These incredibly easy coconut macaroons are hard to resist and are made with just 3 ingredients. They are sweet, chewy, and dipped in chocolate to make them extra special.

Chocolate dipped coconut macaroons piled on a blue plate


 

What is a coconut macaroon?

A coconut macaroon is a sweet and chewy cookie primarily made from shredded coconut, egg whites, and sugar. Some recipes like this one use sweetened condensed milk instead of egg whites and sugar. Often flavored with vanilla extract and/or almond extract, macaroons are formed into mounds and baked until lightly golden.

Why you’ll love this recipe:

  • Super easy to make – All you need is one bowl, 3 ingredients, and 10 minutes to make this coconut macaroon recipe. I kid you not, it’s that easy.
  • Tastes wonderful – These amazing coconut macaroons are soft and chewy in the center with the most incredible sweet coconut flavor. Dip them in chocolate for an extra indulgence.
  • Keeps well – These coconut macaroons can last up to a week stored in an airtight container at room temperature or up to two weeks in the fridge.
Chocolate drizzled coconut macaroons lined up on a baking sheet.

Ingredients you’ll need:

  • unsweetened shredded coconut
  • sweetened condensed milk
  • vanilla extract
  • semi-sweet chocolate chips (optional)

How to make coconut macaroons:

(the ingredient amounts are listed in the printable recipe card further below)

  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 coconut 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. Drizzle any remaining chocolate on top if desired.
  4. Place in the refrigerator for 10 minutes for the chocolate to harden.
process image collage on how to make 3 ingredient coconut macaroons

FAQ:

What is the difference between a macaroon and a macaron?

A macaron is a confection made up of two almond-flour-based cookies with a filling in between. A macaroon is a mounded cookie made with mainly shredded coconut that is often dipped in chocolate. For a brief history of the macaron vs. macaroon cookies, visit ChefSteps.com

Are coconut macaroons gluten-free?

Yes, they are naturally gluten-free.

Can you freeze coconut macaroons?

Yes, you can place them in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months.

Are coconut macaroons healthy?

While coconut macaroons can be a tasty treat, they are not typically considered a “healthy” snack due to their high sugar content.

three coconut macaroons on a plate with a bite taken out of one

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Did you make this recipe? Please kindly leave a comment with your star rating below.

Chocolate drizzled coconut macaroons lined up on a baking sheet.
5 from 6 reviews

3-Ingredient Easy Coconut Macaroons

Yield: 30 cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
These incredibly easy-to-make coconut macaroons are hard to resist. They are sweet, chewy, and dipped in chocolate to make them extra special.
Print Leave a Review Pin Recipe

Ingredients

  • 14 oz (1 bag) unsweetened shredded coconut
  • 14 oz (1 can) sweetened condensed milk
  • 2 tsp vanilla
  • 1 cup (6oz) semi-sweet chocolate chips, optional

Instructions
 

  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • In a large bowl, mix together the unsweetened shredded coconut, sweetened condensed milk, and vanilla until all is moistened.
    14 oz (1 bag) unsweetened shredded coconut, 14 oz (1 can) sweetened condensed milk, 2 tsp vanilla
  • 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.
  • Bake at 350F for 10 minutes or until lightly golden on the surface. Let cool completely on baking sheets.
  • 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. Drizzle any remaining chocolate on top if desired.
  • 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.
Calories: 165kcal, Carbohydrates: 14g, Protein: 2g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.005g, Cholesterol: 5mg, Sodium: 22mg, Potassium: 155mg, Fiber: 3g, Sugar: 10g, Vitamin A: 38IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from SouthernPlate.com