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Small Batch Coconut Macaroons

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.

Five coconut macaroons on a silver tray next to a blue napkin.

If you’re a coconut lover, coconut macaroons might just be your favorite kind of 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.

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RELATED: 15 Easy Dessert Recipes For One

one coconut macaroon on a white lace plate next to a cup of coffee and a blue napkin.

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.

RELATED: The Best Cookie Recipes For One


Scroll down to the recipe box for ingredient amounts and recipe instructions.

  • shredded coconut
  • egg white
  • sugar
  • vanilla extract
  • salt

RELATED: Single Serving Comfort Food Recipes

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.

If you decide not to toast the coconut, the macaroons will be a more chewy consistency – still delicious though.

Making The Macaroons

  1. While the shredded coconut is in the oven, whisk together the egg white, sugar and vanilla in a small bowl.
  2. After the coconut has cooled, stir it into the other ingredients.
  3. 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.
  4. 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.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this coconut macaroon recipe, 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 at our Store page.


These Small Batch Coconut Macaroons are ideal for anyone cooking for one. Soft and chewy centers, crispy outsides and so easy to make. Just one egg white and a few other ingredients needed to make these sweet coconut-filled treats. | onedishkitchen.com

Small Batch Coconut Macaroons

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 5 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keywords: coconut, cookies
Servings: 6 cookies
Calories: 130kcal
Author: Joanie Zisk


  • 3/4 cup sweetened shredded coconut
  • 1 large egg white
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • pinch salt


  • 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.


Serving: 2cookies | Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 72mg | Fiber: 2g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.6mg

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.

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21 thoughts on “Small Batch Coconut Macaroons”

  1. 5 stars
    So happy I stumbled across this site! So many recipes I can’t wait to try. I made these macaroons and they were delicious!! Hubby said they were better than the ones at the store. And I agree. I followed the recipe precisely and made no substitutions. So quick and easy. And the fact that there were suggestions on using the leftover egg yolk….marvelous! Oatmeal cookies here I come!!

  2. Renee Jenkins

    Just made these, but I tripled the recipe because I wanted more. OMG! These are delicious! Thank you so much for posting this recipe!

    1. Hi Kathy,
      First off, if you use unsweetened coconut in this macaroons recipe the cookies will not be as chewy. You can still use unsweetened coconut but just know that the texture will be a little different. Unsweetened coconut tends to be a bit drier than sweetened coconut so it will affect the texture a little bit. I really haven’t experimented with unsweetened coconut in this particular recipe so I don’t know the exact amount of sugar you’d need to add. You may actually find that the 2 tablespoons of sugar makes the cookies sweet enough for you – it can be a matter of personal preference.

      1. Thanks for your timely reply! I did some sleuthing and discovered that one cannot simply add more sugar to an unsweetened coconut recipe as the sugar must be absorbed into the coconut. As you stated, texture is likewise an issue. However, if you find your pantry stocked with unsweetened coconut when you require sweetened, heres what to do: heat equal amounts of sugar and water in a saucepan over medium heat until just melted. Pour over coconut and toss. Spread coconut on a parchment lined cookie sheet and allow to cool. Ratio: 3T water and sugar to 3/4 C coconut. Comments reveal that this method is a sweet success😁

  3. I have made so many of your dessert recipes! I’m looking forward to trying these. They are perfect for the two of us to enjoy a little indulgence without having leftovers to keep tempting us.

  4. Your site is the best!!! I have a long list of things I’m going to try. I think these cookies are going to be first. The next one will be the banana bread to use up the egg yolk.

  5. I am so excited to see this small batch recipe. A couple of great points I’d like to share. Small batch baking allows you to see where you may or may not tweak, without wasting your ingredients or making so many.

    I am beyond excited to make these and if all turns out well this will be added to my dessert table.

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