Games WOD - Paleo Macaroons

Recipe from http://crossfitcarbon.com/coconut-macaroons/2950 Ingredients Ingredients 1 vanilla bean pod 6 egg whites 1/2 cup pure maple syrup 3 cups unsweetened shredded coconut Preparation 1.  Preheat oven to 350 degrees F. 2.  Line two baking sheets with parchment paper. 3.  Cut vanilla bean lengthwise and press open. Using a sharp knife, scrape vanilla beans into a small bowl. 4.  Place egg whites in a large bowl. Use a hand mixer to beat the egg whites until stiff peaks form. 5.  One at a time, use a spoon to gently fold in vanilla beans, maple syrup, and coconut. 6.  Use a small scoop or spoon to scoop small balls of batter onto the baking sheets. 7.  Bake for 10-15 minutes, checking the macaroons near the end of baking time to ensure the coconut doesn’t burn. 8.  Let cool for one minute on the baking sheet and then transfer to a wire cooling rack until completely cooled. 9.  Store in an airtight container at room temperature for up to five days. Place parchment or wax paper between the layers. If storing in a sealable plastic storage bag, be sure to get as much air out as possible before sealing.