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!
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?
- Preheat your oven to 400ºF and line a baking sheet with parchment paper.
- In a medium bowl, whisk together sugar, egg whites, and vanilla until frothy. Fold in the coconut until fully moistened.
- Scoop tightly packed teaspoonfuls of the mixture evenly spaced onto the baking sheet.
- 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.