These 3 Ingredient Coconut Macaroons are a dreamy treat that’s as simple as it is delicious. With just coconut, sweetened condensed milk, and vanilla, they deliver a perfect balance of chewy centers and golden, crispy edges.
The rich, toasty coconut flavor pairs beautifully with the creamy sweetness, making each bite irresistible. Best of all, they come together in just 25 minutes, from mixing to baking, so you can satisfy your sweet tooth in no time.
Light yet indulgent, these macaroons are a delightful blend of textures and flavors. The coconut’s natural nuttiness shines through, while the vanilla adds a warm, aromatic touch.
Whether you’re whipping them up for a last-minute dessert or a cozy afternoon snack, they’re sure to impress. Plus, their simplicity means you can focus on enjoying the process—and the results!
Simple Ingredients for Coconut Macaroons
- 3 1/4 cups (10oz/300g) shredded coconut (unsweetened or sweetened, depending on preference)
- 3/4 cup (7oz/225g) sweetened condensed milk (about half a standard can)
- 1/2 cup (3oz/90g) chocolate, melted (use dark, milk, or semi-sweet chocolate for dipping)
Easy Steps to Perfect Coconut Macaroons
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat mat.
- In a medium bowl, combine the shredded coconut and sweetened condensed milk. Mix with a spoon until fully combined. The mixture will be sticky but not overly wet.
- Using a tablespoon measure, scoop out 2 tablespoons of the mixture and place it on the prepared cookie sheet, spacing them about 1 inch apart. Gently shape into rounded mounds for the classic macaroon look.
- Bake for 15-20 minutes, or until the tops are golden brown.
- Remove from the oven and let cool slightly on the cookie sheet.
- Once cooled, dip the bottom or top of each macaroon in melted chocolate. Place on a wire rack to allow the chocolate to set.
- Store in an airtight container for up to 4 days. Enjoy!
Chocolate Dipping Ideas for Extra Decadence
While the recipe suggests dipping the macaroons in melted chocolate, you can elevate this step by using _dark, milk, or white chocolate_ for variety. For a fun twist, drizzle chocolate over the tops instead of fully dipping them. Add a sprinkle of _sea salt, chopped nuts, or shredded coconut_ for extra texture and flavor.
Storage Tips to Keep Macaroons Fresh
Store your macaroons in an _airtight container_ at room temperature for up to 4 days. If you’ve dipped them in chocolate, place a sheet of parchment paper between layers to prevent sticking. For longer storage, freeze them in a _freezer-safe container_ for up to 2 months—just thaw at room temperature before enjoying.
Quick Variations to Mix It Up
Try adding _1 teaspoon of vanilla extract_ or _a pinch of cinnamon_ to the coconut mixture for a flavor boost. For a nutty twist, fold in _1/4 cup of chopped almonds or pecans_. If you’re feeling adventurous, swap the chocolate dip for a _caramel drizzle_ or a dusting of powdered sugar.
Time-Saving Tips for Busy Bakers
Use a _cookie scoop_ to portion the mixture quickly and evenly. If you’re short on time, skip the chocolate dip and enjoy the macaroons as-is—they’re still delicious! You can also prepare the mixture ahead of time and refrigerate it for up to 24 hours before baking.
Perfect Pairings for Serving
Serve these macaroons with a cup of _coffee, tea, or hot cocoa_ for a delightful treat. They also pair beautifully with _fresh berries_ or a scoop of _vanilla ice cream_ for a simple dessert. For a festive touch, arrange them on a platter with other bite-sized sweets.
3 Ingredient Coconut Macaroons
Ingredients
- 3 1/4 cups shredded coconut
- 3/4 cup sweetened condensed milk about 1/2 can
- 1/2 cup chocolate, melted
Instructions
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat.
- 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.
- 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.
- Gently form into a rounded mound for form the classic macaroon shape.
- Bake until the tops are golden brown, about 15-20 minutes.
- Remove from the oven and allow to cool slightly.
- 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 airtight container for 4 days. Enjoy!
