Mini Coconut Macaroons
These charming mini coconut macaroons are a gluten-free delight. Combining sweetened shredded coconut with a frothy mixture of egg whites, sugar, vanilla and a pinch of salt, they bake to a perfect golden finish. The recipe yields about 24 petite cookies, ideal for a quick sweet bite or a lovely addition to any dessert table. Their adorable size and delicious flavour make them hard to resist.
Ingredients
- 1 3/4 cups sweetened shredded coconut
- 2 egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
- Position an oven rack in the centre of your oven and heat it to 350°F (180°C). Prepare a baking tray by lining it with parchment paper. Take a medium bowl and whisk the egg whites with the sugar, vanilla extract and salt until the mixture becomes frothy. Fold the shredded coconut into this mixture gently.
- Moisten your hands with water. Using a teaspoon, scoop a heaped teaspoon of the coconut mixture into your palm. Form it into a ball shape and gently pinch the top to create the classic macaroon form. Set it on your prepared tray. Continue this process with all the remaining mixture. Place the tray in the oven and bake the macaroons for about 15 minutes, until the tops turn a light golden colour. Allow them to cool on the tray for 5 minutes before moving them to a wire rack to cool completely.
Nutrition (per serving)
Sodium33000 mg
Recipe details
CategoryCookies
Cuisineamerican
AuthorCarrie Vasios Mullins
