Simple Coconut Macaroons, a homemade mini dessert with only 5 ingredients! This version of the classic recipe doesn’t contain sweetened condensed milk so it’s not overly sweet. It’s still a quick and easy from-scratch sweet treat!
I love how gourmet coconut macaroons seem, but they are so simple to make. You can even change them up with your favorite flavoring or extract or drizzle them with your favorite chocolate.
I know most people are either coconut lovers, or they are coconut haters. Lucky for me, I’m a coconut lover. My family is split half and half so I don’t get to indulge in coconut as often as I’d like but coconut macaroons are one of my favorites.
This mini version of the classic Coconut Macaroon looks great on cookie trays throughout the year, perfect for Passover, and simple enough for Christmas and holiday baking trays. They can also be made in larger if you’re looking for something bigger.
What is a Coconut Macaroon?
Not to be confused with a Macaron (which contains ground almonds), Coconut Macaroons typically contain coconut, egg whites, and sugar. Some variations also contain sweetened condensed milk. They are a simple dessert that can sometimes be dipped or drizzled with chocolate. They are traditionally chewy and soft and have a different texture and taste than a cookie and macarons.
Equipment You May Need
- Parchment Paper or Silicone Mats – For best results line your baking sheets with parchment paper or silicone mats.
- Food Processor – A food processor makes chopping the coconut a breeze.
- Whisk – A good whisk is essential for mixing some of the ingredients.
- Cookie Scoop – To get uniform-sized macaroons, use a small cookie scoop.
(Full printable recipe card is at bottom of post.)
Coconut Macaroons Ingredients
- Coconut – Use sweetened flaked coconut which has a different texture and taste than unsweetened. I like to pulse the coconut for a few seconds in a food processor but you don’t have to and can chop the coconut instead.
- Egg Whites – You just need the whites, so save the yolks for something else.
- Sugar – Regular granulated sugar.
- Vanilla – A little vanilla extract works or use your favorite extract like almond, orange, lemon, or whatever else you like.
- Salt – Just a pinch.
How to Make Coconut Macaroons
Step One: Preheat oven and line baking sheet.
Step Two: Finely chop coconut (or pulse in food processor).
Step Three: Whisk together egg whites, sugar, vanilla, and salt. Stir in coconut.
Step Four: Scoop mixture onto baking sheet.
Step Five: Bake macaroons until golden brown.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve macaroons at room temperature. They are great with coffee or tea!
- You can dip the bottoms of the coconut macaroons in melted chocolate or drizzle melted chocolate on top. Let the chocolate harden before serving.
- You can even add a little food color to the mixture before baking for different events and holidays! Or keep them as-is for a cute white dessert.
- Serve with some other mini desserts like these Brownie Bites and Mini Buckeye Cheesecakes.
Quick Tips for Best Results
- Since there aren’t a lot of ingredients in these macaroons be careful adding other ingredients.
- If you use a different extract than vanilla, add just a little at a time. Some extracts can taste a bit stronger than others.
- Be sure to bake the macaroons until they just start to turn golden brown so they stay chewy and not crispy.
Coconut Macaroons FAQ
How do you store Coconut Macaroons?
Store coconut macaroons at room temperature in a tightly covered airtight container for up to a few days. Or you can refrigerate coconut macaroons for up to a week.
Can you freeze Coconut Macaroons?
Yes! If well wrapped and in an airtight container they should easily last a month or two.
Substitutions?
Instead of vanilla extract, you can use your favorite extract such as almond, lemon, orange, or whatever you like. Just add a little at a time.
Can I use low-fat ingredients?
Unfortunately, there aren’t any ingredients you could easily swap to make these lower fat. They are, however, fairly low-fat as-is.
What else can I add to this recipe?
You can dip the bottoms of the coconut macaroons in melted chocolate or drizzle the top with chocolate. You can also add some sprinkles or mini chocolate chips to the macaroon mixture before baking.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough recipe to make vegan since there are egg whites that are crucial to the recipe.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute for a lower-carb option, but I haven’t tried it in this recipe so I can’t guarantee results.
Gluten-Free – These are gluten-free but be sure to check brands.
Other Mini Dessert Recipes You May Enjoy
- Mini Almond Flour Chocolate Cakes – A family favorite, little chocolate cakes made with almond flour.
- Mini Cannoli Dip Cups – Cannoli dip served in little cups with cannoli chips. A fun party dessert.
- Mini Buckeye Cheesecakes – Little cheesecakes loaded with chocolate and peanut butter.
- Mini Carrot Cakes – Adorable little version of the classic dessert.
Hope you enjoy this mini simple Coconut Macaroons recipe. Tell me in the comments if you changed them up at all!
If you like these mini simple Coconut Macaroons, you may also like these German Chocolate Pie Bars and Coconut Crack Bars!
Coconut Macaroons
Ingredients
- 2 cups sweetened flaked coconut
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat.
- Finely chop coconut with a knife or place in a food processor and pulse a few times until finely chopped.
- In a large bowl, whisk together the egg whites, sugar, vanilla extract, and salt until well combined. Stir in coconut.
- Using a small cookie scoop or 2 spoons, form macaroons out of about 2 teaspoons of the coconut mixture and place on the prepared baking sheet about 2 inches apart.
- Bake macaroons at 350 degrees F for about 10-15 minutes, or until lightly golden brown around edges. Cool for a few minutes then move to a cooling rack to cool completely.
Notes
- You don’t have to finely chop the coconut, but I prefer the finer texture in these little macaroons.
- You can drizzle some melted chocolate on top, or dip the bottoms of the macaroons in melted chocolate.
- Instead of, or in addition to, the vanilla extract you can use your favorite extract such as almond, lemon, or orange.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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