Mini Coconut Macaroons are a classic macaroon recipe and are chewy, sweet, and easy to come together with simple pantry ingredients. You can optionally top them with sprinkles or leaves them plain. This recipe is gluten-free.

Estimated reading time: 5 minutes

Mini Coconut Macaroons

Hi Everyone, coconut macaroons are one of my favorite cookies to make during the holidays because you can make a bunch of them, gift them to people, use them for cookie swaps and bake sales.

Everyone loves them and they are so delicious to snack on. They can be made for any season because they use shelf-stable pantry ingredients like sweetened coconut flakes and sweetened condensed milk.

Recipe Attribution

This Mini Coconut Macaroons recipe is based on our Coconut Macaroons recipe here on the blog.

Also, make sure to check out our Mocha Coconut Macaroons recipe too for a chocolate-y twist.

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I would love to know what you would make these for and how you might customize them, please let me know in the comments at the end of the post.

If you make these Mini Coconut Macaroons and like this recipe, please give the recipe a rating in the recipe card below and let us know in the comments at the end of the post (thanks in advance!).

Thank you for reading and following along!

Mini Coconut Macaroons

Name: Mini Coconut Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 52
Cuisine: American
Ingredients: 14 ounces sweetened coconut flakes; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon pure vanilla extract (I prefer organic or homemade); 2 large egg whites, should be room temperature (the eggs are easier to crack when cold); 1/4 teaspoon Kosher salt; sprinkles, optional

Yield: 52

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling Time: 10 minutes

Total Time: 45 minutes

Ingredients

14 ounces sweetened coconut flakes
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure vanilla extract (I prefer organic or homemade)
2 large egg whites, should be room temperature (the eggs are easier to crack when cold)
¼ teaspoon Kosher salt
sprinkles, optional

Instructions

Preheat oven to 325 degrees F and gather your ingredients.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, add coconut flakes, condensed milk, vanilla extract, and stir to combine.
In a medium mixing bowl, add egg whites and kosher salt. Whip egg whites and the ¼ teaspoon Kosher salt on high speed until they are medium to firm.
Gently fold the egg whites into the coconut flake mixture until combined.
Using a small cookie school (2 teaspoons or #70), scoop the mixture onto a prepared baking sheet.
Sprinkle with optional sprinkles.
Bake for 25-30 minutes or until golden. *keep an eye on them to the end, so they don't burn.
Allow the cookies to cool on a wire cooling rack until completely cool, Enjoy!

Notes

Cookie Scoop: I use a small cookie scoop (2 teaspoons, #70). Makes about 52 small cookies.
How to Make Homemade Vanilla Extract

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Nutrition Information:

Yield: 52 Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 0g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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Comments

deni says

December 26, 2020 at 11:25 am

this recipe is easy and fun to make especially with children. I didn't have sweetened coconut flakes on hand so I substituted unsweetened flakes and they turned out very tasty everyone loved the mini size. Great holiday treat

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- Sara Maniez says
  
  December 26, 2020 at 9:58 pm
  
  Thank you for making my recipe Deni! Thanks for sharing it on IG and coming back to comment; I hope you had a wonderful holiday!
  
  Log in to Reply

Mini Coconut Macaroons

Recipe Attribution

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