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These small batch coconut macaroons are golden on the outside and soft and chewy in the center. Made with shredded coconut, an egg white, and sugar, they bake in about 15 minutes and deliver classic coconut flavor in every bite.
Featured Comment
“I made these macaroons and they were delicious!! Hubby said they were better than the ones at the store. And I agree.”
– Juanni
Why You’ll Love This Recipe
- Small Batch: Makes just a few coconut macaroons, perfect when you want a homemade treat without a full batch.
- Quick & Easy: Simple ingredients and ready in about 15 minutes of bake time.
- Chewy Texture: Crisp, golden edges with soft, chewy coconut centers.
- Naturally Gluten-Free: Made without flour and dairy, using basic pantry ingredients.
- Easy to Double: Double the recipe to make a larger batch for sharing.
Golden on the outside and soft and chewy in the center, coconut macaroons are one of those simple cookies that deliver big flavor. The sweet coconut toasts as they bake, creating crisp edges while the centers stay tender and slightly sticky.
I love that this small batch version makes just a handful. It is the perfect amount when you want a homemade coconut treat without baking a full tray. Simple ingredients, classic texture, and rich coconut flavor in every bite.
For more small batch cookie recipes, try our small batch Texas governors mansion cookies, small batch oatmeal cookies, small batch thumbprint cookies, or our ginger cookies recipe.
Ingredients
If you have any ingredients leftover from this small batch coconut macaroons recipe, check out our Leftover Ingredients Recipe Finder.
- Shredded Coconut: Use sweetened shredded coconut for the best moisture, chewy texture, and toasted edges. Unsweetened coconut can lead to dry, crumbly macaroons. Use extra coconut in butter pecan granola, ambrosia for one, or toasted coconut ice cream.
- Egg White: Binds the ingredients so the macaroons keep their shape and stay light and chewy. Save the yolk for egg white recipes like quick and easy banana nut bread, potato gnocchi for one, single serving custard, or small batch chocolate chip cookies.
- Sugar: Granulated sugar adds the right sweetness and helps form a lightly crisp exterior with soft centers.
- Vanilla Extract: Adds warm, natural flavor that complements the coconut.
- Salt: A pinch balances sweetness and enhances overall flavor.
Recipe Variations
Try one of these easy ways to change the flavor of your coconut macaroons:
- Chocolate Dipped: Dip the cooled macaroons in melted semi-sweet or dark chocolate for a bakery-style finish.
- Chocolate Chip: Stir mini chocolate chips into the coconut mixture before baking.
- Almond Flavor: Replace the vanilla with 1/8 teaspoon almond extract for a classic bakery-style coconut macaroon.
- Lemon: Add 1/2 teaspoon fresh lemon zest for a bright citrus note.
How To Make Coconut Macaroons
Follow these simple steps to make a small batch of chewy coconut macaroons. See the recipe card below for exact measurements.
- Preheat the Oven: Heat oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat.
- Whip the Egg White: In a medium bowl, beat the egg white, sugar, vanilla, and salt with a hand mixer on medium speed for about 1 minute, until frothy and slightly thickened.
- Add the Coconut: Gently fold in the sweetened shredded coconut until evenly mixed.
- Chill: Cover and refrigerate for 30 minutes. This helps the macaroons hold their shape while baking.
- Shape and Bake: Scoop heaping tablespoons of the mixture onto the baking sheet, spacing them about 1 inch apart. Bake 12 to 15 minutes, until the tops and edges are lightly golden.
Tip: Scoop mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
- Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Note: A small amount of egg white may spread during baking. This is normal and does not affect the chewy texture.
Expert Tips
- Use Only the Egg White: Even a small amount of yolk can prevent the mixture from whipping properly and affect texture.
- Chill the Mixture: Refrigerating for 30 minutes helps the macaroons hold their shape and bake up tall instead of spreading.
- Line the Pan: Always use parchment paper or a silicone mat to prevent sticking.
- Do Not Overbake: Remove when the tops and edges are lightly golden. The centers should still feel slightly soft for a chewy texture once cooled.
- Let Them Cool Completely: Macaroons firm up as they cool. Moving them too soon can cause them to fall apart.
Frequently Asked Questions
Macaroons turn dry when they are overbaked or made with unsweetened coconut. Bake just until the tops are lightly golden and use sweetened shredded coconut for a moist, chewy texture.
Chill the mixture for 30 minutes before baking and scoop mostly the coconut mixture, leaving excess liquid behind. This helps the macaroons hold their shape.
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week.
Yes. Double all of the ingredients to make a double batch.
Yes. Once cooled, place them in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these coconut macaroons or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Coconut Macaroons
Ingredients
- 1 large egg white
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup sweetened shredded coconut
Instructions
- Heat oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat the egg white, sugar, vanilla, and salt with a hand mixer on medium speed for about 1 minute, until frothy and slightly thickened.
- Gently fold in the sweetened shredded coconut until evenly mixed.
- Cover and refrigerate for 30 minutes. This helps the macaroons hold their shape while baking.
- Scoop heaping tablespoons of the mixture onto the baking sheet, spacing them about 1 inch apart. Bake 12 to 15 minutes, until the tops and edges are lightly golden.Tip: Scoop mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.Note: A small amount of egg white may spread during baking. This is normal and does not affect the chewy texture.
Notes
- Use Only the Egg White: Even a small amount of yolk can prevent the mixture from whipping properly and affect texture.
- Chill the Mixture: Refrigerating for 30 minutes helps the macaroons hold their shape and bake up tall instead of spreading.
- Line the Pan: Always use parchment paper or a silicone mat to prevent sticking.
- Do Not Overbake: Remove when the tops and edges are lightly golden. The centers should still feel slightly soft for a chewy texture once cooled.
- Let Them Cool Completely: Macaroons firm up as they cool. Moving them too soon can cause them to fall apart.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tasty macaroons but very chewy & had difficulty with cohesion. Causes could be too much handling, using previously frozen white, or (likely) using available flaked rather than shredded coconut. Will try again until I get it right! I love your site, and you make tackling cooking sooo much easier! Thank you!
Wonderful and easy. I’ve Made this several times.
Great recipe.
A little too sweet but they are crisp and delicious! Can adjust next time to our liking but a great easy recipe!
Made these coconut macaroons using almond extract instead of vanilla. Almond on top and bottom dipped in melted chocolate- thankfully it’s a small batch because I ate all of them myself. Hubby isn’t a coconut lover so I didn’t feel too bad! I’ll make him the oatmeal ones. Thank you for the small batch recipes, it’s a huge relief for us empty nester/ retirees who still like to cook.