This is the best Coconut Macaroons recipe! These coconut filled cookies are soft and chewy in the center and perfectly crispy around the edges. This small batch 5-ingredient cookie recipe makes the perfect amount for one or two people.
If you’re a coconut lover, coconut macaroons are likely your favorite cookie. They’re actually one of mine. Crunchy on the outside and chewy in the center, I think they’re irresistible.
Coconut macaroons are easy to make too. In fact, if you’ve got one egg and a stash of coconut in your pantry, these cookies can be yours in minutes.
Gluten Free Coconut Macaroons
If you’re looking for gluten free cookie recipes, you need to try these coconut macaroons. They’re so easy to make and can be ready in under 30 minutes.
This small batch macaroons recipe will yield 6-7 cookies.
Coconut Macaroon Ingredients
For this small batch recipe, you will need:
Scroll down to the recipe box for ingredient amounts and recipe instructions.
- shredded coconut
- egg white * scroll down to see recipes using just one egg yolk
- vanilla extract
- chocolate chips (optional)
How To Make Coconut Macaroons
For this coconut macaroon recipe, I use three-quarters of a cup of shredded coconut (70 grams).
Toasting The Coconut
Toasting the coconut is a personal preference of mine. It takes just 5 minutes in the oven to toast coconut and I happen to love the crunchiness it adds to the macaroons and toasting enhances the flavor.
You don’t have to toast the coconut. The result will be a more chewy macaroon.
Making The Macaroons
While the shredded coconut is in the oven, whisk together the egg white, sugar and vanilla in a small bowl.
After the coconut has cooled, stir it into the other ingredients.
Use a small cookie scoop or a large spoon and scoop or spoon the coconut mixture into small balls and place on baking sheet spaced about an inch or so apart.
Bake for 15-20 minutes, until the tops are golden.
Tips For Making Coconut Macaroons
Make sure there is no egg yolk remaining in the egg white.
For more meringue-like macaroons, whisk the egg white until soft peaks form, then gradually add in the sugar and whisk until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the toasted coconut.
Do not overbake, this will dry out your coconut macaroons.
For a delightful coconut macaroon variation, dip the bottoms of the baked and cooled coconut macaroons in melted chocolate.
How To Store Coconut Macaroons
Store coconut macaroons in a covered container. They keep for up to a week at room temperature.
For longer storage, wrap macaroons tightly in plastic wrap and place in an airtight container. They will keep for up to three months in the freezer.
You might want to consider using an egg yolk in any of these recipes:
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Examples of the dishes used at One Dish Kitchen can be found at our Store page.
Coconut Macaroons Recipe
- 3/4 cup sweetened shredded coconut
- 1 large egg white
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- pinch salt
- 1/2 cup chocolate chips , melted (optional)
- Heat oven to 350 degrees F (177 degrees C).
- Spread the coconut on a parchment or silpat lined baking sheet and toast for about 5 minutes or until slightly golden. Remove pan from the oven and set aside.
- Whisk the egg white, sugar, vanilla, and salt in a mixing bowl. Mix until the egg white and the sugar is completely combined.
- Gently stir in the toasted coconut and mix until coconut is evenly moistened.
- Using wet hands, a small ice cream scoop, or two tablespoons, shape, scoop or spoon the coconut mixture into small balls and place on baking sheet spaced about an inch or so apart.
- Bake the macaroons for 15-20 minutes until golden.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dip bottoms of macaroons into melted chocolate.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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