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.
Servings: 6 cookies
- 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