3-Ingredient Coconut Macaroons

from 51 votes

Satisfy your sweet tooth with a quick and easy recipe for 3-Ingredient Coconut Macaroons that take just minutes to make!

3-Ingredient Coconut Macaroons Recipe

The spring baking season around my home can be characterized by one word: coconut! And while it may be a love-it-or-loathe-it ingredient to many, I happen to fall in the crazy for coconut camp. We’re talking coconut bread, coconut brownies, coconut cupcakes, coconut granola — you name the food, I’ve coconut-ized it.

But it seems whenever I have a spare bag of shredded coconut around, these 3-Ingredient Coconut Macaroons are the first dessert to make an appearance. Above all the other treats, they cannot be beat when it comes to speed of preparation and sweet, chewy dessert satisfaction.

3-Ingredient Coconut Macaroons Recipe

Time is always of the essence around here, especially with an 8-month-old. While not yet totally mobile, our little guy keeps me on my toes from 7 am to 7 pm (with a few naps in between!) so these macaroons also fulfill my “can I eat it with one hand” requirement of most things I’m dining on these days.

3-Ingredient Coconut Macaroons Recipe

The only thing easier than popping these mini macs into your mouth is whipping them up. We’re talking one bowl, three ingredients and less than 10 minutes of your time.

Simply stir together shredded coconut, sweetened condensed milk and vanilla extract, then portion out the mixture into any size mounds. I prefer small stacks because they bake quickly and guarantee the right proportion of crunchy edges and chewy centers.

3-Ingredient Coconut Macaroons Recipe

Once the macaroons have cooled, enjoy them in all their golden brown glory, or go for ingredient #4 and melt your favorite variety of chocolate for drizzling and dunking. You can also decorate the macaroons with sprinkles to match any occasion, which makes these treats the ultimate recipe to the rescue for last-minute guests.

Craving more coconut? Don’t miss Thai Coconut Sticky Rice, Samoas Coconut Caramel Brownies, Thai Coconut Pumpkin Soup and more!

3-Ingredient Coconut Macaroons Recipe

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3-Ingredient Coconut Macaroons

Satisfy your sweet tooth with a quick and easy recipe for 3-Ingredient Coconut Macaroons that take just minutes to make!
Author: Kelly Senyei
4.55 from 51 votes
3-Ingredient Coconut Macaroons Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 40 small macaroons


  • 1 (14-oz.) bag sweetened flaked coconut (about 5 ⅓ cups)
  • 1 (14-oz.) can sweetened condensed milk
  • 1 Tablespoon vanilla extract


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
  • In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk and vanilla extract and stir until well combined. Using a small ice cream scoop or two spoons, scoop out 1 ½ tablespoons of the mixture and arrange the macaroons on the baking sheet, spacing them 2 inches apart.
  • Bake the macaroons for 15 to 18 minutes until they’re golden brown. Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
  • Enjoy the macaroons plain, or if desired, dip the completely cooled macaroons in any variety of melted chocolate then return them to the baking sheet to allow the chocolate to harden.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 78kcal, Carbohydrates: 10g, Protein: 1g, Fat: 3g, Saturated Fat: 3g, Cholesterol: 3mg, Sodium: 40mg, Potassium: 72mg, Sugar: 9g, Vitamin A: 25IU, Vitamin C: 0.2mg, Calcium: 29mg, Iron: 0.2mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    Very easy and so delicious but I didn’t have enough coconut so it came out like a huge macaroon – lol. Totally my own fault. However, I ate it and it was yummy…

  2. 5 stars
    I substituted Dulce De Leche instead of
    Condense milk ( since I did not have any)
    It’s was just as delicious. Thank you

  3. I watched the video on making these macaroons on fb. In the video you use two egg whites, why is the meringue not added in the ingredients list in the recipe?

  4. I have been making this recipe for years. Everybody’s favorite thing that I make. I add a almond on top and dip bottoms in chocolate. They are the best!!!

    1. I’m so thrilled you’ve been enjoying the recipe, Kathy! I love that you dip them in chocolate and top them with an almond!

  5. Have you ever thought about posting on your website the temperatures and times needed to cook in a convection oven. I sometimes use your recipes to cook where I work and we have convection ovens not conventional ones.

    1. Hi Sally! I never bake using the convection setting because it circulates really hot air, which causes foods to brown very quickly. It’s great for crisping chicken and veggies, but not so great for baked goods :)

      1. 5 stars
        I understand. It is all a matter of turning the heat down by 25 degrees and watching your times. It was just a thought. I use quite a few of your recipes and adjust accordingly. You could add a small tip say if using a convection oven reduce the heat by 25 degrees and reduce the cooking time by 8-10 minutes. Not highly recommended for baked goods unless you are present to keep on a close eye on the product.

    2. 5 stars
      I have been making this recipe for years. Everybody’s favorite thing that I make. I add a almond on top and dip bottoms in chocolate. They are the best!!! I always cook in convection get it done faster.

  6. 1 star
    I followed the recipe as it is written and the macarons didn’t turn out. When baked I had baked puddles of condensed milk surrounding the macaroon. My first batch in the oven I baked for 15 min but they got burnt and my second batch I did 12 min which worked well. Overall, I would not use this recipe again.

    1. Absolutely, Debbie! Macaroons freeze well after being baked. Allow them to cool completely then wrap the individual coconut macaroons tightly in plastic wrap and store in an air-tight container in the freezer. Thaw overnight in the refrigerator when ready to enjoy. :)

  7. 5 stars
    I have found that the ratio of coconut and condensed milk is slightly off. I always add an additional handful of coconut with a whole bag of coconut and the cookies hold their shape and are perfect every time. My family loves them and every time I give them away someone asks for the recipe stating they are the best macaroons they have ever had. Thank you for sharing.

    1. Thanks so much for your note, Deb! I’m thrilled you’ve been enjoying (and sharing!) the recipe. :)

  8. 4 stars
    I wasn’t able to purchase condensed milk, so I heated evaporated milk and added 3/4 cup sugar to it to make it condensed milk. I had the same problem as others who had a puddle around the first batch, so I added 1/2 cup of sugar and made more of a macaroon cookie. The flavor was great!

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