Mini Coconut Macaroons Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 15, 2020
coconut macaroons
Carrie Vasios Mullins

It can't be helped. These teeny tiny macaroons are just adorable. Bonus: they're tasty and gluten-free.

Recipe Details

Mini Coconut Macaroons Recipe

Active 10 mins
Total 25 mins
Serves 24 servings

Ingredients

  • 1 3/4 cups sweetened shredded coconut
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line baking sheet with parchment paper. In a medium bowl, whisk together egg whites, sugar, vanilla, and salt until frothy. Gently stir in coconut.

  2. Wet your hands. Use a teaspoon to put one rounded teaspoon of the mixture into your hands. Roll mixture into the ball, then pinch the top. Place macaroon on baking sheet. Repeat with remaining coconut mixture. Bake macaroons until just golden on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Special equipment

Whisk, baking sheet, parchment paper, teaspoon

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