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 cookie recipe makes the perfect amount for one or two people.

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 cookie recipe makes the perfect amount for one or two people. | One Dish Kitchen

Coconut Macaroons have always been a favorite cookie of mine. As a coconut lover, I find these sweet treats heavenly.

One bite through the slightly crisp shell only to discover a soft, gooey, sweet, coconut-filled center makes me thankful this easy recipe makes just a small batch. If it didn’t, I’d be in trouble because it would be way too easy for me to devour the entire big batch.

RELATED: 15 Easy Dessert Recipes For One

Coconut Macaroons | One Dish Kitchen

Small batch means 6 cookies – the perfect amount if you’re cooking for only yourself.

This coconut macaroons recipe is so easy too. One egg white and a handful of ingredients are all that you need to make them.

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Toasting coconut | One Dish Kitchen

Macaroons

When I’m “cooking for one”, I often only use an egg yolk in the recipes. Since wasting food is not something I ever want to do, I’m always happy to find ways to use up the leftover egg whites.  

Toasted Coconut | One Dish Kitchen

These coconut macaroons are perfect. Chewy centers with slightly crispy exterior, they’re absolutely irresistible!  

If you’ve got some shredded coconut stashed away, along with sugar, vanilla, salt and yes, an egg white – you have everything you need to make these delicious cookies.

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Macaroons | One Dish Kitchen

How To Make Coconut Macaroons

For this coconut macaroon recipe, I use only three-quarters of a cup of shredded coconut.

I like to toast the coconut first only because I love extra-crispy macaroons and toasting the coconut enhances the flavor. I also like the look of a browned cookie. You don’t have to do this if you don’t want to. The coconut toasts in about 5 minutes so if you can spare the time, I’d encourage you to toast the coconut.

Small batch of coconut macaroons | One Dish Kitchen

If you’re a fan of coconut, you will love these coconut macaroons.  

Hands down, it’s the easiest cookie recipe ever. That might be a slight exaggeration, but they’re super easy nonetheless.

Coconut macaroons are gluten-free and perfect for those avoiding wheat.

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.

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You might want to consider using an egg yolk in any of these recipes:

Enjoy!

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Coconut Macaroons Recipe

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: 20 minutes
Cool: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keyword: coconut, cookies
Servings: 6 cookies
Calories: 170kcal
Author: Joanie Zisk

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 2cookies | Calories: 170kcal | 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
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

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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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

10 thoughts on “Small Batch Coconut Macaroons”

  1. The only coconut I will eat is in a macaroon!! I love the fact this is a small batch recipe because they are always better fresh!! Thank you for sharing, definitely saving this for later!!

  2. Kimberly @ Berly's Kitchen

    Yum!! I’m glad this is a small batch because I don’t think I’d want to share. They look delicious!

  3. Tom @ Adventurous Travels

    They look delicious! I love coconut and yesterday I made a coconut cake 😉 Now I have to try these ones – they seem quite simple to make but I’m sure they taste amazing!

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