3-Ingredient Coconut Macaroons

from 68 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
4.62 from 68 votes
3-Ingredient Coconut Macaroons Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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. This is the recipe that my late mum made, been looking for it for ages. Mum used to split the mixture in 3 different bowls and she would add green and red colouring and would leave one bowl natural. I made them, but didnt add colouring. The same taste as mum, was so very thrilled. Thank you for sharing your recipe.

  2. I’ve been making these cookies for over 40 years! Everyone devours them and requests the recipe. Here are my tips for ensuring the cookies don’t spread or burn.

    1. Deduct one tablespoon of the sweetened condensed milk to equal out the 1 tankespoon of vanilla extract you are adding. Otherwise, the liquid to coconut ratio is off. It’s much easier to deduct a tablespoon of the condensed milk before adding to mixing bowl than buying another bag of coconut to add a handful. Use the tablespoon of sweetened condensed milk in your coffee!
    2. Chill the batter before scooping and again after placing on cookie sheet. I don’t use parchment as it causes cookies to spread more.
    3. As soon as cookies come out of oven, I place the cookie sheet outside in my balcony where it’s as cold or colder than refrigerator. Th quick chill prevents over baking and makes them even chewier. You can certainly place in refrigerator but I find putting them outside is easier.
    4. Once chills, I dip bottoms in dark chocolate then place on parchment lined tray and put back outside or in fridge to chill.
    5. Store cookies in airtight container in refrigerator until ready to serve. So much better when chilled and they are already fabulous!


  3. 5 stars
    OH! MY! GOODNESS!! These Macaroons are Coconut Heaven! I dipped the bottom in dark chocolate, drizzled the top with white chocolate and added Christmas sprinkles! This recipe made about 45 macaroons!! They were inhaled in approximately 20 minutes!! Did I get one? That would be a negative!! Nope, not a single, not a bite, not a nibble, nothing! I’m going to make a batch just for me!!

  4. 5 stars
    I work at in University catering dept. the new university president loves coconut. Found this recipe and was able to serve him these in no time flat. Thank you for making me the hero of the hour lol He loved them (so did everyone else)

  5. 5 stars
    I have made these a number of times and they are amazing. So easy … when they cool I dip them in melted chocolate.. they are a hit with my whole family… thanks for sharing..

  6. I made this recipe before with great results. I tried it again tonight and like some of the others they all went flat. My pin was not hot or warm and my dough was not warm not sure what happened but I will make him again and the next time I will put the cookie sheet in the refrigerator like someone else had suggested. It didn’t have to do this before so I’m not sure what happened.

  7. 5 stars
    Super EASY & quick. Nearly no measuring. I used Butternut flavoring (vanilla, butter & nut flavors) but I’ve used vanilla in the past.
    This is 1 of my go-to cookie recipes for holidays, birthdays, or just whenever.

  8. 5 stars
    When you cook them, don’t eat any. Just put them all in an airtight container until they’re cold. Trust me, they’re MUCH better cold.

  9. 5 stars
    If you love coconut, these are the best cookies and super easy to make. Always a hit with family and friends.

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