Mini Coconut Macaroons
Bite-size coconut macaroons bake up golden, chewy and sweet with just egg whites, sugar, vanilla and a pinch of salt.
Prep 15 min · Cook 15 min · Total 50 min · Makes about 24 mini macaroons
Ingredients
- 1 3/4 cups sweetened shredded coconut
- 2 egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
- Set an oven rack in the middle position, then heat the oven to 350 degrees F. Cover a baking sheet with parchment paper.
- In a medium bowl, whisk the egg whites, sugar, vanilla, and salt until the mixture looks foamy. Fold in the coconut gently.
- Wet your hands. Scoop 1 rounded teaspoon of the coconut mixture into your palms, shape it into a ball, and pinch the top to form a little peak. Set it on the prepared baking sheet, then continue the same way with the remaining mixture.
- Bake the macaroons until the tops are lightly golden, about 15 minutes. Cool them on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.