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