What to do with all those magnolia petals lying on the ground? Make macaroons!
These Magnolia Macaroons take the classic coconut macaroon to the next level by adding the natural ginger flavor of magnolia blossom. We finish these cookies with petals dipped in decadent dark chocolate. (If you're not inclined to make macaroons, dark chocolate-dipped magnolia petals are a delectable floral treat on their own.)
To make the macaroons in the photos, I used flaked coconut. However, it was difficult to get these cookies to hold together. Therefore, I recommend using shredded coconut.
12 oz Unsweetened Shredded Coconut*
2 C Magnolia Petals
2 Large Egg Whites
3/4 C Full-fat Coconut Milk
1 tsp Vanilla Extract
1/2 tsp Coconut Extract
1/4 tsp Salt
1/4 C Flour (I used a gluten-free blend)
1/3 C Coconut Sugar**
1/3 C Maple Syrup**
~10 oz Premium Dark Chocolate Chips
* I used flaked coconut; however, the cookies will hold together better using shredded.
** I use coconut sugar and maple syrup to make this recipe low-glycemic. Use your sweetener of choice and adjust to taste.
- Preheat oven to 350 F degrees.
- Set aside 12-14 magnolia petals for garnish.
- Puree coconut milk, extracts, and remaining magnolia petals in a blender to create a slurry.
- Beat egg whites and salt until a foam forms.
- Toss shredded coconut and flour together.
- Add coconut milk slurry, egg whites, coconut sugar, and maple syrup to shredded coconut and flour mixture.
- Use your hands or an ice cream scoop to form balls and place on a cookie tray lined with parchment paper.
- Bake 20-25 minutes until golden brown.
- Allow macaroons to cool completely.
- Melt chocolate chips using a water bath over low heat.
- Dip macaroon bottoms in chocolate and place on wax paper lined sheet pan.
- Dip magnolia petals halfway in melted chocolate and place atop macaroons.