It can't be helped. These teeny tiny macaroons are just adorable. Bonus: they're tasty and gluten-free.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
- Yield:makes 2 dozen cookies
- Active time: 10 minutes
- Total time:25 minutes
- 1 3/4 cups sweetened shredded coconut
- 2 egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with parchment paper. In a medium bowl, whisk together egg whites, sugar, vanilla, and salt until frothy. Gently stir in coconut.
Wet your hands. Use a teaspoon to put one rounded teaspoon of the mixture into your hands. Roll mixture into the ball, then pinch the top. Place macaroon on baking sheet. Repeat with remaining coconut mixture. Bake macaroons until just golden on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.