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–+ servings
a brown coconut bowl filled with coconut macaroons.
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5 from 26 votes

Small Batch Coconut Macaroons

These small batch coconut macaroons are chewy on the inside, crisp on the edges, and packed with sweet coconut flavor. Made with just a few simple ingredients, they’re easy to mix, bake, and enjoy!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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
Servings: 6 cookies
Author: Joanie Zisk

Equipment

Ingredients

  • 1 large egg white
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup sweetened shredded coconut
US - Metric

Instructions

  • Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone mat.
  • Whisk Wet Ingredients: In a medium bowl, use a hand mixer on medium speed to whisk the egg white, sugar, vanilla, and salt until frothy and slightly thickened (about 1 minute).
  • Add Coconut: Gently fold in the sweetened shredded coconut until fully combined.
  • Chill the Dough: Cover and refrigerate for 30 minutes to help the macaroons hold their shape.
  • Shape and Bake: Use a small cookie scoop or two spoons to form mounds on the baking sheet. Bake for 12-15 minutes, until lightly golden on top.
    Pro Tip: Scoop mostly the coconut mixture, leaving excess egg white behind for better-formed macaroons.
  • Cool: Let macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.
    Note: Some egg white may leak during baking—this is normal and won’t affect the final texture.

Notes

  • Separate the Egg Carefully: Even a small amount of yolk can affect the texture, so ensure only the egg white is used.
  • No Mixer? Use a Whisk: A wire whisk works if you don’t have a hand mixer—just whisk until frothy and slightly thickened.
  • Line the Baking Sheet: Use parchment paper or a silicone mat to prevent sticking. Macaroons can stick to unlined sheets.
  • Watch the Bake Time: Bake until the tops are lightly golden. Overbaking can make them dry instead of moist and chewy.

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 93mg | Fiber: 3g | Sugar: 5g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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