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Small Batch Coconut Macaroons

Course Dessert
Cuisine American
Keyword coconut macaroons, easy macaroons, egg white cookies, six cookie recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cookies
Six chewy coconut cookies made with one egg white. They bake until the tips are golden and cool on a rack.

Ingredients

  • 1 large egg white
  • 2 Tbsp sugar
  • ¼ tsp vanilla
  • ⅛ tsp salt
  • 1 cup sweetened shredded coconut

Directions

  • Heat the oven to 350°F and line a small baking tray.
  • Beat the egg white with the sugar, vanilla, and salt for about 1 minute, until foamy.
  • Fold in the coconut, cover and chill for 30 minutes.
  • Drop heaping tablespoons of the mixture onto the tray, about an inch apart.
  • Bake for 12 to 15 minutes, until the tips are golden.
  • Let the macaroons rest on the tray for 5 minutes, then cool completely on a rack.

Nutrition

Serving: 27g | Calories: 91kcal | Carbohydrates: 12g | Protein: 1.3g | Fat: 4.4g | Saturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 106mg | Potassium: 68mg | Fiber: 1.5g | Sugar: 9.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 2.3mg | Iron: 0.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg white counted as raw egg white (one large white 33 g), sweetened shredded coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.