3 ingredient Coconut Macaroons - Baked until golden then dipped in chocolate these impressive treats are toasty on the outside and soft on the inside. It's the perfect bite sized dessert. Incredibly easy to make plus they store well for days, a great make ahead bake.
No eggs, butter, flour or special equipment needed, these coconut macaroons are deliciousness served any day, anytime.
3 ingredient coconut macaroons with sweetened condensed milk
I make these little bite size delights with just a combination of shredded coconut and sweetened condensed milk. Made without eggs, butter, flour or oil, these treats are perfect for just about any occasion or a quick baked dessert.
So what's the difference between a macaron and a macaroon?
A macaroon is coconut based. While many recipes call for flour and egg, I prepare these without flour and egg. A deliciously simplified version, suitable for any celebration.
In comparison, a French macaron is a delicate meringue and almond-flour based cookie, sandwiched with buttercream, jam, or ganache filling and comes in a variety of flavors.
What you need to make 3 ingredient coconut macaroons
Made with just 3 ingredients, this recipe is so easy to put together
Sweetened condensed milk: Sweetened condensed milk acts as a binder and sweetener. Please make sure that you are using sweetened condensed milk and NOT evaporated milk. Evaporated milk will not work in this recipe.
Unsweetened Shredded (desiccated coconut): For this recipe, I used unsweetened desiccated coconut. I feel that the sweetened condensed milk and melted chocolate provide the perfect balance of sweet flavour to the macaroons.
Melted dark or milk chocolate for dipping the base of the baked coconut macaroons. My recipe for Chocolate Sour Cream Cake includes some great tips for melting chocolate perfectly either on the stovetop or microwave.
How to make Coconut macaroons
Simply combine the shredded (desiccated) coconut with the condensed milk in a large bowl.
Then scoop or spoon onto a lined baking sheet.
Bake for 15 minutes until golden brown, allow to cool slightly before dipping the base in melted chocolate.
A drizzle of chocolate makes for an impressive bake, but it's totally optional.
Coconut macaroon variation (optional)
These 3 ingredient coconut macaroons taste great simply dipped and drizzled with chocolate. However, you can further fancy it up to add texture and variation in flavor.
Add up to 1 cup (or as otherwise stated) of your mix in ingredients to this recipe. Try some of these or add your own variation:
- Dark, milk or white chocolate chips
- Dried cranberries (perfect for Christmas)
- Dried currants or raisins
- Any citrus zest (add about 2 teaspoons)
- Chopped pecans or walnuts.
Tips and frequently asked questions
- How to store coconut macaroons
They should be just fine for up to 4 days if you leave them out on the counter in an airtight container. They'll definitely soften up a little, but they'll be perfectly delicious.
- Do coconut macaroons need to be refrigerated?
If you're planning on eating your coconut macaroons within 2 weeks, then definitely store them in an airtight container in the refrigerator. That will help keep them from drying out.
- Can coconut macaroons be frozen?
To make them last longer, you can freeze them by placing in a single layer on a cookie baking pan in the freezer.
Once the coconut macaroons freeze, you can then store them in a flat-bottomed airtight container. Separate the layers by parchment or wax paper.
- Are these 3 ingredient coconut macaroons gluten-free?
To the best of my knowledge, all the ingredients used in this recipe (minus the optional variation) are gluten-free or available in gluten-free versions.
Sometimes you will find hidden gluten in many foods.
If you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to ensure that they are indeed gluten-free.
More Delicious Coconut Recipes To Try
- Condensed Milk Coconut Tarts
- 4 ingredient coconut cake (without eggs, butter or oil)
- Sweet Coconut Squares
- Coconut Lime Cake
Enjoy ♥
3 ingredient Coconut Macaroons
Ingredients
- 3 cups (260g) unsweetened shredded (desiccated coconut) see note 1
- 14 oz (395g)sweetened condensed milk (1 can) see note 2
- 5 ounces (150g) dark or milk chocolate
Instructions
- Preheat the oven: Preheat the oven to 350°F/180°C (160°C fan)
- Line a cookie sheet with parchment (baking paper)
- Combine the ingredients: In a medium bowl, combine the coconut and sweetened condensed milk.
- Mix well: Mix well with a rubber spatula or spoon until the mixture forms a sticky combination.
- Place mixture on a lined cookie sheet: Use an ice cream scoop or tablespoon measure to scoop out even portions of the coconut mixture placing about 1 inch (2 cm) apart onto the lined cookie sheet. See note 3
- Bake: Bake until golden brown, about 15 to 20 minutes
- Cool: Remove from the oven and allow to cool slightly.
- Melt the chocolate: Melt the chocolate in the microwave or on the stove top see note 4
- Dip baked coconut macaroons in chocolate: Once cooled dip the bottom of each macaroon in the melted chocolate. Drizzle the tops with extra chocolate if you prefer.
Coconut macaroon variation (optional)
Add up to 1 cup (or as otherwise stated) of your mix into the coconut and sweetened condensed milk mixture before scooping and baking. Try some of these or add your own variation:
- Dark, milk or white chocolate chips
- Dried cranberries (perfect for Christmas)
- Dried currants or raisins
- Any citrus zest (add about 2 teaspoons)
- Chopped pecans or walnuts.
Tips and frequently asked questions
How to store coconut macaroons
- They should be just fine for up to 4 days if you leave them out on the counter in an airtight container. They'll definitely soften up a little, but they'll be perfectly delicious.
Do coconut macaroons need to be refrigerated?
- If you're planning on eating your coconut macaroons within 2 weeks, then definitely store them in an airtight container in the refrigerator. That will help keep them from drying out.
Can coconut macaroons be frozen?
- To make them last longer, you can freeze them by placing in a single layer on a cookie baking pan in the freezer. Once the coconut macaroons freeze, you can then store them in a flat-bottomed airtight container. Separate the layers by parchment or wax paper.
Are these 3 ingredient coconut macaroons gluten-free?
- To the best of my knowledge, all the ingredients used in this recipe (minus the optional variation) are gluten-free or available in gluten-free versions. Sometimes you will find hidden gluten in many foods. If you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to ensure that they are indeed gluten-free.
Video
Notes
- For this recipe, I used unsweetened desiccated coconut. I feel that the sweetened condensed milk and melted chocolate provide the perfect balance of sweet flavour to the macaroons.
- Sweetened condensed milk acts as a binder and sweetener. Please make sure that you are using sweetened condensed milk and NOT evaporated milk. Evaporated milk will not work in this recipe.
- If you are using an ice cream scoop as a measure, avoid packing the coconut mixture too tightly in the scoop. When it is tightly packed, the result will be dense, dry coconut macaroons. Place the scooped mixture about 1 inch (2cm) apart: although these do not spread, keeping them slightly apart ensures that they bake evenly with a golden color.
- My recipe for Chocolate Sour Cream Cake includes some great tips for melting chocolate perfectly either on the stovetop or microwave.
Love this super-simple, easy recipe!
I read this recipe and thought it simply couldn't work. I was very wrong. They really were worth the time to make. Great sweet treat for the family. I'll will be making them again next time I have guests. Many thanks.
Hi Vicki, Thank you and you are welcome 🙂 I'm glad that you did give this recipe a try and it turned out well 🙂
I want to make this but don’t know if I need to double up? How many will it make?
Hi Rosemary, The amount depends on the size of your cookie scoop or spoon. For this recipe I used my 1.6 inch (4cm) /1.5 Tbsp. (23ml) ice cream scoop. It made approximately 20 to 25 macaroons.
I hope this helps answer your question 🙂
Happy baking 🙂