These toddler-friendly coconut macaroons are a great way to offer a naturally sweet, nutritious treat without refined sugars or artificial ingredients. They have a soft, chewy texture that’s easy for little hands to hold and enjoy. Made with simple pantry staples like shredded coconut, egg whites, and maple syrup, they provide a boost of healthy fats and natural sweetness. Plus, they’re free from common allergens like dairy and gluten, making them a great option for kids with dietary sensitivities. Whether served as a snack or a special treat, these macaroons are a delicious, wholesome choice that little ones will love!
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Ingredients
- 1 ½ cups unsweetened shredded coconut
- 2 egg whites
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- A pinch of salt (optional)
Equipment
Caraway Stainless Steel Baking Sheet
Instructions
Preheat your oven to 325°F and line a baking sheet with parchment paper or silicone baking mat.
In a stand up mixer, combine the egg whites, maple syrup, vanilla extract, and salt (optional) until slightly frothy. Add the shredded coconut (unsweetened) with silicone spatula until everything is well coated. You could also use an electric hand mixer or whisk by hand. You just want to make sure your egg white mixture is frothy before adding the shredded coconut.
Using a small spoon, cookie scoop (we used about 1.5 tbsp size scoop) or your hands, scoop out small portions and gently press them into little mounds on the baking sheet.
Bake for about 11-14 minutes at 325°F. You want the edges to be browned
Let them cool completely- they will firm up a little as they cool and now they are ready to enjoy!
These can be stored in a airtight container for up to 3 days at room temperature or in the fridge for up to a week.
These toddler-friendly coconut macaroons are naturally sweet, soft, and easy to hold—making them a perfect treat for little hands! With only 4 ingredients and no refined sugar these are a great chewy sweet treat!
Recipe
Toddler Friendly Coconut Macaroons
Ingredients:
- 1 ½ cups unsweetened shredded coconut
- 2 egg whites
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- A pinch of salt (optional)
Instructions:
- Preheat oven to 325°F and line a baking sheet with parchment paper or silicone baking mat.
- Mix ingredients: In a bowl, whisk the egg whites, maple syrup, vanilla extract and salt (optional) until slightly frothy. I used a stand up mixer, you could also use an electric hand mixer or whisk by hand. Add the shredded coconut and mix with silicone spatula until everything is well coated.
- Shape the macaroons: Using a small spoon, cookie scoop or your hands, scoop out small portions and gently press them into little mounds on the baking sheet.
- Bake for 11-14 minutes, or until the edges turn golden brown.
- Cool & serve: Let the macaroons cool completely before serving!
Half Pint Mama 
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