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This small batch coconut macaroons recipe is quick, easy, and perfect for coconut lovers. Made with shredded coconut and just a few simple ingredients, these cookies have chewy centers, crisp edges, and are naturally gluten-free and dairy-free. Perfectly portioned, they bake in just 15 minutes!
If you’re looking for delicious small batch cookie recipes, try our flavorful Texas Governors Mansion Cookies (Cowboy Cookies), chewy Oatmeal Cookies, jam-filled Thumbprint Cookies, and warmly spiced Ginger Cookies.
RELATED: 15 Easy Dessert Recipes For One
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep time and just 15 minutes in the oven make this recipe simple enough for anyone to tackle, even without much baking experience.
- Naturally Gluten-Free and Dairy-Free: Perfect for those with dietary restrictions, so everyone can enjoy these treats.
- Chewy and Crisp: Each macaroon features a soft, chewy center and a lightly crisp exterior, making every bite irresistible.
- Easily Doubled: Need more than a small batch? This recipe scales up effortlessly, making it great for sharing or special occasions.
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 perfect moisture and texture. Unsweetened coconut doesn’t have enough moisture and will result in dry, crumbly macaroons. Leftover coconut? Try it in a small batch of Butter Pecan Granola, Ambrosia, or Toasted Coconut Ice Cream.
- Egg White: The egg white binds the ingredients together, ensuring your macaroons hold their shape. Have an extra yolk? Use it in egg white recipes like Banana Nut Bread, Potato Gnocchi, or Chocolate Chip Cookies.
- Sugar: Granulated sugar is the best choice for even sweetness and structure, giving your macaroons the right consistency.
- Vanilla Extract: Adds a subtle, sweet depth of flavor that takes these macaroons to the next level.
- Salt: A pinch of salt enhances the flavors and balances the sweetness, ensuring each bite is perfectly satisfying.
RELATED: Single Serving Comfort Food Recipes
Recipe Variations
Here are a few easy ways to put a twist on your classic coconut macaroons:
- Chocolate Chip Coconut Macaroons: Stir in mini chocolate chips before baking for a delicious blend of coconut and chocolate in every bite.
- Lemon Coconut Macaroons: Add a bit of lemon zest to the batter for a bright, tangy flavor that pairs perfectly with the coconut’s sweetness.
- Spiced Coconut Macaroons: Mix in a pinch of cinnamon or nutmeg for a warm, comforting flavor—perfect for cooler months.
How To Make Coconut Macaroons
These step-by-step photos and instructions help you visualize how to make a small batch of macaroons. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Mix Wet Ingredients: In a medium bowl, use a hand mixer on medium speed to whisk together the egg white, sugar, vanilla extract, and salt. Whisk until the mixture is frothy and slightly thickened, which should take about 1 minute.
- Add the Coconut: Gently fold the sweetened shredded coconut into the wet mixture until fully combined.
- Chill the Dough: Cover the bowl and refrigerate the mixture for about 30 minutes. Chilling helps the macaroons hold their shape during baking.
- Shape and Bake: Use a small cookie scoop or two spoons to form mounds of the mixture on the prepared baking sheet. Bake for 12-15 minutes, or until the tops are lightly golden.
Pro Tip: Scoop mostly the coconut mixture, leaving some egg white behind in the bowl for better-formed macaroons.
- Cool the Cookies: Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Note: A little egg white may leak during baking, which is normal. Your macaroons will still hold their shape and look like the ones in the recipe photos.
Expert Tips
- Separate Carefully: Make sure the egg white is completely free of yolk. Even a small amount can impact the texture of your macaroons.
- No Mixer? No Problem: If you don’t have a hand mixer, a wire whisk works too. It may take a little more effort, but you’ll still get that frothy, slightly thickened consistency.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat to prevent sticking. Macaroons tend to stick to unlined sheets, so this step is essential.
- Don’t Overbake: Keep an eye on the timer. Overbaking can dry out the macaroons, taking away their moist, chewy texture. Bake until the tops are just lightly golden.
Frequently Asked Questions
It’s not recommended, as unsweetened coconut lacks the necessary moisture for soft and chewy macaroons. Sweetened coconut provides the ideal texture and sweetness.
Dry macaroons are often caused by using unsweetened coconut or overbaking. Be sure to use sweetened shredded coconut and bake until just lightly golden.
There are recipes available for macaroons made without eggs, but this recipe specifically requires an egg white for binding. We have not tested egg-free alternatives with this recipe.
Always line your baking sheet with parchment paper or a silicone baking mat. This ensures easy removal without sticking.
Absolutely! Melt some chocolate and dip the bottoms or drizzle it over the tops for an indulgent twist.
Store macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Coconut macaroons are made with shredded coconut and have a chewy texture, while macarons are delicate almond-based cookies with a smooth shell and a creamy filling.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Examples of the dishes used at One Dish Kitchen can be found on our Store page.
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 your oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- In a medium bowl, use a hand mixer on medium speed to whisk together the egg white, sugar, vanilla extract, and salt. Whisk until the mixture is frothy and slightly thickened, which should take about 1 minute.
- Gently fold the sweetened shredded coconut into the wet mixture until fully combined.
- Cover the bowl and refrigerate the mixture for about 30 minutes. Chilling helps the macaroons hold their shape during baking.
- Use a small cookie scoop or two spoons to form mounds of the mixture on the prepared baking sheet. Bake for 12-15 minutes, or until the tops are lightly golden.Pro Tip: Scoop mostly the coconut mixture, leaving some egg white behind in the bowl for better-formed macaroons.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.Note: A little egg white may leak during baking, which is normal.
Notes
- Separate Carefully: Make sure the egg white is completely free of yolk. Even a small amount can impact the texture of your macaroons.
- No Mixer? No Problem: If you don’t have a hand mixer, a wire whisk works too. It may take a little more effort, but you’ll still get that frothy, slightly thickened consistency.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat to prevent sticking. Macaroons tend to stick to unlined sheets, so this step is essential.
- Don’t Overbake: Keep an eye on the timer. Overbaking can dry out the macaroons, taking away their moist, chewy texture. Bake until the tops are just lightly golden.
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.
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.