Easy Mini Coconut Macaroons
Prep time
Cook time
Total time
The measurements in Sylvie's original recipe are given in grams, but I've also added cup conversions. For a flavor twist, she recommends stirring dairy-free mini chocolate chips into the macaroon dough before scooping.
Serves: about 2 dozen mini coconut macaroons
  1. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together sugar, egg whites, and vanilla until frothy. Fold in the coconut until fully moistened.
  3. Scoop tightly packed teaspoonfuls of the mixture evenly spaced onto the baking sheet.
  4. Bake for about 5 minutes, or until the tops of the mini coconut macaroons turn a light golden brown. Do not over bake or the centers will not remain soft and chewy.
Coconut Note: Unsweetened coconut is drier and often finer than sweetened coconut. Consequently, it absorbs the egg whites and gives the cookies their characteristic soft and chewy texture that's a bit crisp on the outside.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-mini-coconut-macaroons-gluten-free-nut-free-soy-free