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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:

4.33 from 74 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
  • 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
  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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I’m excited to partner with NatureBox to bring you these recipes. NatureBox creates delicious snacks made with high-quality, simple ingredients. Visit 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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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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Write a Comment and Review

  1. Rachelle on January 19, 2019 at 4:15 pm

    Hello, I’m wildly excited to try your recipe. I have questions re the coconut before I give it a whirl. We have a product in a 200g or less bag, called shredded coconut on the shelf which is dry and comes sweetened or unsweetened. Then we have shredded desicated coconut which is in a 250g bag in the frozen foods section, which still has moisture from it being freshly frozen. Which do you use? I’m concerned that the dry shelf-stable coconut might get too crispy / crunchy, or slightly burn while baking and the result would also be a dry cookie instead of a soft, moist, chewy macaroon. Though, should i not be concerned, and the condensed milk will moisten up the dried coconut? I don’t want to use the wrong consistency coconut, please help me.

    • Gemma Stafford on January 19, 2019 at 7:57 pm

      Hi there, great question. I used shredded and unsweetened coconut. Enjoy!

  2. Pankti on October 16, 2018 at 6:12 pm

    Hi Gemma
    Thanks for the recipe. The coconut to be used, does it have to be dry or fresh? I tried with store bought shredded coconut. It didn’t have the lovely long strands. I had to chew on whole lot of coconuts at the end. So I was wondering maybe I used wrong coconut. Can you please help me with choosing the right one? Thank you.

    • Gemma Stafford on October 17, 2018 at 3:04 am

      Hi there,
      Here in the US and in other places around the world, we get a desiccated coconut, unsweetened, and as you say in strands.
      I am not familiar with what you are describing. There is another one called ‘shredded’ coconut, though I think that it should also work in this recipe, it is more like flakes. Perhaps that is what you have. Take a moment to check these things out in your market, I think desiccated coconut is common enough,
      Gemma 🙂

  3. Jenna on October 15, 2018 at 4:03 am

    Thank you so much, before my grandma got cancer all we did was cook your mug recipes. You brought my family closer and I am happy about that. In fact, I used to have my own recipe book of all my favorites that you made but for some reason, I can’t find it so I have to make another.

    • Gemma Stafford on October 16, 2018 at 8:26 am

      Hi Jenna,
      I am so sorry to hear that your grandma is unwell, that is too bad.
      I am happy that you enjoyed your time baking with her. There are a number of mug recipes in an E-Book, to download to your device, the link is in this post. ( I hope all will be well for your family, thank you for being in touch,
      Gemma 🙂

  4. Sheila Harris on August 14, 2018 at 7:50 pm

    My six year old grand daughter made the peanut butter cookies. She and I cook together and the cookies were so good. She made another batch with her papa. Thank you for making such simple recipes. Sarah and I are fans. You are easy to follow and you choose really awesome recipes!!! Our family thanks you, Sheila

    • Gemma Stafford on August 15, 2018 at 7:51 am

      Hi Sheila,
      This is what I love to hear. My mum taught all of us 5 to cook, and we started very young, she used to say ‘if you can read. you can cook’ and she let us at the cookery books! The kitchen was like a war zone, but we learned to cook 😉
      Good for your little granddaughter too, a lovely hobby, and a very mindful activity too.
      Thank you for being in touch,
      Gemma 🙂

  5. Nicki Evans on July 26, 2018 at 5:33 pm

    Hi Gemma,

    Greetings from Australia! I just love your recipes. I have just made your coconut chocolate no bake cookies, and next on my list are your no bake oatmeal cookies, followed by your banana oat cookies.

    My questions relates to your coconut macarons. I am lactose intolerant but lovely canned coconut milk. Do you think it would be possible to substitute the coconut milk for the condensed milk.

    Many thanks for your help and keep up the great work. My husband just ate a coconut cacao no bake cookie and it received the “thumbs up”. It was his breakfast snack – haha!!

    Best wishes

    • Gemma Stafford on July 26, 2018 at 10:03 pm

      I’m really thrilled to hear that, Nicki. I’m delighted they were a success.

      Happy Baking!

    • Emily on October 13, 2018 at 11:07 am

      Hi Nicki!
      My daughter is allergic to dairy as well, and I made the coconut macaroons with a direct substitution of sweetened condensed coconut milk, and they were loved by all my family (even those who indulge in dairy!) I did let them cool almost completely because they were kind of falling apart at first. But once they cooled to warm and dried out a bit, they were perfect! Super easy recipe! Thanks Gemma!!!
      Warmest Regards,

      • Gemma Stafford on October 14, 2018 at 10:31 am

        Hi Emily,
        Thank you so much for your kind help here. We love to have your input. It really helps other bold bakers, and gives them confidence to try recipes.
        I love this tip too, and will keep it in mind for others, thank you,
        Gemma 🙂

  6. Loveyone on June 20, 2018 at 8:58 pm


    I made the Macaroon recipe. They came out perfect. I could not find unsweetened coconut in any of the stores near me, so I added a bit of salt to balance out the flavor. I got this idea from a previous post. It work perfect!!

    To get my chocolate to stiffen up, I melted chocolate chips in the microwave then placed the macaroons right side up in the freezer for a quick hardening. Thanks for this recipe. 😊

    • Gemma Stafford on June 22, 2018 at 8:10 pm

      Hi Melanie,

      I’m thrilled you had success!!! Thanks for your comment.


  7. Elizabeth Mccrary on June 2, 2018 at 12:50 pm

    Ok… trying the coconut macaroons now…but on a budget could only find sweetened shredded coconut…so I bought evaporated milk instead of the sweetened condensed milk… because of the sugar in the coconut. I’m hoping this works…i love the peanut butter cookies great job! I will let you know. Thank you so much.

    • Gemma Stafford on June 3, 2018 at 4:55 am

      Hi Elizabeth,
      your instinct may be right. There is a certain amount of caramelization needed to hold these cookies together, whether or not there is sufficient in the sweetened coconut I do not know. Sugar is a bit like the glue to hold cookies together, try a small sample, then if that does not work add a little sugar to the next batch, this way you willl develop your own recipe! That is how it is done, make a note as you go.
      Do let us know,
      Gemma 🙂

  8. Dorothy Macres (Dee) on May 28, 2018 at 4:51 pm

    Hi, I was anxious to try your 3-ingredient macaroon recipe but I am afraid I had a terrible disaster with them. First, I followed your directions exactly but mine were a wee bit runny and they did run into each other. I used parchment paper and got 12 on a cookie sheet. Maybe I tried to lift them off too soon while they were still too hot because they didn’t pull up nicely. I tried to melt my chocolate in the microwave – don’t ever try that. Before I knew it my whole kitchen was oozing chocolate smoke! They taste good but they are not pretty! I had enough mixture to make 2 more cookies. They are in the oven now and I will wait til they are much cooler before trying to move them. I luckily have enough chocolate to start over so I will do that & melt in a double boiler. BTW, I have made your peanut butter cookies, and your oatmeal raisin cookies which have turned out perfect.

    • Gemma Stafford on May 29, 2018 at 2:35 am

      Hi Dorothy,
      Oh dear!
      I think your parchment paper is not parchment but greaseproof paper. Parchment is silicon coated, and really cannot fail.
      I also thing there was something off in your measurements or ingredients. This should not be a wet mix.
      When you melt chocolate in the microwave you need to do it in short blasts, 10 seconds or so. When the most of the chocolate is melted you can allow it to stand, there will be sufficient heat to melt the remainder. The smell of burnt chocolate is NASTY! I am sorry this was your result.
      Ah well! a learning curve, no better teacher than experience. I hope the remainder is rather better. If it is too wet add more desiccated coconut,
      Gemma 🙂

  9. Anna-Marie on May 20, 2018 at 2:17 am

    Hi Gemma,

    I have a question. Is there a way to make a homemade version of sweetened condensed milk? Most of our household is allergic to cows milk. We can, however, have goat milk, but milks and coconut cream. We tried your recipe for microwave cheesecake with goat chevre, and with a little tweaking (goat milk texture is a little different than cream cheese when heated), it was very good. Thanks.

    • Gemma Stafford on May 23, 2018 at 7:39 am

      Hi Anna-Marie,
      Yes! You can condense any milk really. What you are doing is evaporating off the water content, and thickening the remainder with sugars. ( you will find the recipe here.
      I hope this will assist you and the family, it is difficult when you have to avoid a food,
      Gemma 🙂

  10. Marianne08 on April 24, 2018 at 1:38 am

    Hi Gemma, yet another simple and wonderful recipe that I attempted successfully. I had to store my cookies in the fridge as the chocolate did not harden, though the cookies taste best at room temperature. Next time I’ll just make two batches at a shot as my husband kept asking for more 🙂

    • Gemma Stafford on April 26, 2018 at 4:36 pm

      Delighted you like it, Marianne.

      I have more coming soon that are even easier because they are no bake.


  11. Vanessa on April 22, 2018 at 2:30 am

    Dear Gemma,
    Coconut Macaroons have been a childhood treat in our home. I was overly delighted to find your recipe.
    I will definitely be giving it a go this weekend!
    PS: Your recipes are really good. I might just try one everyday 😀

    • Gemma Stafford on April 22, 2018 at 2:44 am

      Hi vanessa,
      You certainly must try the recipes! haha! it is obligatory here on BBB.
      good to have you with the Bold Baking community, you can let us see the results here too, submit a photo!
      Gemma 🙂

  12. Sandy W on April 9, 2018 at 1:45 pm

    I made the coconut macs. baked them at 350 like you said for 12 mins. They burned. What did I do wrong?

    • Gemma Stafford on April 10, 2018 at 12:57 pm

      Hi there,
      Did you use an OTG/toaster oven?
      It seems that you need to adjust the temperature in this type of oven. Check out the instruction book for the appliance. I cannot be sure about your oven, but this is my best guess,
      do let me know,
      Gemma 🙂

  13. Aliya on March 26, 2018 at 6:50 am

    Hi Gemma.. Can this recipe be done in Convection mode in microwave. If yes please share the steps

    • Gemma Stafford on March 27, 2018 at 9:04 pm

      Hi Aliya,

      These cookies have to be baked. Yes you can put them into the microwave but they just won’t come out toasty and baked.

      Gemma 🙂

  14. Ca on February 27, 2018 at 12:25 pm

    Go raibh Maith agat Gemma, love love these,they taste like a bounty bar but way nicer 😋😋😋

    • Gemma Stafford on February 28, 2018 at 5:06 am

      Go raibh maith agat fein! Failte romath anseo linn.
      Good to have you here with us, with the ‘cupla fochal’
      Gemma 🙂

  15. Uno on February 24, 2018 at 7:15 pm

    Sorry, i indulged a little in chocolate. Ended coating the whole macaroon with chocolate and topped with white chocolate droplets. 😀 sorry. -_-

    • Gemma Stafford on February 25, 2018 at 4:38 am

      Hi there,
      Wow, what a lovely treat, well done, as long as you enjoyed it, that is what matters 🙂

  16. emily on January 28, 2018 at 9:43 pm

    Hi ma’am gemma

    I use Desicated coconut not shredded coconut it’s ok ma’am.

    • Gemma Stafford on January 29, 2018 at 1:37 pm

      Hi Emily,
      Yes, this is really what I use too, just a different name for the same thing,
      Gemma 😉

  17. LittleButterfly on January 13, 2018 at 6:53 pm

    I will have to say these are absolutely wonderful. Until now I have not been able to get my husband to eat coconut. He enjoys these so much, that he ask me to put these on my list of cookies to make regularly.
    Thank you so much for making all of the videos.

    • Gemma Stafford on January 13, 2018 at 8:32 pm

      Really delighted you liked it!!!!

      Thanks for your comment. 🙂

  18. Uno on January 8, 2018 at 10:48 am

    Hi Gemma!

    This is awesome! I would love to try this at home but I can’t find shreded coconut. Not sure if this has been asked before but can I use unsweetened Desicated coconut instead?

    Thanks a lot for your time and more power to your site and kitchen. 🙂

    • Uno on January 8, 2018 at 10:57 am

      Hey Gemma,

      Sorry i just read that you already answered this on someone else’s post. Thanks a bunch! 🙂

    • Gemma Stafford on January 8, 2018 at 5:22 pm


      So desiccated coconut is perfect. We don’t call it desiccated in the States, we call it shredded.

      Good luck and thanks a million for visiting my site 🙂

      • Uno on January 10, 2018 at 1:06 pm

        Thanks, Gemma!

        Got any idea on how to make these using an electric oven? Was wo dering if there would be any difference in terms of temps. 🤔

        • Gemma Stafford on January 10, 2018 at 8:22 pm


          nope no difference if the oven is electric or gas. Same temp 🙂


  19. Gloria McNasby on December 13, 2017 at 11:27 am

    Recipe looked easy,it wasadisaster. Sides ran and had xrispy stuff around the edges and when I dipped them in chocolate the bottom stayed in the bowl of chocolate and the top of the cookie in my hand. What am I doing wrong.

    • Gemma Stafford on December 14, 2017 at 6:37 am

      Hi Gloria,
      Oh dear! That does indeed sound like a disaster. This sounds like a quantities problem.
      3¼ cups (10oz/300g) shredded coconut
      ¾ cup (7oz/225g) sweetened condensed milk (about ½ can)
      ½ cup (3oz/90g) chocolate, melted.
      Here is the recipe, do you think you had it right, the right type of ingredient too. I am mystified,
      Gemma 🙂

      • janet on December 19, 2017 at 6:43 am

        I had a disaster with this recipe also. There was way too much coconut for the sweetened milk quantity and I double-check the grams to ounces conversion tables . . .

        • Gemma Stafford on December 19, 2017 at 6:27 pm

          Hi Janet,

          I’m sorry to hear that. I’m going to revisit the recipe and see whats up. I might need to reduce the amount of condensed milk.

          Thanks for your message. 🙂

  20. Ruth on December 9, 2017 at 10:48 pm

    Can you use desiccated coconut instead of the shredded?

    • Gemma Stafford on December 10, 2017 at 2:47 am

      Hi Ruth,
      This is really the same thing, with a different name. This is what we called it in Ireland and the UK too, go for it!
      Gemma 🙂

  21. Abeer on December 1, 2017 at 7:35 am

    Hey Gemma! Im facing some problem with my coconut macaroons. The next day they turn really soft and they loose their outer crunch. What should i do ?

    • Gemma Stafford on December 2, 2017 at 3:03 am

      Hi Abeer,
      All baked goods need to be stored in an airtight container in order to keep them fresh.
      If they lose their freshness they can be refreshed in a warm oven. This type of baked good is best not stored for too long, eat them up!
      Gemma 🙂

  22. LadyIreland on October 13, 2017 at 10:41 am

    Gemma: Just made your coconut macaroons. There’s another 5 pounds! I was feeling bold so I put the dough plus a couple drops of almond extract in a piping bag with a star tip. So cute and bite-sized (probably why I over-indulged). Also great with a sliver of maraschino cherry on top. Do you have any pointers on which cookies are easiest to ship overseas and how to pack them?

    • Gemma Stafford on October 16, 2017 at 4:04 am

      Haha! I am amused at your use of the word bold here!
      In Ireland the word Bold, in that context, means not brave, but naughty! So when you were told as a child that you were very bold, you were in trouble! But you are not in trouble, all will be well, or using another Irish-ism, you’ll be grand!!
      The best cookies to pack and ship, will be ones which bake crisp. ( these ones will be good, and of course do not need to be made giant. Make a sausage shape, using cling film, chill, slice to the size you like, and bake. You can double/triple etc this recipe easily.
      Hope all goes well, post a pic!
      Gemma 🙂

  23. Valerie Chick on September 8, 2017 at 6:58 pm

    Hi Gemma, just love your recipes – particularly the mug meals. I’m elderly & live alone – cooking for one seems such a hassle but the mug meals hit the mark.
    I would love to try the coconut macaroons but I am both gluten & lactose intolerant.
    Would I be able to use the thick part of coconut cream sweetened with honey (maybe? or can I leave it unsweetened?) instead of the condensed milk? Would it bake ok?

    I know you are sooo busy but I would really appreciate it if you can find a moment to reply.



    • Gemma Stafford on September 9, 2017 at 3:21 am

      Hi Valerie,
      I really do not know if this will work. The coconut cream I think will ‘melt’ in the heat of the oven, but the honey, or maple syrup will caramelize, and may hold it together.
      You could make a condensed milk with the honey or maple syrup and coconut milk, this works, and would be lovely with unsweetened desiccated coconut too. There is a recipe for condensed milk here on the website. For this to work the sugar substitute will need to caramelize, so stevia will not work, and I think monk fruit sweetener will not caramelize either, though I have not tried it.
      I hope this is of help, macaroons are so delicious, and would make a lovely treat for you,
      Gemma 🙂

  24. Pat Schwab on September 4, 2017 at 11:36 pm

    Hi, Are you using unsweetened coconut? Thanks

  25. Ania on August 22, 2017 at 5:36 am

    Simply delicious! I even prefered my own little treats than those store bought, and so did Hubby! Thanks for sharing, Emma!

    • Gemma Stafford on August 22, 2017 at 7:42 pm

      That’s great, Ania!!! I’m delighted to hear that 🙂

  26. niv89 on August 20, 2017 at 6:07 am

    Such a delicious and simple treat. I made it using your homemade condensed milk recipe. Thanks Gemma, I’m learning and expanding my baking repertoire so much with your help!

    • Gemma Stafford on August 21, 2017 at 2:15 am

      Good for you Niv, I am really happy to have you with us,
      Gemma 🙂

  27. Malahat on August 19, 2017 at 11:26 am

    How many calories are roughly in each macaroon?

    • Gemma Stafford on August 19, 2017 at 6:15 pm


      If you want to calculate any of my recipes I use I do calculate some recipes but not all. I try and do as many as I can.

  28. Jo on July 19, 2017 at 1:43 pm

    Just signed up again. Is there a reason I never received any newsletters when I signed up the first time? Thank you for your time because I really would like your wonderful receipes.

    • Gemma Stafford on July 20, 2017 at 2:45 am

      Hi Jo,
      there were some issues with our system. I am happy that you signed up again, this should resolve the problems.
      Thank you for your kind words,
      Gemma 🙂

      • Jo on August 4, 2017 at 10:03 am

        Just wondering how often you send out e-mails-weekly, monthly or not a set schedule? I would love to get them but since second sign-up I have not received any. I have checked my “spam” , “bulk mail”, and “unwanted” boxes and nothing there either. Please help!! Thank you!

        • Gemma Stafford on August 5, 2017 at 2:18 am

          Hi Jo,
          Thank you for letting me know. We send out notifications ahead of all of the videos. Currently that will be Monday and Thursday. I have passed your message to the tech guy (Kevin!) and he will resolve it. Thank you for letting us know,
          Gemma 🙂

  29. AmiraT on June 28, 2017 at 7:44 am

    Hi Gemma! Thank you so much for posting this recipe. I tried and it turned out great. I changed the recipe completely, instead of baking them I just rolled them into balls and added almonds in the middle. I had to add more condensed milk so it would roll into balls easier. Also I coated them in some extra coconut. (There’s never enough coconut!). I should change there name to raffaello balls! Super easy recipe, tastes AWESOME. ☺?

    • Gemma Stafford on July 1, 2017 at 12:05 pm

      Wow! well done you, great rhat you shared this great idea with us, thank you,
      Gemma 🙂

      • Amira on July 7, 2017 at 10:10 am

        Thanks to you. Could you please try this out someday. It tastes just like raffaello. and maybe even do a video about it.
        p.s. I was soo exited when I saw you replied to my comment. I couldn’t believe it!
        Amira Taibi

        • Gemma Stafford on July 8, 2017 at 3:28 am

          I sure will Amira.

          Thanks for your comment and being apart of the Bold Baking community 🙂

  30. Ana on June 18, 2017 at 1:31 am

    Hi Gemma,

    your coconut macaroons are great. Can I replace coconut with almonds? Will it works?

  31. Chad on June 14, 2017 at 10:25 am

    Will you make more 3 ingredient stuff please?

    • Gemma Stafford on June 16, 2017 at 4:19 am

      Hi Chad,
      Yes, I will do this as time goes on, I like to keep it simple where possible,
      Gemma 🙂

  32. Karen on June 3, 2017 at 10:56 am

    I made the macaroons and I am hooked! They were great, never knew they were so easy to make. Made the peanut butter ones too and enjoyed them as well. Will keep checking out your recipes, but have to say I like the easy stuff. Thank you for sharing these!

    • Gemma Stafford on June 4, 2017 at 8:13 am

      Hi Karen,
      Yes, we like the easy stuff here too, stay tuned for lots more, it is good to have you with us,
      Gemma 🙂

  33. Peppermint Passion on May 25, 2017 at 1:21 pm

    I tried Coconut Macaroons Recipe had difficulty in getting them off the parchment paper stuck like glue!
    Any suggestions???

    • Gemma Stafford on May 26, 2017 at 1:46 am

      Hi there,
      was it parchment or grease-proof paper? If it was grease-proof it will need to be lightly oiled.
      Gemma 🙂

      • Peppermint Passion on May 26, 2017 at 9:51 am

        Hi Gemma,
        Love your website and your videos your so sweet.
        Love those mug recipes yum!
        I tried the coconut macaroons on parchment paper they stuck like glue
        hoping you can help….

        Also, would like to know how to incorporate stevia to make them sugar free

        • Gemma Stafford on May 27, 2017 at 2:51 am

          Hi Kathy,
          This is a mystery to me!
          The question about stevia is alerting me a little! did you use sweetened condensed milk? Changing a recipe changes the result too.
          Alternatively, oil the pan very lightly, with coconut oil if you have that, and stick the parchment to it.
          Stevia is a great sweetener, but it does not caramelize, and will not thicken the milk to make condensed milk. Agave will though as will xylitol.
          I hope all goes well next time,
          Gemma 🙂

          • Kathy Wilson on May 27, 2017 at 2:39 pm

            Hi Gemma
            I will try the lightly oiled pan.
            I have not tried it with Stevia thought I would ask you first thanks for explaining.

      • Peppermint Passion on May 26, 2017 at 10:05 am

        Thank You Gemma Will give it a try next time I make them

  34. Ninnz on May 25, 2017 at 7:03 am

    Hello ma’am please tell me on what degree I have to bake this cookies?

    • Gemma Stafford on May 26, 2017 at 2:12 am

      Hi there,
      the recipe is here on my website. In the first line it tell you 180C/350F and you bake for 15 – 20 mins.
      Gemma 🙂

  35. Nichole on May 24, 2017 at 9:58 am

    Hi Gemma

    I have made these coconut gems about 6-7 times already
    I recently made them for my sons cricket tea break – they were such a hit with the boys

    these are so simple and delishish.

    i have also made the oat, banana choc chip cookies, i have tried different versions instead of the choc hips i added nuts, seeds, sultanas etc
    these are perfect for a healthy snack (i carry a few in a small lunch box when i go out )
    it really does stop me from snacking of silly impulse buys

    thank you again

    tomorrow i will be trying the Kale chips


    • Gemma Stafford on May 25, 2017 at 3:47 am

      Hi Nichole,
      That is so good to hear! I am happy that you and the boys are enjoying these treats. It is nice to be able to change these recipes to suit your own need too, so well done you!
      Gemma 🙂

  36. Colleen Klippenstein on May 18, 2017 at 12:54 pm

    Hi Gemma!
    I had the same problem as Celineh1203. The condensed milk oozed out and I had little pools of it around each cookie that I ended up having to cut away in order to have a nice rounded cookie. You mentioned that the coconut didn’t absorb the liquid. Why would that be? I’ve tried the recipe twice now with the same result. Disappointed because they didn’t come out in a nice rounded mound like yours. But the taste is great! I would just like some suggestion as to how to remedy this so I can get them perfect like yours! Please help! 🙂

    • Gemma Stafford on May 23, 2017 at 6:47 pm

      Hi Colleen,

      Sorry for my late reply. feed back has been simpler to you or the totally opposite. Some people said they were dry so I’m guessing its the different types/ brands of coconut.

      I changed the recipe to add more coconut to absorb that condensed milk that is coming out.

      Hope this helps,

  37. Nestor Benito Fernandez on May 16, 2017 at 5:23 pm

    Hi Gemma,

    I tried this recipe the other day and it was delicious! Thanks!

    I was a bit confused by the ingredients.
    I put 2 cups and 3/4 of coconut, but I think that was more than 8oz.
    To balance things out – following your video to have an idea about the texture – I used the full can of condensed milk.
    All turned out pretty yummy, but I am wondering if they should be a tiny less dry.

    Did I misread the recipe?

    Thanks a lot!

    • Nestor Benito Fernandez on May 16, 2017 at 5:25 pm

      Ah! Just saw that the other post is awaiting moderation!
      I thought that it never worked out since I was having issues with my computer…

      Please, disregard this second comment, please!

    • Gemma Stafford on May 20, 2017 at 7:13 am

      you know what I do think they should be drier. Some people are saying theres were also wet. I’m going modify the recipe.

      Thanks for letting me know 🙂

  38. Ziad Makhlouf on May 16, 2017 at 12:31 am

    Hello Gemma from Sunny Dubai!

    Hats off to you for the great website and the amazing recipes, so much in love with them being reasonable in terms of nutrition, the time and ingredients required. Super easy to make!

    I just did the Macaroons for my daughter to take to school, are they supposed to be moist from inside?

    I must say the taste was amazing and just right, especially when i used 60% dark choco which balanced the sweetness. However, they came out dry from the inside (needs a firm bite) and crispy hard on the side. While preparing them, I had the to use the whole can of condensed milk to get the right texture, the mixture was not runny at all and not sticky too.

    Wonder why they were not moist from inside – will share some pics!

    • Gemma Stafford on May 22, 2017 at 9:43 pm

      Hi Ziad,

      Sorry for my late reply. I’m really delighted you like my website and thanks so much for trying out my recipes.

      It’s really funny that yours turned out dry because a few others said theirs were too runny. I’m guessing this is down to the different coconut available in each country.
      Next time feel free to make them wetter with additional coconut.

      Gemma 🙂

  39. Celineh1203 on May 14, 2017 at 4:32 pm

    When I tried making these, the condensed milk sort of oozed everywhere onto the tray. Am I doing something wrong?

    • Gemma Stafford on May 15, 2017 at 6:57 pm

      Sounds like your coconut didn’t absorb it the same. Let me check the recipe.

      Hope they still baked ok. 🙂

  40. Shreyashi Pal on May 12, 2017 at 8:33 pm

    Can Dairy free condensed milk be used for this recipe?

    • Gemma Stafford on May 13, 2017 at 12:28 am

      Yes! It will be perfect,
      Gemma 🙂

  41. Ella on May 12, 2017 at 2:05 pm

    Can I use sweetened coconut?

    • Gemma Stafford on May 13, 2017 at 12:39 am

      Hi Ella,
      Remembering that the condensed milk is very sweet, you may find the result too sweet for you. Unsweetened will be best,
      Gemma 🙂

      • Sharon on November 30, 2017 at 8:31 pm

        I only had sweet coconut on hand and wanted to make them right away so I added a pinch of salt to balance out the sweetness. It worked fine for me 🙂

        • Gemma Stafford on December 2, 2017 at 8:46 am

          Hi Sharon,
          Good for you, well done, always great to hear how you manage a recipe,
          Gemma 🙂

  42. Nicole D on May 12, 2017 at 12:06 pm

    Hi Gemma 🙂

    Quick question should I use sweetened or unsweetened coconut.? Im assuming unsweetened because condensed milk is already sweet. Thank you for this recipe will be making it for mothers day, my mom love coconut:)

    • Gemma Stafford on May 13, 2017 at 12:50 am

      Hi Nicole,
      Yes, unsweetened will be best. Happy Mothers day to your Mum, and you if you are a Mum too!
      Gemma 🙂

  43. Laura Andersson on May 12, 2017 at 10:09 am

    Thank you so much for this recipe. I tried it and it came out delicious.
    My sister usually buys these, but now we can make them. They are so yummy.

    • Gemma Stafford on May 13, 2017 at 12:55 am

      Hi Laura,
      that is great, I am happy that you liked this recipe. Thank you for being in touch.
      Gemma 🙂

  44. nawaaz on May 12, 2017 at 5:30 am

    will flaked coconut work instead of shredded coconut

    • Gemma Stafford on May 12, 2017 at 7:10 am

      yes, as long as it is fine it will work 🙂

  45. Ann on May 12, 2017 at 3:46 am

    Hi Gemma!
    This is why I love your website! Wonderful recipes with a handful of ingredients.
    I’ve got one question in mind. Can we use fresh shredded coconut, or desiccated coconut?

    • Gemma Stafford on May 14, 2017 at 3:37 am

      Hi Ann,
      I use dessicated coconut. I think if you use fresh (creamed) coconut it will bake softer, and may need longer baking time, but I did not try this, although I intend to!
      Gemma 🙂

  46. Paulina on May 11, 2017 at 10:30 pm

    Can I replace condensed milk with honey?

    • Gemma Stafford on May 12, 2017 at 1:08 am

      Hi there,
      No! This will not work for you. The honey is a completely different thing, though I get why you ask.
      the dairy element is important in this recipe,
      Gemma 🙂

      • Paulina on May 12, 2017 at 3:02 am

        What about coconut sugar? If it will not work either, can you at least tell me if it is possible to make coconut sugar powder into liquid (caramel?) without using microwave, please?

        • Gemma Stafford on May 14, 2017 at 3:38 am

          Hi Paulina,
          You can use coconut sugar for this recipe, I do think it will work for you,
          Gemma 🙂

      • Paulina on May 13, 2017 at 9:42 pm

        I end up making oatmeal cookies, replacing chocolate chips with coconut. They smell and taste great! Thank you for the recipe. I will consider making the coconut macaroons.

        • Gemma Stafford on May 14, 2017 at 2:07 am

          Hi Paulina,
          great, that is a great invention! Well done you,
          Gemma 🙂

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