So why are macarons called macarons but coconut macaroons are called coconut macarooooooooons?

Please ELI5? I still don’t know.

Anyway, this recipe makes only 4. When you want a coconut macaroon, you make a few, because some of us would legit eat a whole batch of them in one sitting and get a stomach ache.

Even if you don’t have the same issue as me, this recipe allows you to make a tiny batch of them and make another dessert for tomorrow, so yay!

PS, check out these bounty bars on the blog if you’re like us and cannot get enough of this chocolate+coconut combo.

Let me know and drop a rating below if you give this one a try!

Print Recipe

5 from 1 vote

Mini-batch Coconut Macaroons

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: coconut, coconut macaroons, easy recipes, gluten-free, macaroons, plant-based, small-batch, vegan

Servings: cookies

Calories: 153kcal

Ingredients

1 tbsp (plant) butter (14 g) sub coconut oil
1 tbsp maple syrup (21 g)
1 tbsp sugar (12 g)
pinch of salt
drop of vanilla extract
2 tbsp flour (14 g) gf all purpose, almond meal, coconut flour all work
1/3 cup shredded coconut (30 g) I use unsweetened, small flakes

Chocolate dip

1/4 cup chocolate chips (45 g)
1 tsp coconut oil (5 g)

Instructions

Preheat oven to 325F and line a cookie sheet with parchment.
In a small bowl add butter, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together.
Scoop on a cookie sheet, shape how you like (I used a cookie scoop) and bake 18-20 minutes until they're slightly golden.
Let them cool completely (this is necessary for them to firm up and get all chewy).
In a small bowl add chocolate and coconut oil. Microwave 30 sec at a time to melt it all together. Dip cooled macaroons (there will be chocolate left to use for something else) and refrigerate to set the chocolate. Enjoy!