Coconut Macaroons (small batch)

Coconut Macaroons (small batch)

Prep Time10 minutes
Cook Time15 minutes
Cool5 minutes
Total Time30 minutes
Course: Afternoon Tea


  • baking tray
  • Mixing Bowl
  • Hand or Electric Beater


  • 3/4 cup Coconut sweetened shredded
  • 1 Egg large
  • 2 tbsp Sugar
  • 1/4 tsp Vanilla Extract
  • Pinch Salt
  • 1/2 cup Chocolate Chips milk or white (melted) optional


  • Heat oven to 177 degrees C.

  • Spread the coconut on a parchment 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.
Coconut Macaroons (small batch)