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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

This is the best small batch coconut macaroons recipe! These cookies are filled with sweet coconut, featuring soft, chewy centers and crispy edges. Naturally gluten-free and dairy-free, they bake up perfectly in just 15 minutes!
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 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

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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