This Single Serve Coconut Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed), loaded with toasted coconut flakes, and makes only two large chewy coconut cookies. Perfect to satisfy your cookie craving!
This small batch cookie recipe is the perfect solution for when you're craving a cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover.
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⭐Why I Love It:
- Chewy Cookie with Toasted Coconut - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and chewy. I love that the shredded coconut gets a little toasted after baking for the best pockets of coconut flavor.
- Super Small Batch Recipe - I love that this single serve coconut cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies. Another favorite small batch cookie recipe is this Single Serve Brown Butter Chocolate Chip Cookie and Single Serve Double Chocolate Cookie.
- No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
🥘Ingredients
- Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Granulated Sugar
- Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. If you want to use up the leftover egg white, you can make this Single Serve White Cake or Single Serve Chocolate Cake recipe!
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Soda - This is the leavener for the cookie to help them rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Sweetened Shredded Coconut - The key ingredient to make these coconut cookies!
See the recipe card for full information on ingredients and quantities.
🔪Step by Step
This recipe for Single Serve Coconut Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.
Photo 1 - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla extract until well combined.
Photo 2 - Mix in the flour, baking soda, and salt to combine. Mix in the shredded coconut. Pop the dough in the fridge while the oven finishes preheating.
Photo 3 - Scoop the dough into large balls and place on a parchment lined baking sheet.
Photo 4 - Bake until the edges are firm and set and the center is just set. Allow to cool for at least 10 minutes on the baking sheet so the cookies can finish cooking on the warm sheet. Enjoy!
💭Recipe Tips
- Softened Butter - In order to mix up the coconut cookie dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
- Lower Oven Rack - I recommend lowering your oven rack to the lower third of the oven so any coconut pieces sticking out of the cookie (or pressed on top) don't burn but just get nicely toasted.
- Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the egg yolk helps keep the single serve cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in this single serve pancake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Coconut Cookie (Small Batch)
This Single Serve Coconut Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed), loaded with coconut flakes, and makes only two large chewy coconut cookies. Perfect to satisfy your cookie craving!
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 35 minutes
- Yield: 2 large cookies
- Category: Dessert, Cookies, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 2 tablespoons unsalted butter, softened to room temperature
- 3 tablespoons packed brown sugar, light or dark
- 1 tablespoon white granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ⅓ cup + 1 tablespoon all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt, halve for table salt
- ⅓ cup sweetened shredded coconut
Instructions
- Prep - Get the oven preheating to 350 degrees F. Lower the oven rack to the lower third of oven (this helps prevent the coconut flakes from burning but they still get nice and toasted. Line a baking sheet with parchment paper.
- Mix Butter and Sugar - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
- Add Yolk and Vanilla - Mix in the egg yolk and vanilla until well combined.
- Add Dry Ingredients - Stir in flour, baking soda, and salt. Then mix in the shredded coconut.
- Chill Dough - I like to pop the dough in the fridge for 10-15 minutes while the oven finishes preheating.
- Roll into Balls - Roll the dough into two balls and place on a baking sheet. I like to use a large ⅓ cup cookie scoop (the same size I use to fill a standard muffin pan). I also like to press a little extra shredded coconut on top so each cookie has a little toasted coconut on top after baking.
- Bake - Bake for 11–14 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
- Cool on Baking Sheet - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!
Notes
Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Leftovers can be stored at room temperature, in an airtight container, for up to 1 week.
Nutrition
- Serving Size: 1 large cookie
- Calories: 375
- Sugar: 26.3 g
- Sodium: 362.9 mg
- Fat: 19.5 g
- Carbohydrates: 46.4 g
- Fiber: 1.4 g
- Protein: 4.5 g
- Cholesterol: 122.8 mg
Kathleen Hansen says
I love how chewy these cookies are and the shredded coconut mix-in is one of my favorites!