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. Additional information in above post
3cups (260g) unsweetened shredded (desiccated coconut) see note 1
14oz(395g)sweetened condensed milk (1 can) see note 2
5ounces(150g) dark or milk chocolate
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.
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.