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. This recipe is a hit at parties and a dessert you can make the night before.
Servings: 15 bites
small baking sheet
- 1.9 ounces Athens Phyllo Dough Shells 1 box
- ¾ cup sweetened coconut flakes
- 2 tbsps. granulated sugar
- 1 large egg white
- ⅛ tsp. almond extract
- ½ tsp. vanilla extract
- 30 unsalted almonds
Make sure the oven rack is set to the center position, and preheat the oven to 300° F.
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.
Nutritional values may vary and are meant to be a guide.
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 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!
Serving: 1bite | Calories: 51cal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Calcium: 5mg | Iron: 1mg