 tsp vanilla extract
- 200g unsweetened shredded coconut
- 1/4 tsp salt
Method
- Whisk egg whites, maple syrup, vanilla, and salt in a bowl until frothy.
- Stir in shredded coconut until thoroughly saturated.
- Let mixture stand for 10 minutes to allow coconut to absorb liquid.
- Scoop mounds onto a parchment-lined baking sheet.
- Bake at 150°C (300°F) for 20-25 minutes until the edges are golden brown.
Conversion and rationale
Original sweetener (classic version): 150g granulated sugar
Conversion used: Replaced 150g sugar with 120ml amber maple syrup. Omitted typical condensed milk additions. Lowered baking temperature to 150°C to ensure thorough baking without scorching.
Why Quebec maple syrup: Amber maple syrup replaces white sugar to add a warm, toasted-marshmallow flavor profile that pairs beautifully with shredded coconut.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →