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These small batch coconut macaroons are crisp on the outside, chewy on the inside, and packed with sweet coconut flavor. They’re easy to make with just a few simple ingredients and bake in minutes.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and just 15 minutes in the oven.
- Gluten-Free & Dairy-Free: A great option for those with dietary restrictions.
- Perfect Texture: Chewy on the inside, crisp on the edges.
- Easily Doubled: Make a larger batch for sharing or special occasions.
I love how simple these coconut macaroons are to make. With just a few basic ingredients, they bake up beautifully golden with a rich coconut flavor. They’re the kind of treat that feels special without requiring much effort. Whether you’re making them for yourself or sharing, they always bring a little sweetness to the day.
For more small batch cookie recipes, try our Texas Governors Mansion Cookies, Oatmeal Cookies, Thumbprint Cookies, or Ginger Cookies.
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 and texture. Unsweetened coconut will make the macaroons dry and crumbly. Have extra coconut? Use it in Butter Pecan Granola, Ambrosia, or Toasted Coconut Ice Cream.
- Egg White: Helps bind the ingredients so the macaroons hold their shape. Use the yolk in egg white recipes like Banana Nut Bread, Potato Gnocchi, or Chocolate Chip Cookies.
- Sugar: Granulated sugar provides the right sweetness and structure.
- Vanilla Extract: Enhances the flavor with a touch of warmth and sweetness.
- Salt: A pinch balances the sweetness and brings out the flavors.
Recipe Variations
Customize your macaroons with these simple flavor additions:
- Chocolate Chip: Stir in mini chocolate chips for a classic coconut and chocolate combination.
- Lemon: Add lemon zest for a bright, tangy twist.
- Spiced: Mix in a pinch of cinnamon or nutmeg.
How To Make Coconut Macaroons
Follow these simple steps to make a small batch of coconut macaroons. See the recipe card below for exact measurements.
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone mat.
- Whisk Wet Ingredients: In a medium bowl, use a hand mixer on medium speed to whisk the egg white, sugar, vanilla, and salt until frothy and slightly thickened (about 1 minute).
- Add Coconut: Gently fold in the sweetened shredded coconut until fully combined.
- Chill the Dough: Cover and refrigerate for 30 minutes to help the macaroons hold their shape.
- Shape and Bake: Use a small cookie scoop or two spoons to form mounds on the baking sheet. Bake for 12-15 minutes, until lightly golden on top.
Pro Tip: Scoop mostly the coconut mixture, leaving excess egg white behind for better-formed macaroons.
- Cool: Let macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack
Note: Some egg white may leak during baking—this is normal and won’t affect the final texture.
Expert Tips
- Separate the Egg Carefully: Even a small amount of yolk can affect the texture, so ensure only the egg white is used.
- No Mixer? Use a Whisk: A wire whisk works if you don’t have a hand mixer—just whisk until frothy and slightly thickened.
- Line the Baking Sheet: Use parchment paper or a silicone mat to prevent sticking. Macaroons can stick to unlined sheets.
- Watch the Bake Time: Bake until the tops are lightly golden. Overbaking can make them dry instead of moist and chewy.
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
No, unsweetened coconut lacks the moisture needed, resulting in dry, crumbly macaroons.
This can happen if there’s too much egg white. Be sure to scoop mostly the coconut mixture, leaving excess egg white behind.
Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Overbaking or using unsweetened coconut can dry them out. Bake just until the tops are lightly golden.
RELATED: Single Serving Comfort Food Recipes
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
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone mat.
- Whisk Wet Ingredients: In a medium bowl, use a hand mixer on medium speed to whisk the egg white, sugar, vanilla, and salt until frothy and slightly thickened (about 1 minute).
- Add Coconut: Gently fold in the sweetened shredded coconut until fully combined.
- Chill the Dough: Cover and refrigerate for 30 minutes to help the macaroons hold their shape.
- Shape and Bake: Use a small cookie scoop or two spoons to form mounds on the baking sheet. Bake for 12-15 minutes, until lightly golden on top.Pro Tip: Scoop mostly the coconut mixture, leaving excess egg white behind for better-formed macaroons.
- Cool: Let macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.Note: Some egg white may leak during baking—this is normal and won’t affect the final texture.
Notes
- Separate the Egg Carefully: Even a small amount of yolk can affect the texture, so ensure only the egg white is used.
- No Mixer? Use a Whisk: A wire whisk works if you don’t have a hand mixer—just whisk until frothy and slightly thickened.
- Line the Baking Sheet: Use parchment paper or a silicone mat to prevent sticking. Macaroons can stick to unlined sheets.
- Watch the Bake Time: Bake until the tops are lightly golden. Overbaking can make them dry instead of moist and chewy.
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.