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9th November 2021

3 ingredient Coconut Macaroons (without eggs, butter, flour)

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

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. 

3 ingredient coconut macaroons 4

 

 

 

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.

3 ingredient coconut macaroons step 1

Then scoop or spoon onto a lined baking sheet.

3 ingredient coconut macaroons step 2

Bake for 15 minutes until golden brown, allow to cool slightly before dipping the base in melted chocolate.

3 ingredient coconut macaroons step 3

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.

3 ingredient coconut macaroons inside

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

3 ingredient Coconut Macaroons

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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 20 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

      1. 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.
      2. 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.
      3. 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.
      4. My recipe for Chocolate Sour Cream Cake includes some great tips for melting chocolate perfectly either on the stovetop or microwave.

      Nutrition

      Serving: 1coconut macaroonCalories: 187kcalCarbohydrates: 15gProtein: 3gFat: 12gCholesterol: 0mgSodium: 3mgSugar: 4g
      *Nutrition Disclaimer
      Tried this recipe? Let me know how it was in the comments below

      More All recipes

      • No knead Spinach and Feta Beer Bread
      • Easy Vanilla Custard Slice (without eggs)
      • Easy 4 ingredient Beer Bread - No knead -no rise
      • Chocolate Cake Tiramisu (without eggs and butter)

      Reader Interactions

      Comments

      1. Laura says

        November 16, 2021 at 12:00 am

        5 stars
        Love this super-simple, easy recipe!

        Reply
      2. Vicki Howard says

        January 14, 2022 at 7:55 am

        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.

        Reply
        • The Gardening Foodie says

          January 14, 2022 at 11:29 am

          Hi Vicki, Thank you and you are welcome 🙂 I'm glad that you did give this recipe a try and it turned out well 🙂

          Reply
      3. Rosemary Farish says

        February 14, 2022 at 11:00 pm

        I want to make this but don’t know if I need to double up? How many will it make?

        Reply
        • The Gardening Foodie says

          February 14, 2022 at 11:24 pm

          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 🙂

          Reply

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      Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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