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3 Ingredient Coconut Macaroons - Condensed milk, coconut and chocolate! it could not be simpler

3 Ingredient Coconut Macaroons

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Easily make Coconut Macaroons with my 3-ingredient recipe for the best macaroons recipe without all the fuss.


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:

4.2 from 100 votes
3 Ingredient Coconut Macaroons - Condensed milk, coconut and chocolate! it could not be simpler
3 Ingredient Coconut Macaroons
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 12 -15 Cookies
Author: livingonadime.com
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
  1. Preheat your oven to 350°F (180oC) and line a large cookie sheet with parchment paper or a Silpat Mat.
  2. 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.
  3. 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.
  4. Gently form into a rounded mound for form the classic macaroon shape.
  5. Bake until the tops are golden brown, about 15-20 minutes minutes.
  6. Remove from the oven and allow to cool Slightly.
  7. 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 air tight container for 4 days. Enjoy!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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139 Comments

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  1. Syeda Sani-e-Zahra Naqvi on July 5, 2019 at 10:18 am

    Gemma, how would you make them in a microwave?

    • Gemma Stafford on July 6, 2019 at 4:17 am

      Hi there,
      funny enough I think you could do it. Perhaps 4 at a time, for about 30 seconds, then test them to see how they are doing.
      Let us know, we have not tried it,
      Gemma 🙂

      • SanieZahra on August 15, 2019 at 9:25 am

        Made them with success finally in the smallest microwave :)! Added 1 part of Dulce De Leche to 4 parts desiccated coconut. Cooked on lowest heat setting for about 90 seconds per macaroon. Btw, this Dulce de Leche on your recipe as well using low fat milk and dark brown sugar.

        • Gemma Stafford on August 16, 2019 at 3:03 pm

          Delighted to hear it!! Thanks for trying it out :).

          Best,
          Gemma.

  2. Gnus on June 18, 2019 at 9:21 am

    Hi Gemma,

    I find the recipe a bit coconut overloaded, it seems to give a mouthful to chew all those shredded coconut. How would you suggest to modify the recipe?

    • Gemma Stafford on June 18, 2019 at 11:21 am

      Hi there,
      that is what a macaroon is I suppose, just coconut!
      Coconut, however, can be fitted into many recipes. I think it will be better to fit this into another cookie recipe, rather than changing this one. I think it would work well in this cookie, perhaps sub out some of the oats! (https://www.biggerbolderbaking.com/oatmeal-cookies-best-ever/). You can also omit the raisins here, and add things like cranberries for instance which will work well with the coconut.
      I hope this will work better for you,
      Gemma 🙂

  3. Gemma Stafford on May 10, 2019 at 7:57 pm

    Hi Shima,

    Yes you can use compound chocolate. That or bittersweet 70% chocolate will work really well.

    Best,
    Gemma.

  4. Gemma Stafford on May 10, 2019 at 7:52 pm

    Hi Shima,

    Yes you can use compound chocolate. That or bittersweet 70% chocolate will work really well.

    Best,
    Gemma.

  5. Erum Adnan on April 7, 2019 at 5:53 am

    Hi Gemma
    I love your recipes and i try most of them. I tried peanut cookies as well as coconut macaroons but i had a problem in both of them don’t know what i am doing wrong. The macaroons were so good and chewy when i ate them fresh but afterwards they turn so hard like a rock to bite on? Peanut cookies spread so much oil while baking and the colour was too dark as compared to yours.?

    • Gemma Stafford on April 9, 2019 at 1:50 am

      Hi there,
      I am wondering about your oven! Can you tell me what type of oven you are using. It sounld like it is an OTG/oven grill. If that is the case this is about controlling the temperature, understanding how this little oven works at its’ optimum for baking. This means reading and understanding the instructions, it does not work in the same way as a large convection/conventional oven. do let me know,
      Gemma 🙂

      • Erum Adnan on April 11, 2019 at 4:31 am

        Thanks for replying . Its a Gas oven and i baked it on gas mark 4 .
        Erum

        • Gemma Stafford on April 12, 2019 at 4:12 am

          Hi Erum,
          Gas mark four should be perfect for this cookie. Now I can only think that there was too much condensed milk, or that there was another change to the recipe.
          1/2 a can of condensed milk will be about 200g, based on the one we get here in the US and in Europe too. It will need to be condensed milk as this is what holds the coconut together as it caramelizes.
          I am unsure of the reason for this difficulty for you, it should work all things being equal,
          Gemma 🙂

          • Erum Adnan on April 14, 2019 at 10:37 am

            Thanks Gemma i ‘ll figure it out by giving a second trail So fingers crossed ☺️

          • Erum Adnan on April 14, 2019 at 10:41 am

            Gemma
            Do you have a recipe of coconut macaroons with egg whites and sugar substitute ?please if you can do one It will be a low carb treat .
            Many Thanks x
            Erum

            • Gemma Stafford on April 15, 2019 at 4:01 pm

              Hi, i’ll have to work on that, great idea!



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