Satisfy your sweet tooth with a quick and easy recipe for 3-Ingredient Coconut Macaroons that take just minutes to make!
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.
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.
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.
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!
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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.
Turned out great. So many different recipes for this cookie. I went with this simple recipe after trying others and they didn’t have the right texture in my opinion. I’ve made several times. I made a double batch and had no problems. I don’t necessarily put the whole can of sweetened condensed milk in. I’ll put 3/4 in and mix it in because sometimes it gets too wet. Especially for double batches. I also refrigerate the mix for about 15-20 before scooping. It helps tremendously with melting issues and spreading.
So glad you enjoyed the recipe, Monica!
I have been making these awesome cookies. The only comment I have is they can melt while cooking and don’t always look pretty. I have started rolling the cookie dough in coconut before cooking and that seems to help. This is so easy and yummy!
So glad you’ve been enjoying the recipe, Laura!
Absolutely delicious !!
Thrilled you enjoyed it, Jeri!
very good!*** Thank you for this recipe, I have been making these the last few years.
So glad you have been enjoying it, Patti!
I make these all the time. Everyone thinks I’m a great baker. I also put an almond on top of each macaroon and dip them in chocolate. Like an almond joy.
Great idea, Kathy!
Wow, First time making these, turned out excellent. Cant believe
only 3 ingredients Alway thought that they were hard to make, not any more.
So glad you enjoyed the recipe!
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.
I’m so glad it brought you great memories, Marilyn!
Fast,easy and scrumptious.
So thrilled you enjoyed the recipe, Dave!
The easiest and best recipe! I will occasionally substitute almond extract for the vanilla.
I’m so happy to hear that you enjoy the recipe, Annastashia!
So simple and easy to make!! Loved them!!
I’m thrilled to hear that you enjoyed the recipe, Connie!
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!
Enjoy!
Thanks so much for your notes, Kim! So thrilled you’re been enjoying the recipe!
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!!
I’m so thrilled to hear that the recipe was a hit, Amy! And great idea adding the chocolate and sprinkles!
This recipe is easy AND delicious!
I’m so happy to hear that you enjoyed the recipe, Barbara!
Excellent, definitely have to keep an eye on them for their browning near the end.
Thanks !
I’m glad to hear that you enjoyed the recipe, Lollie!
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)
I’m so happy to hear that you, and those you made it for, enjoyed the recipe, Lucy!
Hi, have you frozen these?
I haven’t tried freezing these but I think they’d turn out well!
Totally made these for a friend of mine and she LOVED them!!!
I’m so glad to hear that you and your friend enjoyed the recipe, Amanda!
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..
I’m so thrilled to hear that you and your family enjoy the recipe, Georgiana!
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.
Hi Debbie! Did you confirm your oven temp?
Loved it!!!!
I’m so happy you enjoyed the recipe!
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.
This is what I love to read, MaeveJoi! I’m thrilled you’ve been enjoying the recipe!
Help, nine just spread out flat
I’m so sorry the recipe didn’t work for you, Tina. It could be that the baking sheet was too warm in between batches, or that the mixture itself was too warm. I have another coconut macaroon recipe that incorporates egg whites for structure that you might be interested in: https://www.justataste.com/mini-macaroons/
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.
I’m so glad you enjoyed the coconut macaroons, Matthew!
If you love coconut, these are the best cookies and super easy to make. Always a hit with family and friends.
Yessss! I’m thrilled you’ve been enjoying the recipe, Pamela!
Along with the instructions not to overbeat the mixture, I found that putting the cookie sheet in the refrigerator for about a half hour helps with the spreading.
This was my first time making macaroons. So easy, and so tasty. Definately a redo!
Thanks for that tip, Lisa! I’m so glad you enjoyed the recipe!
I made them I don’t know if I did something wrong I followed the recipe but the flattened and were a mess all over the pan. It did work easy recipe tho I’d there any tips macaron cookies just never turn out for me
I’m so sorry the recipe didn’t work for you, Donna. It could be that the baking sheet was too warm in between batches, or that the mixture itself was too warm. I have another coconut macaroon recipe that incorporates egg whites for structure that you might be interested in: https://www.justataste.com/mini-macaroons/
If you have a convection oven, the bake time is about 10 minutes.
Delicious and easier than pie. A large ice-cream scoup makes 12 macaroons.
I’m so glad you enjoyed the recipe, Donna!
What size cookie scoop do you use to make your delicious looking macaroons?
Hi Cherie! This is the scoop I used to make the coconut macaroons: https://amzn.to/3G6SD44
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…
I’m so glad you enjoyed the recipe, Emerald! :)
Yummy
I substituted Dulce De Leche instead of
Condense milk ( since I did not have any)
It’s was just as delicious. Thank you
Excellent! I’m so thrilled you enjoyed the recipe, Kuiin!
EASY, EASY, EASY!!!Yummalicious!!!
I’m so happy you enjoyed the recipe, Sarah!
Absolutely delicious and so quick and easy! Thank you!
You are so welcome, Sandra! I’m thrilled you enjoyed the recipe!
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?
Hi Sharon! Here’s the link to the recipe you saw on Facebook (it’s my other Easy Coconut Macaroons recipe): https://www.justataste.com/mini-macaroons/ :)
THE easiest cookies ever!!
I’m thrilled you enjoyed the recipe, George!
Awesome! Thank you!!!!
You are so welcome, Jacqueline! I’m thrilled you enjoyed the recipe!
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’m so thrilled you’ve been enjoying the recipe, Kathy! I love that you dip them in chocolate and top them with an almond!
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.
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 :)
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.
Thanks, Sally, I appreciate your input. :)
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.
I made these where I work and my boss absolutely loves them.
I’m so thrilled to read this, Sally!
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.
Sorry you didn’t enjoy the recipe, Vaydah.
Did you make sure to use the right amount for the ingredients? A can of sweetened condensed milk is usually 14 oz, but some cans, especially ones outside the US, may be different.
It’s also possible that you’re using volume measurements instead of weight.
Can these cookies be frozen?
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. :)
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.
Thanks so much for your note, Deb! I’m thrilled you’ve been enjoying (and sharing!) the recipe. :)
Yummy…Yes!!!
I’m thrilled you enjoyed the recipe, LoWanna!
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!
I’m so glad you enjoyed the coconut macaroons!
The first batch I made spread like crazy and looked hideous. The 2nd round, I refrigerated the dough overnight before baking. I also kept the batter stirred and chilling between batches. I had very little spread. Once cooled, I spread melted semi sweet chocolate chips on the bottoms. That covered the small amount of spread. I was proud to serve these! Sorry no pics
I’m thrilled you enjoyed the macaroons, Terri! A chilled batter really makes a difference!
I have been making these for almost 20 years – only exceptions: my recipe calls for 1/4 C all purpose flour and only 2 tsp vanilla (sometimes I use vanilla & almond). They are easy & PERFECT every single time! (The flour will solve the spreading problem!)
Thanks so much for your note, Becky!
I’m so thankful that I found this recipe. My mother is 85 and couldn’t remember how she made them… after trying the ones that I made from this recipe, she said they were absolutely amazing and tasted just like the ones she used to make. Thank you for sharing!
Love reading this, Robin! I’m so happy you and your mother enjoyed the macaroons!
The flavor is great but I also had the problem of oozing milk. I followed the recipe exactly. I wish I had followed my instincts and added a whipped egg to the milk mixture first. As they are, I’m not sure I can salvage them unless I get creative and make some sort of layered dessert or truffle.
I’m so sorry the recipe didn’t work for you, Bonnie.
I used a scissor and cut off the flat part and put the rest in a cupcake paper
Perfect!
Such a wonderful & easy receipe!
I made them , and they were delicious!!
Thanks for sharing !!
So glad you’re enjoying the recipe, Patricia!
I made them and my family and friends couldn’t get enough of them.Such a wonderful recipe
I’m so happy to read this, Linda!
A very quick and tasty treat! I did find that it was better if I used hallf the amount of sweetened condenced milk because the sweetened condenced milk seeped out and made them look like piles of something nasty. But over all, my family and I found that they were the best macaroon we ever tasted!
I’m so glad your family enjoyed the macaroons, Lauren!
Mine turned out like alot of the other comments.. the condensed milk seeped out and created a circle around it… it was all flat. And I had some “macaroon” form. Still ate them all but I thought at first I had too much milk, which I believe is the case.
Still taste good. Just need to not have them spread out like they did…
Sorry you didn’t enjoy the recipe, Soph.
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!
I’m thrilled you enjoyed the recipe, Debora!
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?
Hi Kimberly! I’m working on re-doing this recipe and incorporating egg whites for structure. Stay tuned!
Has anyone tried with coconut condensed milk?
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!
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!
Woohoo! I’m so thrilled to read this, Debbie!
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?
That’ll work great, Kathy!
Omg this is so yummy! I added chopped pecans and some dark chocolate chips and wow!,, thanks so much
You are so welcome, Pat! I’m thrilled you enjoyed the recipe!
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!
Awesome! I’m so thrilled you enjoyed the recipe, Lissette!
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
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!
I’m glad you enjoyed the macaroons!
Just love them every year
One of my fave holiday cookies!
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 !!
Hi Martha – That’ll work! It won’t drastically change the outcome, just the flavor a bit :)
These were simple and easy to make. It will be my go to recipe for sure! Delicious
I’m so thrilled you enjoyed the recipe, Annette!
HELP PLEASE!!!
My macaroons are spreading when I bake them… I tried to add more coconut.. but not helping
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!
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.
Hi Darlene – It could be that the mixture itself was too warm.
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
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.
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
Hi Sharon! This recipe yields about 40 small macaroons. :)
My husband said these are the best things he’s ever eaten! And that makes me happy because they were actually easy to make. Win Win!! Thank you so much for this fantastic recipe. Would make a great gift to give as well.
Woohoo! I’m so thrilled to read this, Peggy!
Thank you for this recipe. Easy and fast to make. I like it.
I’m thrilled you enjoyed it, Nova!
Can you freeze them?
Hi! Yes, 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. :)
Was looking for a new recipe and came across this one, tried it and I love it! Very easy and done in no time. Delicious!
I’m so thrilled you enjoyed the recipe, Christine!
Awesome and delicious easy to make
I’m so glad you enjoyed the recipe, Christine!
Love, Love Love these. They were the hit this year as I gave out baked goods in the neighborhood. I chose to dip my bottoms in the chocolate rather than drizzle and let it cool on parchment paper. Big Hit.
Neighbors asked for recipe too. Yes, I shared! LOL.
Woohoo! I’m thrilled to read this, Celine!
Can I make these ahead of time? How long would they keep?
Absolutely, Patricia! They can be stored in an airtight container at room temp and they’ll last up to a week.
love your interviews
I’m so glad you’ve been enjoying them, Val!
I used this recipe years ago and loved it. Since 2020 has been a long and tiresome year for all of us especially on the front line, we decided to do a cookie exchange at our clinic. This time around I have substituted the vanilla extract in one batch with peppermint extract and one batch with almond extract. Then dipped them in semi sweet chocolate. They came out just as amazing as with the vanilla extract. ❤❤❤
AMAZING! Thank you for being a healthcare hero, Brianne!
I used this recipe years ago and loved it. Since 2020 has been a long and tiresome year for all of us especially on the front line, we decided to do a cookie exchange at our clinic. This time around I have substituted the vanilla extract in one batch with peppermint extract and one batch with almond extract. Then dipped them in semi sweet chocolate. They came out just as amazing as with the vanilla extract. ❤❤❤
Will they freeze ok?
Hi Jennifer! Yes, 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.
Delicious! Dipped them halfway in dark chocolate after baking. Better than any I’ve made before or even had out. Thanks!
Amazing! I’m so thrilled you enjoyed the recipe, Tammy!
Loved the easy, looks and taste. Had to make two batches so someone else could have one!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Jim!
So easy and they turned out amazing! I used half sweetened and half unsweetened coconut and added dark chocolate chips! Will definitely make them again :)
Love your addition of dark chocolate chips, Brittany! I’m so glad you enjoyed the recipe!
Can’t wait to try some of your cocunut recipe’s
I hope you enjoy them, Keith!
Is it ok to make them a few days ahead of a party or are they better fresher?
Absolutely! They can be stored in an airtight container at room temp and they’ll last up to a week.
I love this recipe and have been using it for years, but for some reason, this year the cookies spread into a crazy mess! I had that happen with a different recipe (I think?) so I came back to this recipe and it worked great last year. Last year I used parchment paper, and this year I used Silpat, so I thought maybe that was the problem, but now I see Silpat was used here as well. What in the world is going on in my kitchen? I’ve made these countless times. I can’t figure out what might have gone wrong.
Hi Jodi! It could be that the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!
I will use unsweetened coconut next time. Otherwise way too sweet.
That’ll work, Tami :)
I make these all the time. They are great
I’m so thrilled to hear this!
Can I add lemon curd
Hi Kimi! I’ve never tried that so I’m not certain what the outcome would be. Let me know if you give it a shot!
Kelly!!! Just made these, and gave one to Mr. Wonderful who said “fabulous.” And he’s a coconut macaroon fanatic. I threw caution to the wind and added 1 Tbsp. of instant coffee powder for a little added “oomph.” They are truly fantastic macaroons.
I’m so thrilled you enjoyed the recipe, Lizzie!
I’m going to use unsweetened flaked coconut (will buy 5-1/2 cups in bulk) because I think with the sweetened condensed milk, these would be Just Too Dang Sweet.
I haven’t tried that substitution so let me know how it works!
My guest really love these wonderful DE-LISH cookies. they are really easy to make and they came out perfect
I’m thrilled you enjoyed the recipe, Donna!
I made these today and found that 350 degrees was too hot an oven. The cookies burned on the bottom before cookie was golden brown. For second batch I lowered temperature to 300 – 325. They do taste great!
I’m so glad you enjoyed the recipe, Lucy!
Kelly and for those of you that had runny “blobs” the problem is with the recipe itself….I am sure that the people who had runny blobs used 1-14 oz pkg of coconut…..which is what the recipe states…..14 oz is only 2 1/3 cups dry measure coconut (6 oz in a dry measure cup) the people that had a successful bake used the 5 1/2 cup measure(which the recipe also states)….which is what it should be if you use I full can of condensed milk….I used the 5 1/2 cups and they timed out beautifully and browned nicely at the 12 minute mark…..left to cool they set up perfectly and are delicious!!!
Thanks so much for your comment, Patti! I’m thrilled you enjoyed the recipe!
So, followed the recipe to a “t”. My macaroons literally looked like they half melted. They were fused together like a field of half-melted snowmen. I was able to use my kitchen shears and cut them apart (a very time consuming and sticky job) and still use them for the bake sale where they sold out. However, what a mess! What happened? I would love to make them again, but don’t want a repeat of that fiasco.
Hi Glenda – Most likely the baking sheet was too warm in between batches, or the mixture itself was too warm. Looking forward to hearing your results when you bake up another batch!
Thank you for this recipe. My husband really loved them.
I’m thrilled to hear this, Shirley!
I made these and yes I froze some so we didn’t eat them all at once.
They freeze beautifully.
Thanks for this wonderful and easy recipe!
You are so welcome, Kari! I’m thrilled you enjoyed the recipe!
Can you tell me the serving size.
Hi Angela! This recipe yields 40 small macaroons. The Estimated Nutrition Information provides nutritional info for one macaroon. I hope that helps!
Can these be frozen?
Yes, 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.
Any suggestion baking southern coconut pie with double crust?
Hi Rachel – I don’t have a recipe for southern coconut pie but I’ll add it to my recipe development list!
Can I put pecans in them??
Hi Donna! I’ve never tried that so I can’t say for certain what the results will be, but my initial thought is that it should work. I’d start with 1.5 cups of finely chopped pecans. Let me know how they turn out if you give it a shot!
I just made these as they look wonderful, I baked for 15 mins. but they burned, any suggestions
Hi Cheryl – Oven temperatures (as well as baking sheets) can cause great variances in how quickly macaroons bake. Do you have an oven thermometer to ensure your oven isn’t running hot? And did you use parchment paper or a Silpat on your baking sheet? I’d also suggest checking them around the 10-minute mark and continue baking as needed.
Macaroons are so easy to make. In the end, they ended up tasting so good with a nutty texture on it. It is a sweet desert that is greatly paired to wine.
Can i use simple shredded coconut instead of sweetened?
Sure. It won’t drastically change the outcome, just the flavor a bit :)
I tried and it really turned out very good and very delicious.
Thank you for the recipe.
just wondering if you can help me, what if i want to make chocolate ones.
as i have cocoa.
how much do i need to add.
Thank you Again
Made these for my mom. I took the lazy route and added chocolate chips instead of drizzling chocolate. She enjoyed them. I am now doing a quick inidividual freeze so I can take them out one or two at a time for her enjoyment.
Awesome! I’m so glad your Mom enjoyed the macaroons, Michele!
These are amazing! So easy and delicious. I ended up just putting a couple of chocolate chips on top right after they came out of the oven to save some time. Thanks for the recipe!
I’m so thrilled you enjoyed the recipe!
Can these be frozen?
Hi Donna! Macaroons freeze well after being baked, just be sure to let them cool completely before wrapping them to freeze. Then thaw overnight in the refrigerator when ready to enjoy.
I used Let’s Do organic unsweetened coconut –shredded 8.8oz and a can of sweetened condensed coconut milk, 1 T vanilla extract. Stir together really well. Took a cookie scoop and really pressed the mixture in tight. Baked 350 convect for 15 minutes, no problems with gooey mess. Stuck together nicely. Delicious! Thanks!!!
Love the macaroons so yummy, just a quick question how do you suggest storing them?
Awesome! Store them in an airtight container at room temp :)
I tried your recipe today and had no trouble at all. After seeing the posts about the macaroons running I decided to turn my oven down to 325 degrees. I then baked them for around 17 minutes and they came out just fine. Every oven runs at its own degree setting so maybe this will work for you. Thanks for the recipe. I LOVE coconut so I will be making these again!!
Thanks so much for your notes, Peg! I’m thrilled you enjoyed the recipe :)
Mine won’t come off the parchment paper. They just turned into melted blobs. And I used my cookie scoop to measure them out. 15 to 20 minutes was way too much time, they were burning at 12…
These cookies are the best. I add 1/4 teaspoon of almond extract and chocolate chips. If you use parchment paper on the cookie sheets they turn out perfect. 12 minutes was long enough for my cookies, but I do have a convection oven. I have made these in the past and always get great reviews! They are quick, easy and delicious!
So thrilled you’ve been enjoying the recipe, Barbara! Thank you so much for your comment :)
Way too much condensed milk, they were really runny! Next time I’ll make them with egg whites!
This was my first try with the 3 ingredient Macaroons. What a mess! Yes they spread on the bottom of the cookie and pulled apart when taking off the cookie sheet. I used my fingers to reshape them when cooled. I put them in the frig and tomorrow will dip the bottom in melted chocolate chips. They taste yummy!!
Hi Sue – Did you allow the cookies to cool on the baking sheet for 5 minutes before transferring them?
Mine were a big ugly blob too. Taste was good and salvaged most by cutting away the ugly ooze.
These turned out perfectly.
SO thrilled you enjoyed the recipe, Shirley!
I had the same results. I increased the temp to 375 on the second tray and their shape was slightly better. Delicious, but would need to resolve this before making again.
I made the coconut macaroons, they were super easy. They were great the only problem I had was with the temperature 18 mins was to long they burned on the bottom but was still good so I changed temperature to 15 and I didn’t think they were done they were googy but good so still trying to figure out the best temperature for me, making them again.
I’m going to try 16 mins and see how that goes.
Hi MaryJo! There are several factors that may have attributed to this, such as the heat circulation in your oven, your type of baking sheet and whether you used parchment paper. Would love to hear how your next batch turns out :)
Mine oozed all around too. I used scissors to cut away the burned milk. I looked at recipes that added flour, sugar and egg whites. I’ll try one of those next time.
mine totally melted into a big blob while in the oven… what did I do wrong? I only did tablespoon size balls.
Hi Olivia! Did you confirm that your oven was the correct temp?
Mine did the exact same thing. My oven was at 350 and they just melted. To bad because they taste great
Hi Colleen – It could be that the baking sheet was too warm between batches, or that the mixture itself was too warm. Hope that helps!
Awesome
I don’t have a sweetened flake coconut only dessicated coconut. What to do?
Hi Rosemarie – I have never tried this recipe with desiccated coconut so I’m not sure how they would turn out. Sorry I can’t be of more help!
LOVE this! So soft, chewy, simple and delicious!
How many Smart Points would they be for Weight Watchers? Thanks.
Hi Joan – We don’t have the nutritional data for this specific recipe. However, here is a link to all of our recipes that do include that data: https://www.justataste.com/category/recipes/nutrition-facts/
could you use white chocolate instead of chocolate I cant have cocoa powder or cocoa mass due to it gives me migraines
Thanks
Wendy
Absolutely!
Why are mine melting in the oven? :(
Hi Jonna – It could be that the baking sheet was too warm in between batches, or that the mixture itself was too warm. Hope that helps!
What temp and for how long roughly? If it’s like others I’m looking up then I am guessing 350 for 10-20 depending on size? Or since these do not have the egg whites that others do, does that mean it needs a different temp? How do you do yours?
Hi Trina! Bake at 350°F for 15 to 18 minutes until they’re golden brown. Enjoy!
U could, also, color coconut with lite pastel colors for Easter!
Love that idea, Lyn!