When I need a quick, crowd-pleasing treat that looks like I put in way more effort than I actually did, I turn to this Easy Coconut Macaroon Recipe. With just three ingredients, one bowl, and zero fuss, these macaroons come out golden, chewy, and coconutty every single time. They’re naturally gluten-free, deliciously sweet, and perfect for holidays, gifting, or those days when I just need a little something sweet with my coffee.
The first time I made them, I was in a pinch for a last-minute dessert. I had shredded coconut, sweetened condensed milk, and egg whites in the fridge, so I gave it a shot. Twenty minutes later, I had a tray of chewy, golden cookies that disappeared just as quickly as they baked. Now they’re a staple in my dessert rotation—especially when I don’t feel like measuring a dozen ingredients.
Let me show you how I make them and all the ways you can dress them up for any occasion.
Why These Coconut Macaroons Work
This recipe is the definition of simple and satisfying. Here’s why they never fail me:
- Only three basic ingredients: No flour, no butter, no mixer required.
- Quick prep and bake time: Ready to go in under 30 minutes.
- Naturally gluten-free: Great for sharing with friends who have dietary restrictions.
- Customizable: Add chocolate, nuts, or flavor extracts to make them your own.
Ingredients You’ll Need
(Makes about 20–24 macaroons | Prep Time: 10 minutes | Bake Time: 20–25 minutes)
- 1 (14 oz) bag sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 2 large egg whites, beaten until frothy
Optional Add-Ins:
- 1 teaspoon vanilla or almond extract
- 1/2 cup mini chocolate chips
- Melted chocolate for drizzling or dipping
- Chopped nuts or dried fruit for texture
How I Make Easy Coconut Macaroons
1. Preheat and Prep
I preheat my oven to 325°F (160°C) and line a baking sheet with parchment paper. These cookies are sticky by nature, so parchment makes clean-up a breeze and ensures they don’t stick.
2. Mix the Base
In a large bowl, I combine the shredded coconut and sweetened condensed milk. I stir until everything is evenly coated and thick—almost like a sticky dough. If I’m adding flavor extract or chocolate chips, I mix them in here.
3. Fold in the Egg Whites
In a separate small bowl, I beat the egg whites with a fork until they’re frothy—not stiff peaks, just bubbly and airy. I fold them gently into the coconut mixture to help lighten it up and give the macaroons structure when baking.
4. Scoop and Shape
Using a tablespoon or small cookie scoop, I drop mounds of the mixture onto the parchment-lined baking sheet, spacing them about an inch apart. I gently press or round the tops with my fingers to shape them—just enough to help them bake evenly.
5. Bake Until Golden
I bake the macaroons for 20–25 minutes, or until the edges are lightly golden and the tops have just a hint of color. Once out of the oven, I let them cool on the pan for a few minutes before transferring to a wire rack.
My Tips for Perfect Coconut Macaroons
- Use sweetened coconut: It helps with texture and structure. Unsweetened coconut can make them too dry.
- Don’t skip the egg whites: They give the cookies that light, slightly crisp exterior.
- Wet your hands to shape: A little water on your fingers makes it easier to form the mounds without sticking.
- Cool completely before dipping in chocolate: If you’re adding chocolate, wait until the cookies are room temp.
- Store in the fridge for longer freshness: Especially if you’re making them ahead.
How I Serve and Store These
These cookies are great as-is, but I love dressing them up with a drizzle or dip of dark chocolate. I melt chocolate chips in the microwave, dip the bottoms of the cooled cookies, and set them on parchment until firm.
To store, I keep them in an airtight container at room temperature for up to 5 days—or in the fridge for up to a week. They also freeze beautifully. Just freeze in a single layer, then transfer to a zip-top bag once firm.
FAQs From My Kitchen
Q: Can I use unsweetened coconut?
A: You can, but the texture and sweetness will change. You may need to add a bit of sugar or adjust the moisture with extra condensed milk.
Q: Can I make these ahead of time?
A: Absolutely. They hold up well for a few days and even freeze nicely.
Q: Do they need to be refrigerated?
A: Not strictly, but refrigeration helps them stay fresh longer—especially if you’re adding chocolate.
Q: Can I skip the egg whites?
A: I wouldn’t. They’re key to holding the cookies together and giving that golden top.
Why These Cookies Are Always in My Recipe Box
There’s something so satisfying about a treat that’s chewy, sweet, and made in one bowl with ingredients I almost always have on hand. These Coconut Macaroons are that kind of recipe. They’re quick, low-effort, and hit that sweet spot (literally) every single time.
Whether you’re baking for the holidays, making something gluten-free for a friend, or just want a fast treat that feels homemade and special, this recipe delivers. Try them once, and I bet you’ll be making them again and again.
These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat
Ingredients
- 3 cups sweetened condensed milk
- 1 teaspoon vanilla or almond extract
- 2 cups mini chocolate chips
- 3 cups shredded coconut
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the sweetened condensed milk, vanilla or almond extract, and shredded coconut until well combined.
- Fold in the mini chocolate chips gently until evenly distributed.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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