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.

Six coconut macaroons in a straight line on a metal tray next to a navy blue napkin

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.

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RELATED: 15 Easy Dessert Recipes For One

Six coconut macaroons spread out on a metal tray with a navy blue napkin and a coffee mug

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

Shredded coconut spread out on a small baking tray

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
  • sugar
  • vanilla extract
  • salt
  • chocolate chips (optional)

RELATED: Single Serving Comfort Food Recipes

Using a small cookie scoop to place macaroons on small baking tray

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.

Toasted coconut on small baking tray

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.

Coconut macaroons after they are done baking on a small baking tray

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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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. |

Small Batch Coconut Macaroons

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool: 5 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Dessert
Keyword: coconut, cookies
Servings: 6 cookies
Calories: 170kcal
Author: Joanie Zisk


  • 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.


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
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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. |
Small batch coconut macaroons | one dish kitchen

21 thoughts on “Small Batch Coconut Macaroons”

  1. Mallory Mitchell

    This is great!! I love the small batch aspect. I’m definitely going to have to try these out sometime 🙂

  2. 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!!

  3. 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!

  4. 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!

    1. Housebound by myself at Passover, this seems the perfect dessert for a very simple celebratory meal.

      Thanks so much for sharing.

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