Mini Coconut Macaroons

After two and a half weeks of traveling back to the States for two beautiful weddings, I am back in the kitchen. My mind is still buzzing from the gowns, the music, the friends, and the bubbly. I can feel spring has arrived, even though it is a drizzly, grey morning. And I’m trying to bring it into my house with the beachy aroma of coconut.


These coconut macaroons are also perfect for Passover since they contain no flour and no baking powder. The chocolate drizzle is optional, but it adds that little bit of depth that compliments the coconut to perfection.


Coconut Macaroons

2 + ½ cups (175 g) shredded unsweetened coconut
½ cup (80 g) sugar
4 egg whites
1 teaspoon vanilla extract

½ tsp salt


Chocolate Drizzle (optional, but darn good)

50 g bittersweet chocolate, chopped


  1. Preheat oven to 325°F or 160°C. Line two baking trays with parchment paper.
  2. Beat the egg whites with the sugar until frothy. Add the coconut, salt, and vanilla extract. Mix until well combined.
  3. Using a mini ice cream scoop, drop cookies onto cookie sheets.
  4. Bake for 10 minutes, rotating the pan halfway through, until the edges are golden brown.
  5. Melt the chocolate in the microwave for 1 to 1.5 min and whisk with a fork.
  6. To drizzle the chocolate over the cookies, keep your fork a few inches away from them, and use a back and forth movement.
  7. Splatter the macaroons with melted chocolate to your heart’s content.




  1. COCONUT + CHOCOLATE = MATCH MADE IN COOKIE PARADISE. Yummy photos, darl. Send me a piece?

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