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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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!
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

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!

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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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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Comments

  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!

    Enjoy!

  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.

  10. 4 stars
    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!

  11. 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

    1. 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/

  12. 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…

  13. 5 stars
    Yummy
    I substituted Dulce De Leche instead of
    Condense milk ( since I did not have any)
    It’s was just as delicious. Thank you

  14. 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?

  15. 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!

  16. 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.

  17. 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. 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.

    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. :)

  18. 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. :)

  19. 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!

  20. 3 stars
    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

    1. 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!)

  21. 5 stars
    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!

  22. 3 stars
    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.

  23. 4 stars
    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!

    1. 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…

  24. 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!

  25. 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!

  26. 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!

  27. 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?

  28. 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!

  29. 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

  30. 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!

  31. 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.

  32. 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.

  33. 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

  34. 5 stars
    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.

    1. 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. :)

  35. 5 stars
    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!

  36. 5 stars
    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.

    1. Absolutely, Patricia! They can be stored in an airtight container at room temp and they’ll last up to a week.

  37. 5 stars
    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. ❤❤❤

  38. 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. ❤❤❤

    1. 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.

  39. 5 stars
    Delicious! Dipped them halfway in dark chocolate after baking. Better than any I’ve made before or even had out. Thanks!

  40. 5 stars
    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 :)

  41. 5 stars
    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.

    1. 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!

    1. 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!

  42. 5 stars
    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.

  43. 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.

  44. 4 stars
    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!

  45. 5 stars
    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!!!

  46. 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.

    1. 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!

  47. 5 stars
    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!

    1. Hi Angela! This recipe yields 40 small macaroons. The Estimated Nutrition Information provides nutritional info for one macaroon. I hope that helps!

    1. 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.

    1. Hi Rachel – I don’t have a recipe for southern coconut pie but I’ll add it to my recipe development list!

    1. 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!

    1. 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.

  48. 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.

  49. 5 stars
    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

  50. 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.

  51. 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!

    1. 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.

  52. 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!!!

  53. 5 stars
    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!!

  54. 1 star
    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…

  55. 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!

  56. 4 stars
    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!!

  57. 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.

  58. 5 stars
    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.

    1. 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 :)

  59. 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.

  60. mine totally melted into a big blob while in the oven… what did I do wrong? I only did tablespoon size balls.

      1. 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!

    1. 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!

  61. could you use white chocolate instead of chocolate I cant have cocoa powder or cocoa mass due to it gives me migraines
    Thanks
    Wendy

    1. 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!

  62. 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?