Mini Macaroons made from shredded coconut, egg whites, maple syrup, and extracts, Free of refined sugar and loaded with so much flavor! This recipe was created in partnership with Bob’s Red Mill.
What is the Difference between Macarons and Macaroons?
It’s way more than just that second “o” in the word. Macarons are a Parisian dessert that are made from a base of blanched almond flour, egg, whites, and confectioners sugar (this is the same type of finely ground sugar used to make icing or frosting). A batter is made and piped onto cookie sheets. Once the cookies are baked, they are filled with buttercream, jam, or other filling and made into those famous smooth shell sandwich-style cookies. They are usually very colorful and delicate.
Macaroons on the other hand are coconut cookies or “drops” made from a base of shredded coconut (sometimes flake coconut but most frequently shredded), egg whites, and some type of sugar or sweetener. They are often dipped in chocolate and frequently served during both the Passover and Easter holidays.
To make these Mini Macaroons, I partnered with my friends at Bob’s Red Mill to feature their Unsweetened Shredded Coconut. This easy macaroon recipe uses pure maple syrup instead of sugar which adds a nice caramel flavor and eliminates using any refined sugar. I also use a combination of pure vanilla extract and a smidge of almond extract to make the flavors pop.
This is a simple macaroon recipe that is loaded with flavor. I like to make these Mini but feel free to use a larger cookie scoop if you want an even more tender and chewy inside. Chocolate drizzle and dip optional!
Mini Macaroon Ingredients:
- Egg Whites
- Pure Maple Syrup
- Pure Vanilla Extract
- Almond Extract
- Finely Ground Sea Salt
- Bob’s Red Mill Unsweetened Shredded Coconut
OPTIONAL for DRIZZLING or DIPPING:
- Chocolate
- Coconut Oil
This mini macaroon recipe is super simple BUT that doesn’t mean each step isn’t important.
Start by vigorously whisking the egg whites with the maple syrup. Do yourself a favor and separate your egg yolks from your egg whites in a separate dish. The worst is getting just a bit of yolk into the whites by accident.
Your whites won’t be nearly as fluffy if this happens!
Add in the remaining ingredients and use a spatula to mix until well incorporated aka all mixed together. Don’t use the whisk. The coconut mixture will get all stuck inside of it.
Grab your cookie scoop and pack the coconut macaroon mixture in. Really pack it in well so that the mini macaroons get a nice rounded shape and also hold their form.
When you release the macaroon, if it loses its shape, it’s not packed well enough.
Bake and cool. It’s that easy!
Once cooled, you can dip or drizzle with any type of chocolate you like (instructions are included in the recipe card).
I do not recommend storing these in plastic as they can get soft. I like to use a glass storage container or just a plate or tray covered with tin foil. But, I doubt they will last very long!
Recipe Tips:
- I used a 1 Tablespoon cookie scoop to get that nice rounded shape. You can use a larger cookie scoop but make sure to slightly adjust the baking time if you do.
- Important Step: DO NOT SKIP the “packing” into the cookie scoop as the macaroons won’t hold together and keep their shape if they aren’t packed down.
- You can use any type of chocolate you like to either dip or drizzle the mini macaroons. I include instructions in the recipe card.
- Please note that the nutrition facts below DO NOT include the chocolate as it is optional and variable depending on what type of chocolate you use.
- STORAGE: 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. NOTE: If you use plastic or even glass, they may get soft and fall apart a bit.
More Shredded Coconut Recipes:
Creamy Strawberry Macaroon Tart
Almond-Date Bites Rolled in Toasted Coconut
Ginger Coconut Cauliflower Rice
Did you make this recipe? Please give it a star rating below!
Mini Macaroons made from shredded coconut, egg whites, maple syrup, and extracts, Free of refined sugar and loaded with so much flavor!
- 2 large egg whites
- 1/3 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon sea salt
- 2 cups Bob's Red Mill Unsweetened Shredded Coconut
- 2 ounces chocolate
- 1 teaspoon virgin coconut oil
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Preheat oven to 350F. Line a baking sheet with a Silpat OR with parchment paper.
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Whisk egg whites, maple syrup, extracts, and salt together until foamy. Add in shredded coconut and stir with a spatula or wooden spoon until well combined.
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Pack the coconut mixture into a 1-Tablespoon sized cookie scoop. You have to really pack it in or the macaroons will not hold their shape.
Gently scrape a butter knife or spatula across the bottom to ensure that the bottom is flat and release balls onto a baking sheet.
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Bake for 18 to 20 minutes or until you have crispy, golden brown edges and tops.
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Remove from oven and allow to cool for at least one hour (on the baking sheet) before removing carefully.
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Once the macaroons have cooled completely, you can dip or drizzle them with chocolate.
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Melt chocolate and coconut oil in the microwave for 1 to 2 minutes (or on the stovetop over a double boiler). Once melted, dip the cooled macaroons so that the bottoms are covered with chocolate and just a little bit up the sides. Transfer back to the lined cookie sheet.
To Drizzle: Use a small spoon to drizzle the melted chocolate over the macaroons. Only put a small amount of melted chocolate on the spoon at a time or the drizzle will be more like a "pour" and you won't get those nice thin lines.
Place the chocolate-dipped or drizzled macaroons into the freezer for 10 to 15 minutes for the chocolate to set and remove.
Serve and Enjoy!
Recipe Tips:
- I used a 1 Tablespoon cookie scoop to get that nice rounded shape. You can use a larger cookie scoop but make sure to slightly adjust the baking time if you do.
- Important Step: DO NOT SKIP the "packing" into the cookie scoop as the macaroons won't hold together and keep their shape if they aren't packed down.
- You can use any type of chocolate you like to either dip or drizzle the mini macaroons. I include instructions in the recipe card.
- Please note that the nutrition facts below DO NOT include the chocolate as it is optional and variable depending on what type of chocolate you use.
- STORAGE: 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. NOTE: If you use plastic or even glass, they may get soft and fall apart a bit.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This mini macaroon recipe was originally published in March 2013 and was last updated in April 2021.
DISCLOSURE: This post is part of a series of posts sponsored by Bob’s Red Mill. Bob’s Red Mill has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.
The tip about packing the cookie scoop is key! I didn’t take it seriously at first and then my macaroons wouldn’t stay together. After five or so tries, I realized I just wasn’t packing it into the scooper good enough. What a difference and I’m happy to report all of my macaroons had a perfect dome top!
YES! It’s key. The maple syrup and egg white do a decent job making the coconut sticky but you don’t get a great shape unless you really pack the cookie scoop! So happy you had success 🙂