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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Easy Mini Coconut Macaroons

    Easy Mini Coconut Macaroons

    6
    By Alisa Fleming on May 31, 2017 Dairy Free Desserts, Dairy-Free Recipes

    Today is National Macaroon Day! And what better way to celebrate than with a simple, everyday, mini coconut macaroons recipe. This basic recipe was originally shared with us by Sugar Savvy, a former website that Sylvie Shirazi wrote for. You can now find her at Gourmande in the Kitchen, and I’ve updated her wonderful recipe for you below!

    Easy Mini Coconut Macaroons Recipe (naturally dairy-free, gluten-free, nut-free and soy-free!)

    Special Diet Notes: Mini Coconut Macaroons

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

    Eggs are an integral component in this recipe, but you can trial whipped aquafaba as a substitute – it might work! If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

    5.0 from 1 reviews
    Easy Mini Coconut Macaroons
     
    Print
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
     
    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.
    Author: Sylvie Shirazi
    Serves: about 2 dozen mini coconut macaroons
    Ingredients
    • 180g (about 1 ¾ cups) unsweetened shredded coconut (see Coconut Note below)
    • 120g (about ½ cup + 1 tablespoon) sugar
    • 2 large eggs whites
    • ½ teaspoon vanilla extract
    Instructions
    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.
    Notes
    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.
    3.5.3226

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Amanda on June 8, 2017 5:46 am

      I love this style of macaroon. They are so yummy, I’ve never tried making them myself.

      Reply
    2. Nicole Dawson on June 8, 2017 5:27 am

      These macaroons look great but I’m really excited about the link you added about confusing Dairy & Eggs. We have an allergy to both and so many times (90%) someone asks if eggs are dairy.

      Reply
      • Alisa Fleming on June 8, 2017 7:15 am

        That’s a post I try to remember to share often Nicole – so many people get confused!

        Reply
    3. Kortney on June 7, 2017 11:40 pm

      Macaroons are such a great cookie to make! I haven’t met a person who doesn’t like them 😀

      Reply
    4. Sarah on June 7, 2017 7:50 pm

      I love macarrons!! These look so yummy, can’t wait to make them. Just hope I don’t eat them all myself in one day!

      Reply
    5. Lindsay Cotter on June 7, 2017 6:43 pm

      These mini coconut macaroons are calling my name! They look so delicious! Big fan of coconut so these are a must make!

      Reply

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