Ingredients
- 200g unsweetened shredded coconut
- 120ml Quebec maple syrup
- 2 large egg whites
- 1/2 tsp vanilla extract
- Pinch of salt
Method
- Whisk egg whites with salt, maple syrup, and vanilla until frothy.
- Fold in the shredded coconut until fully saturated.
- Scoop mounds of the mixture onto a parchment-lined baking sheet.
- Bake at 165°C (325°F) for 15-18 minutes until golden brown on top.
- Allow to cool completely on the tray to set.
Conversion and rationale
Original sweetener (classic version): 150g sweetened condensed milk and sugar
Conversion used: Substituted condensed milk and sugar with egg whites and 120ml maple syrup, ensuring a lighter, cleaner sweetness profile.
Why Quebec maple syrup: Coconut and maple syrup create a tropical-nordic fusion that highlights the natural nuttiness of roasted coconut without cloying sweetness.
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 →