Maple syrup immediately conjures up fluffy homemade pancakes in my mind but I was yet to discover that maple syrup could be so much more than the golden topping on my breakfast table. Having to use up almost half a bottle of syrup before its expiry date during this fasting period required hours on Google and a bit of tweaking to get the proportions right. The recipe, from Cleverly Simple, was originally published in the Maple Syrup Cookbook by the Michigan Maple Syrup Association and it calls for a full 1/2 cup of pure syrup so that the flavor really comes through.



1/2 cup unsalted butter

3/4 cup light muscovado sugar

1/2 cup real maple syrup

1/2 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kitchen salt

1 cup coconut flakes, toasted


  • Preheat oven to 375 degrees. In a mixing bowl, cream butter and muscovado sugar until fluffy.

  • Whisk together the maple syrup and vanilla extract in a measuring cup. Pour into mixing bowl.

  • In another bowl, whisk together flour, baking powder and salt. Add this slowly to maple batter.

  • Stir in coconut, dough will be fairly wet. Drop rounded spoonfuls onto ungreased cookie sheet.

  •  Bake for 10 to 12 minutes or until golden. Remove cookies after 10 minutes. Makes 24 cookies.

Maple Syrup Cookies