Coconut Macaroon Bites

If you are a coconut lover you will love this quick and easy coconut macaroon recipe which features sweet & flaky macaroon filling baked into mini phyllo dough shells. These macaroons are a hit at parties and a dessert you can make the night before. This post contains affiliate links.

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Perfectly sweet and yummy macaroon filling pairs so well with Athens Phyllo shells which are already baked and ready for filling. These are usually found in the freezer aisle near the frozen desserts like pie shells.

Phyllo Dough Coconut Cups

Have you ever tried a Phyllo Dough Coconut Cup? If not, you are totally missing out! These sweet, flaky 2-bite desserts are out of this world amazing! My uncle’s wife used to always make these for us kids when we were little and we loved them so much!

To be honest, she would bring a platters worth, and we would devour them so quickly! When they are just a bite or two, they go down so easy! In fact, these mini coconut cups are addicting. Thankfully, they are so easy to make too!

Coconut Macaroon Bites ingredients

To make these 2-bite coconut desserts you will need a few common ingredients, but there is a few ways you can make these. I will share all the variations I use.

This recipe makes 15 coconut cups, but can be multiplied by the amount you want. You can easily double, or triple the recipe. Each box of Athens Phyllo Shells comes with 15 so I just based it on this fact.

• 1 15 ct. box of Athens Phyllo Shells
• 3/4 cup sweetened coconut flakes
• 2 tablespoons of granulated sugar
• 1 large egg white only*
• 1/8 tsp. almond extract
• 1/2 tsp. vanilla extract
• 30 whole unsalted almonds

Variations

To use only vanilla extract, I suggest using 3/4 of a tsp.

Skip the almonds. We used them to add a nice flavor and crunch, but they were not part of the original recipe.

Add 4 chocolate chips to the bottom of each cup for a chocolaty touch.

Dip the tops of the baked cups in melted chocolate.

How to make Coconut Macaroon Bites

Make sure the oven rack is set to the center position, and preheat the oven to 300 degrees Fahrenheit.

Using a fork, stir together the egg white, sugar, and extracts. Then, stir in the coconut flakes to combine.

Place phyllo shells on a parchment-lined baking sheet. Add one almond the the center of each shell.

Add an even mound of coconut mixture to each shell (about a teaspoon), and then add one additional almond to each top.

Bake for 15 minutes. Macaroons will have a toasty, golden-brown appearance.

How long do they last?

Once fully cooled, these store well at room temperature in an airtight container for up to 5 days for best taste. I doubt they will last this long though because they are so good!

The crunchiness of the phyllo shell, paired with the almond, and chewy coconut was a real treat for the taste buds! We will be making these this holiday season!

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