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3 Ingredient Coconut Macaroons

4.47 from 244 votes
Easily make Coconut Macaroons with my 3-ingredient recipe for the best macaroons recipe without all the fuss.
3 Ingredient Coconut Macaroons - Condensed milk, coconut and chocolate! it could not be simpler

Hi Bold Bakers!

We all know and love traditional chocolate dipped coconut macaroons! They are full of coconutty flavor and have a great chewy texture. While these are pretty simple to whip up to begin with, I’ve gone a step farther and made them fool proof!

My 3 Ingredient Coconut Macaroons recipe is an amazing way to start baking. If you are a beginner baker or are simply looking for a super quick and delicious recipe, this one is for you! And you’ll be on your way to becoming a truly Bold Baker, baking with confidence!

How to Make Coconut Macaroons?

The base of this recipe is actually just 2 ingredients – sweetened condensed milk and shredded coconut! While traditional coconut macaroons are made using egg whites, these are egg free. All you do is mix the 2 ingredients in a big bowl, scoop, and then bake. After just 15 minutes in the oven, I dip the cookies in rich melted chocolate and allow to set.

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The result are coconut cookies that are perfectly sweet, toasty and golden on the outside while being moist and chewy on the inside. They are impressive enough to serve at any party or special event, and no one has to know they were easy as pie!

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What’s the Difference between a Macaron vs. Macaroon?

Macarons and macaroons are very different cookies. A macaroon is traditionally made with coconut while a macaron is meringue based and made with almond flour. French Macarons are considered much more difficult to make and finicky than these easy macaroons. You can give my French Macaron recipe a go but make sure you watch my step-by-step video so you’re ready.

And you can get more 3 Ingredient Cookies including:

3 Ingredient Coconut Macaroons

4.47 from 244 votes
Easily make Coconut Macaroons with my 3-ingredient recipe for the best macaroons recipe without all the fuss.
Author: livingonadime.com
Servings: 12 -15 Cookies
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Easily make Coconut Macaroons with my 3-ingredient recipe for the best macaroons recipe without all the fuss.
Author: livingonadime.com
Servings: 12 -15 Cookies

Ingredients

  • 3 1/4 cups (10oz/300g) shredded coconut
  • 3/4 cup (7oz/225g) sweetened condensed milk (about 1/2 can)
  • 1/2 cup (3oz/90g) chocolate, melted

Instructions

  • Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat.
  • In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
  • Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart, no need to worry about these spreading.
  • Gently form into a rounded mound for form the classic macaroon shape.
  • Bake until the tops are golden brown, about 15-20 minutes.
  • Remove from the oven and allow to cool slightly.
  • Once cooled dip the bottom or top of each macaroon in melted chocolate. Set aside on a wire rack to set. Once cooled store in an airtight container for 4 days. Enjoy!

Get 3 Free Snacks from NatureBox

I’m excited to partner with NatureBox to bring you these recipes. NatureBox creates delicious snacks made with high-quality, simple ingredients. Visit naturebox.com and get 3 FREE SNACKS with your first order! Also, you’ll find my favorite snacks listed on that page. NatureBox only delivers in the U.S. at this time but let me know in the comments below if you want to get NatureBox snacks in your country and I will let them know.

 

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Cynthia
Cynthia
1 year ago

Hey Gemma,

So great to always see your simple recipes.

I tried the macaroons and mine crumbled. I had to hold them with lots of causion to be able to apply choc. What could have been the problem?

However, even their state i did enjoy the taste.

Fahmida
Fahmida
10 months ago

Hi,

I really wanna try these. Is it possible to use evaporated milk for this recipe?

knittingkitty
4 months ago

Just made these and my husband loved them. I used natural, unsweetened coconut and ended up using an entire can of condensed milk because it was too dry to stay together. I drizzled the chocolate over the top and they are delish!!

Hannah
Hannah
27 days ago

Oh my! I rarely leave reviews (sheer laziness really), but… oh my! I needed to use up some condensed milk, found your recipe, and happened to have some dessicated coconut lying around. These were an unexpected delight. Thank you!

Arthi
Arthi
2 months ago

Is there a way to use Splenda or other sweetener and evaporated milk.

Hau’oli
Hau’oli
2 months ago

Yummmm! I was able to find sweetened condensed coconut milk so followed your recipe and wise directions to make these vegan for my friends. And to add some “holiday spirit” to them I added dried cranberry to the dough before baking then dipped each bottom in vegan chocolate after they cooled. So delicious!

Ivy
Ivy
3 months ago

Hi Gemma. I tried this recipe already,it taste so good.I love the coconut so much. But one of the problem is my macaroons didn’t hold their shape after baked.

Vidhi
Vidhi
5 months ago

Loved the recipe…the Macroons were delicious..hard on top and moist inside…it’s soooooooo easy and quick and delicious. Thank you.

Last edited 5 months ago by Vidhi
Arfa Iqbal
6 months ago

Gemma i tried the coconut macron but i ailed miseraby the conensed milk kind of burnt n they took about 30 minutes to just cook up and also please tell me some fix coz i followed exact measurement n steps

7 months ago

I’ve done it again! I promise to make them again for a picture but these were INSTANTLY gobbled up. I barely got one and escaped with my hand intact. I used a teaspoon scoop to make the macaroons bite-size. At soon as they were out of the oven I pushed a quarter maraschino cherry in. I let them cool and then drizzled them with melted dark chocolate. Working on somethings using pumpkin for Thanksgiving. Love to all.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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