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Craving a sweet treat that won’t leave you with an overwhelming number of leftovers? Say hello to these scrumptious Small Batch Coconut Macaroons. Made with simple ingredients and baked to golden perfection in minutes, these morsels are the answer to your dessert dreams without the excess.
If you’re looking for small batch cookie recipes, try our small batch Texas Governors Mansion Cookies (Cowboy Cookies), Oatmeal Cookies, Thumbprint Cookies, Ginger Cookies, and other cookie recipes for one!
RELATED: 15 Easy Dessert Recipes For One
Why You’ll Love This Recipe
- Simple to Make: The prep time is minimal, and they bake in just 15 minutes. Even if you’re not an experienced baker, you’ll find this recipe a breeze.
- Gluten-Free and Dairy-Free: This recipe is perfect for people with dietary restrictions.
- Deliciously Chewy: These macaroons boast a chewy center and a crisp exterior that make each bite a delight.
- Scales Beautifully: Need more than a small batch? This recipe doubles (or triples) with ease, making it perfect for gatherings.
Ingredients
- Shredded coconut: Use sweetened shredded coconut to achieve the right moisture and texture in your macaroons. Unsweetened varieties lack the necessary moisture, leading to a dry and crumbly end result. If you have leftover coconut, consider using it in a small batch of Butter Pecan Granola or in Toasted Coconut Ice Cream.
- Egg white: This is your binding agent, holding all the ingredients in harmony. Got an extra egg yolk? Don’t waste it—check out our other recipes that call specifically for yolks like Banana Nut Bread, Potato Gnocchi, and Chocolate Chip Cookies.
- Sugar: Stick with classic granulated sugar for consistent sweetness and structure. It’s a reliable choice for achieving that ideal macaroon texture.
- Vanilla extract: Not just an afterthought—vanilla extract provides that nuanced flavor that makes these treats extra special.
- Salt: A small but mighty ingredient, salt does more than you think. It not only heightens other flavors but also helps offset the sweetness, creating a balanced bite every time.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
RELATED: Single Serving Comfort Food Recipes
Recipe Variations
Love a good twist on a classic? Then you’re in the right place. Here are some creative ways to change up your cookies.
- Chocolate Chip Coconut Macaroons: Mix in a few mini chocolate chips to your batter before baking. Chocolate and coconut are a match made in heaven, and the mini chips distribute evenly in the batter.
- Lemon Coconut Macaroons: Add lemon zest to your coconut mixture for a citrusy zing. The tangy lemon flavor balances perfectly with the coconut’s sweetness.
- Spiced Coconut Macaroons: Sprinkle in a bit of cinnamon or nutmeg to your coconut mixture before baking. These warm spices offer a cozy touch that makes these treats especially comforting during colder months.
How To Make Coconut Macaroons
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat and Prep: Before you start, have all your ingredients ready. Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or opt for a silicone baking mat for easier cleanup.
- Whisk Wet Ingredients: In a medium bowl, use a hand mixer on medium speed to whisk the egg white, sugar, vanilla extract, and salt. Aim for a frothy mixture with a slightly thickened consistency, usually achievable in just over a minute.
- Incorporate Coconut: Gently fold the sweetened shredded coconut into your wet mixture until well-combined.
- Chill Time: Cover your bowl and let the mixture chill in the fridge for about 30 minutes. This helps in forming better macaroons and making sure they hold their shape.
- Shape and Bake: Utilize a small cookie scoop or a pair of spoons to form small mounds of the batter on your prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.
Pro Tip: When scooping, aim to get mostly the coconut mixture, leaving some residual egg white in the bowl.
- Cool Down: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Note: Due to the lack of flour or other binding agents, you might notice minor egg white leakage during baking. This is normal, and your macaroons should still retain their shape, resembling the images accompanying this recipe.
Expert Tips
- Egg White Purity: Ensure that no traces of egg yolk are present in the egg white. Even a small amount can affect the final texture of your macaroons.
- Hand Whisk Alternative: No hand mixer? No problem. A wire whisk can work just as well to whip the egg white to a frothy consistency. It might take a bit more elbow grease, but the results will be just as delicious.
- Prevent Sticking: A lined baking sheet is a must for this recipe. Use either parchment paper or a silicone baking mat to ensure easy removal of your macaroons, as they have a tendency to stick to unlined sheets.
- Watch the Clock: Avoid overbaking to ensure your coconut macaroons retain their moist, chewy interior. Overcooked macaroons can turn out dry, losing their delightful texture.
Serving Suggestions
Ah, you’ve done it! Your kitchen smells heavenly and you’ve got a beautiful small batch of coconut macaroons on your hands. Now, let’s chat about how to serve these gems to make them even more irresistible. Here are some top-tier ways to elevate your macaroon experience.
- Fruit Compote: Pair these macaroons with a serving of ambrosia. The fruity flavors and sauce-like texture contrast beautifully with the chewy coconut.
- Ice Cream: Imagine a scoop of vanilla ice cream beside a warm macaroon. Or better yet, make a macaroon ice cream sandwich! The cold, creamy ice cream is a wonderful counterpart to the crispy, chewy texture of the macaroons.
- Coffee or Tea: Serve these treats alongside a cup of your favorite hot beverage. Whether it’s a strong espresso or a fragrant chai tea, the warm drink helps to highlight the macaroon’s sweetness and coconut flavor.
- Dessert Platter: Arrange your macaroons on a dessert platter with other bite-sized goodies like brownies, a mini cheesecake, or peanut butter fudge. This offers a variety of flavors and textures, making each bite exciting.
- Dipped in Chocolate Fondue: For a luxurious treat, dip half of each macaroon into a pot of warm chocolate fondue. The silky chocolate layer adds another dimension of indulgence, perfect for special occasions or just because you deserve it.
Frequently Asked Questions
While they may sound similar and share some common ingredients like egg whites, sugar, vanilla, and a touch of salt, macaroons and macarons are distinctly different cookies. Macaroons feature sweetened shredded or flaked coconut as their primary flavor and texture component. On the other hand, macarons are crafted from finely ground blanched almonds. This key ingredient difference results in unique textures and flavors for each type of cookie.
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 them in an airtight container. They will keep for up to three months in the freezer.
There are recipes for macaroons made without eggs but this recipe requires an egg white.
To infuse your coconut macaroons with chocolate goodness, start by melting 2 ounces of chopped chocolate. Use a microwave-safe glass bowl, and heat in 15-second intervals. Stir the chocolate after each burst of heat. Don’t worry if it doesn’t seem to melt after the first stir; this is completely normal. By the third round of stirring, you’ll be able to mix the warmer chocolate from the edges into the center, promoting even and speedy melting. Brands like Baker’s or Ghirardelli are solid choices for high-quality chocolate.
Once your macaroons have cooled completely, you have two delicious options. You can either dip the bottoms of each macaroon into the bowl of melted chocolate or opt for an artsy drizzle of chocolate over the tops.
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
- Before you start, have all your ingredients ready. Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or opt for a silicone baking mat for easier cleanup.
- In a medium bowl, use a hand mixer on medium speed to whisk the egg white, sugar, vanilla extract, and salt. Aim for a frothy mixture with a slightly thickened consistency, usually achievable in just over a minute.
- Gently fold the sweetened shredded coconut into your wet mixture until well-combined.
- Cover your bowl and let the mixture chill in the fridge for about 30 minutes. This helps in forming better macaroons and making sure they hold their shape.
- Utilize a small cookie scoop or a pair of spoons to form small mounds of the batter on your prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden.Pro Tip: When scooping, aim to get mostly the coconut mixture, leaving some residual egg white in the bowl.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
-
- Egg White Purity: Ensure that no traces of egg yolk are present in the egg white. Even a small amount can affect the final texture of your macaroons.
-
- Hand Whisk Alternative: No hand mixer? No problem. A wire whisk can work just as well to whip the egg white to a frothy consistency. It might take a bit more elbow grease, but the results will be just as delicious.
-
- Prevent Sticking: A lined baking sheet is a must for this recipe. Use either parchment paper or a silicone baking mat to ensure easy removal of your macaroons, as they have a tendency to stick to unlined sheets.
-
- Watch the Clock: Avoid overbaking to ensure your coconut macaroons retain their moist, chewy interior. Overcooked macaroons can turn out dry, losing their delightful texture.
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.