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–+ servings
a small batch of coconut macaroons in a brown bowl.
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5 from 26 votes

Small Batch Coconut Macaroons

Bake chewy small batch coconut macaroons made with sweetened shredded coconut, egg white, and sugar. Naturally gluten-free with golden edges and soft, tender centers.
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

  • Heat oven to 350°F. Line a small baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, beat the egg white, sugar, vanilla, and salt with a hand mixer on medium speed for about 1 minute, until frothy and slightly thickened.
  • Gently fold in the sweetened shredded coconut until evenly mixed.
  • Cover and refrigerate for 30 minutes. This helps the macaroons hold their shape while baking.
  • Scoop heaping tablespoons of the mixture onto the baking sheet, spacing them about 1 inch apart. Bake 12 to 15 minutes, until the tops and edges are lightly golden.
    Tip: Scoop mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
  • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Note: A small amount of egg white may spread during baking. This is normal and does not affect the chewy texture.

Notes

  • Use Only the Egg White: Even a small amount of yolk can prevent the mixture from whipping properly and affect texture.
  • Chill the Mixture: Refrigerating for 30 minutes helps the macaroons hold their shape and bake up tall instead of spreading.
  • Line the Pan: Always use parchment paper or a silicone mat to prevent sticking.
  • Do Not Overbake: Remove when the tops and edges are lightly golden. The centers should still feel slightly soft for a chewy texture once cooled.
  • Let Them Cool Completely: Macaroons firm up as they cool. Moving them too soon can cause them to fall apart.

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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