Chewy small batch coconut macaroons made with shredded coconut, egg white, and a touch of vanilla. This easy coconut cookie recipe is perfect for quick homemade desserts, small batches, or holiday treats. Lightly golden on the edges with a soft, chewy center, these macaroons pair well with coffee, tea, or chocolate.
Ingredients
- 1 large egg white
- 2 tbsp sugar
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 1 cup sweetened shredded coconut
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone baking mat.
2. Make the Macaroon Base
In a medium bowl, use a hand mixer on medium speed to beat the egg white, sugar, vanilla extract, and salt for about 1 minute, until frothy and slightly thickened.
Gently fold in the shredded coconut until evenly combined.
Cover the mixture and refrigerate for 30 minutes to help the macaroons hold their shape while baking.
3. Shape and Bake
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Focus on scooping mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
Bake for 12–15 minutes, or until the tops and edges are lightly golden.
Allow to 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.
Why You’ll Love This Recipe
- Quick and easy to make with minimal ingredients
- Chewy, sweet coconut flavor in every bite
- Perfect for small batches or single-serving treats
- Simple ingredients you likely already have at home
Tips
- Chill the mixture to ensure macaroons hold their shape during baking
- Use a small ice cream scoop or tablespoon for uniform-sized cookies
- Don’t overbeat the egg white—it should be frothy but not stiff
- Leave space between macaroons on the baking sheet to prevent sticking
Variations and Substitutions
- Dip macaroons in melted chocolate for an extra layer of flavor
- Substitute unsweetened coconut and adjust sugar to taste
- Add a few drops of almond extract instead of vanilla for a nutty flavor
- Mix in chopped nuts or dried fruit for added texture
FAQs
Can I make these ahead of time?
Yes, store in an airtight container at room temperature for up to 3 days.
Can I freeze the macaroons?
Yes, freeze baked macaroons in a sealed container for up to 1 month.
Do I need to refrigerate before baking?
Refrigerating helps the macaroons keep their shape, but it’s optional if you’re short on time.
Serving
Serve at room temperature. These macaroons make a great snack, dessert, or small sweet addition to tea or coffee.
Suggestions
- Pair with a cup of tea, coffee, or hot chocolate
- Stack with a drizzle of chocolate for dessert platters
- Perfect for gift boxes, holiday treats, or small gatherings
Small Batch Coconut Macaroons
6
servings10
minutes15
minutesIngredients
1 large 1 egg white
2 tbsp 2 sugar
¼ tsp vanilla extract
⅛ tsp salt
1 cup 1 sweetened shredded coconut
Directions
- Prepare the Oven
- Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper or a silicone baking mat.
- Make the Macaroon Base
- In a medium bowl, use a hand mixer on medium speed to beat the egg white, sugar, vanilla extract, and salt for about 1 minute, until frothy and slightly thickened.
- Gently fold in the shredded coconut until evenly combined.
- Cover the mixture and refrigerate for 30 minutes to help the macaroons hold their shape while baking.
- Shape and Bake
- Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Focus on scooping mostly the coconut, leaving excess liquid behind for better-shaped macaroons.
- Bake for 12–15 minutes, or until the tops and edges are lightly golden.
- Allow to 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.
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