Mini Vanilla Macaroons

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Last week I was at my cousin’s house for a potluck style party. There was a great variety of food and drink going around with most of it disappearing quickly. Luckily,  I managed to snag a couple of these amazing mini macaroons that one of my girlfriends brought.

I wasn’t able to see the label or read the ingredients but I do know that they were store bought, organic, grain-free and freaking amazing. I got it in my head to immediately try to create a version as soon as we got home.

With Passover starting a week from today, these couldn’t be more timely. They can be made ahead of time and are the perfect healthy dessert to kick off the holiday!

These Mini Vanilla Macaroons are 1 Weight Watchers Points Plus Each, Refined Sugar Free, Grain Free, Primal and Paleo Friendly and couldn’t be easier to make. The only problem with them is how fast they disappear.

NOTES:

  • I used a 1 Tablespoon cookie scoop to get that nice rounded shape. A 1 Tablespoon coffee scoop or even a plain old rounded 1-Tablespoon measuring spoon would be even better because it doesn’t have that spring to break the tops as you pop them out. Really anything that is 1 Tablespoon with a bit of depth will work and help you get nice even-looking mini macaroons. If you don’t have either of these, use a kitchen tablespoon and form them with your hands. No big deal!
  • You have to let these cool for a while before you put them away. I like to use a tin of some sort or a flat dish covered with tin foil. If you use plastic or even glass, they may get soft and fall apart a bit.

4.8 from 5 reviews
Mini Vanilla Macaroons
 
Prep:
Cook:
Total:
 
1 Points Plus Each -- Makes 30 to 32 Macaroons
Serves: 30
Ingredients
  • 2 large egg whites
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • ¼ teaspoon sea salt
  • 2 cups unsweetened, shredded coconut
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper or use a Silpat. Whisk egg whites, maple syrup, extracts and salt together until foamy.
  2. Pour in coconut and stir until well combined.
  3. Use a spatula to pack coconut mixture into a 1 tablespoon cookie scoop. Scrap the spatula across the bottom to ensure that the bottom is flat and release balls onto baking sheet. You should have 30 to 32 macaroons. These can fall apart a bit as you are scooping. Use your fingers to push them back together as tight as possible.
  4. Bake for 12 to 15 minutes or until you have crispy, golden brown edges and tops. I cooked mine for 15 minutes. Don't pull them out too soon - you want those golden brown edges and bottoms!!
  5. Remove from oven and allow to cool for at least one hour before removing carefully with a thin spatula. Enjoy!

 

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Comments

  1. says

    i didn’t have enough big coconut flakes so i missed the big ones with the finer grated ones i had and the macaroons came out fine. i used a mix of coconut sugar & honey in place of the maple syrup and grated some fresh lemon in there as well. nice snack. thanks for the recipe inspiration!

  2. says

    These macaroons turned out fabulous!!! I am currently egg-free, dairy-free and gluten-free so I used powdered egg replacer (enerG: 1.5tsp + 2 Tbsp water) and it worked! Thanks for the tip to pack the mixture down. I have an OXO cookie scoop (which was a little bigger than 1 Tbsp) and yielded 24 cookies. Thank you so much for the recipe! :)

  3. Lauren says

    I just made these, and I have to say, they are delicious! I started the paleo diet about three weeks ago and it’s been a struggle giving up my old favorites. Your website has become my new favorite place to go for meal ideas. It’s really a life saver! I will say that I was only able to get 24 macaroons out of this, but maybe I was over-stuffing my tablespoon. None the less, my family and I love these paleo-friendly treats! Thank you so much!

    • EverydayMaven says

      Hi Rosalyn,
      I have not tried to freeze them so if you do, please let me know how they hold up. I don’t calculate fat / calories but there are many free sites out there you can plug the recipe into for that info.
      Have a great day :)

  4. Jenna says

    I just took these out of the oven. They look perfect and were so easy to make. Thanks so much! They will help make easter extra special.

    • EverydayMaven says

      The maple adds such a nice layer of flavor! I think for Passover, I’ll drizzle some Dark Chocolate over them :)

  5. LeAna says

    What brand of shredded coconut did you use? I know some are shredded finer that others – so excited to make a bathc of these!

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