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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Dessert

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!
4.59 from 31 votes
3-Ingredient Coconut Macaroons Recipe
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 40 small macaroons

Ingredients 

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

Instructions 

  • 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!

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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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Nutrition

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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Comments

  1. 5 stars
    Easy to make. I thought they were going to be too sweet, but the right chocolate (not too sweet) takes away from that sweetness. Everyone loves them!

  2. I have tried these twice and both times it didn’t work out. First time I used the whole can of condensed milk and the coconut was too moist and oozed everywhere and after being baked, spread out considerably leaving a rim of baked condensed milk. The second time I tried it, I used about two thirds of the can of the condensed milk and they wouldn’t stick together. Any suggestions on a good in between?

    1. Hi Kimberly! I’m working on re-doing this recipe and incorporating egg whites for structure. Stay tuned!

    1. Hi Melanie! I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot!

  3. 5 stars
    The raving reports I received after Christmas about these cookies! Soft, chewy and sweet. Couldn’t have been better. (They are in for a surprise next year, I’ll be dipping them in chocolate!) Thank you for the great recipe. It was truly enjoyed by many!

  4. WOW so delicious and super easy, thank U so much Kelly for sharing with us. I would like to know how to pkg for gift giving.Could I pkg in a zip lock bag and than put it to a gift bag?

  5. 5 stars
    Love it! I tweaked just a little. Instead of a Tbls of vanilla I did 1.5 tsp of vanilla and 1.5 tsp of almond extract. My 1st batch at 350 came out a little on the darker side so I lowered the temp to 330 for 15 min and they’re perfect!
    Thanks for sharing!

  6. To Sharon: Years ago my Mother told me the woman use to save the paper that butter is wrapped in. Thats parchment paper. I wash and save mine for under cakes to frost and you pull it out when finished, and toss. The platter stayed clean. But they work for cookies too. Hope this helps!! JB

  7. I made this recipe but also folded in egg whites from 2 large eggs stiffly beaten with a pinch of salt. I also cut down the amount of sweetened condensed milk to about ⅞ of the can. Parchment paper is a must, as well as having cool baking sheets. Be sure that the 14 oz of coconut is by weight, not by cups. American measures are quite confusing that way. The mixture is quite sticky but if you make nice mounds that are well packed together they should turn out without spreading. I found that a lower oven temperature of 315, baking for 13 minutes left them still mostly white with a tiny bit of edge browning. They may not look or feel done, but firm up while cooling. Wait a but before moving to rack from baking sheet as they are delicate. Most important to check the bottoms as that browns much faster than tops, you don’t want them burnt! Delicious!

  8. Hello Kelly I’ from Argentina, here I can get only flaked coconut but it is NOT sweet, will it be enough with the condensed milk ? Or shall I add some iced/normal sugar ?
    Thank you for your answer. Happy new Year !!

    1. Hi! It could be that the baking sheet is too warm in between batches, or that the mixture itself is too warm. Hope that helps!

    2. 5 stars
      I had the same issue with spreading. I am not reusing the same baking sheet as I have multiple. I made two batches and both spread. I’m not giving up since I have made this recipe before and no issue at all, in fact it received raved reviews from family and friends.

  9. Hi Kelly, Sharon Olsen here again. My question is, what can I use , since I don’t have Parchment paper? Thank you, I want to make them this afternoon. Take care be safe

    1. Hi Sharon – Greased aluminum foil *should* work. I haven’t tried this method with this recipe so I can’t say for certainty what the results will be.

  10. Hi Kelly, My husband’s favorite cookie is macaroons, hands down. They r quite expensive. I heard about 3 ingredient macaroons. Looking via Google, 2 recipes popped up. So, I decided to make your recipe in a little bit. How many does your recipe make? I’ll send another comment once my husband has had a few (?lol).
    Merry Christmas TYFS

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