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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.
Made these yesterday but turned them into a version of almond joy cookies by putting a whole almond on top while baking and dipping bottoms in chocolate after cooling. Last night it was good, today it was spectacular! Made 7cookies. Small by my standards (about the size of a vanilla wafer)I burnt the first batch of coconut that I tried to toast so the second batch I didn’t even let get any color and took out of oven at about 4-5 min. Just dried it out a little. This worked well as the cooking phase turned them slightly golden at 15 min. when I took them out. Parchment paper is a must as they are very sticky going into oven. Will make every time I get a craving!
They sound heavenly. I’m so happy you enjoyed them.
It is just my husband and I, our son has grown and moved away. I love to cook and bake, however, cooking is not one of my best skills. I don’t have division to just put things together and they taste great. After seeing your website I have fallen in love with everything I see. I tried the blueberry muffins which we haven’t eaten yet but I had leftover egg white, so I clicked on the link for leftover ingredients and families coconut macaroons. I’m the only one in the house that likes that kind of thing. Just finished making the macarons and they are heavenly. The small batch is enough for me to enjoy by myself. Thank you Joanie for creating this website! I plan to try many more things and become a wonderful cook now.
I have not even tried out the recipe. But guess what, I was redirected from a small batch donut recipe and just the idea of handling leftover within is like amazing . I will be making both of these in one go. I am so pleased that the website does small batches and am glad not having to bake and then find someone to share it with 🙂
These macarons were just delicious! Thanks so much my husband and I loved them and they were really easy to make .Great recipe thanks from the UK.
I’m so glad you and your husband enjoyed the cookies. Thank you so much for taking the time to let me know.
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!!
Just made these, but I tripled the recipe because I wanted more. OMG! These are delicious! Thank you so much for posting this recipe!
Renee
How much sugar would you use if all you have is unsweetened coconut? Thanks!
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.
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😁
Thanks Kathy for researching this (your comment below doesn’t have a reply button). I have toasted unsweetened coconut and was wondering how to use it in this recipe! I’ll be using an alternative sweetener too but it should work. Thanks again.
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.
I’m so happy you love the dessert recipes. I hope you enjoy this recipe too.
Have a wonderful week.
Joanie
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.
Thank you, Helen! Please let me know how you enjoy the recipes.
Have a wonderful week.
Joanie
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.