These incredibly easy-to-make coconut macaroons are hard to resist. They are sweet, chewy, and dipped in chocolate to make them extra special.

coconut macaroons on a teal plate

A quick and easy confection is always handy to have on hand, especially during the holidays. And these coconut macaroons are guaranteed to be a hit.

A plate of chocolate-dipped coconut macaroons.

How to make coconut macaroons:

All you need is one bowl, 3 ingredients, and 10 minutes to make this recipe. I kid you not, it’s that easy.

process pictures of how to make chocolate dipped coconut macaroons

  1. In a large bowl, mix together a bag of unsweetened shredded coconut, a can of sweetened condensed milk, and a splash of vanilla.
  2. Use a cookie scoop or two spoons and drop rounded mounds of the mixture onto a baking sheet lined with parchment paper. Bake at 350F for 10 minutes and let cool.
  3. If dipping in chocolate, melt the chocolate in the microwave. Dip the bottoms of the coconut macaroons and place back onto the parchment paper.
  4. Place in the refrigerator for 10 minutes for the chocolate to harden.
Yes, you can place them in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months.

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A chocolate-dipped coconut macaroon with a bite taken out of it.

These wonderful coconut macaroons are soft and chewy in the center with the most incredible sweet coconut flavor. Dip them in chocolate for an extra indulgence.

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Easy 3-Ingredient Coconut Macaroons


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: about 30 cookies

Description

These incredibly easy-to-make coconut macaroons are hard to resist. They are sweet, chewy, and dipped in chocolate to make them extra special.


Ingredients

  • 1 bag (14oz) unsweetened shredded coconut
  • 1 can (14oz) sweetened condensed milk
  • 2 tsp vanilla
  • 3/4 cup (4oz) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. In a large bowl, mix together the unsweetened shredded coconut, sweetened condensed milk, and vanilla until all is moistened.
  3. Use a cookie scoop or two spoons and drop rounded mounds of the mixture onto the prepared baking sheets about 1″ apart. You should be able to fit 12-15 cookies on each baking sheet.
  4. Bake at 350F for 8-10 minutes or until the edges are lightly browned. Let cool completely on baking sheets.
  5. If dipping in chocolate, melt the chocolate in the microwave in 30 second increments, stirring in between until all is melted. Dip the bottoms of the coconut macaroons, wiping the excess chocolate on the edge of the bowl, and place back onto the parchment paper.
  6. Place in the refrigerator for 10 minutes for the chocolate to harden.

Notes

Coconut macaroons can be stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: coconut macaroon recipe, easy coconut macaroons, 3-ingredient coconut macaroons

Recipe adapted from SouthernPlate.com

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