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.
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.
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.
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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!
- 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
- 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 1/4 tsp 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!
- 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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- Solula Professional 18/8 Stainless Steel Small Cookie Scoop
- Pyrex Smart Essentials 8-Piece Mixing Bowl Set
- Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)
- Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
- AmazonBasics Silicone Baking Mat Sheet, Set of 2
- Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece
- Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
- If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
- OXO Good Grips Small Cookie Scoop
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.