The best small batch coconut macaroons recipe! These coconut-filled cookies are soft and chewy in the center and perfectly crispy around the edges. They're gluten-free and dairy-free and they bake in just 15 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American, Italian
Diet: Gluten Free, Low Lactose, Vegetarian
Keyword: coconut, coconut macaroons, coconut macaroons made without condensed milk, cookies, dairy free coconut macaroons, gluten free coconut macaroons
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.
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.