Coconut Macaroons
These coconut macaroons are easy to make with just three ingredients. You can have a batch made in less than 30 minutes! They are sweet with a nice texture from the coconut and turn lightly golden on top as they bake.
I have recently been craving coconut macaroons which are little chewy cookies that don’t have any flour. I used to see them at my neighborhood grocery store but now that I want some of course I can’t find them anywhere.
I did some research and learned they are actually really easy to make yourself with just a few simple ingredients. I decided to try a recipe from All Recipes because I had pretty much everything on hand to make them.
Three Ingredient Coconut Macaroons
The original recipe has almond extract, but I didn’t have any so I just left it out. So, my version is a simple three-ingredient recipe. It takes less than 30 minutes to make a whole batch.
- Shredded coconut
- Sweetened condensed milk
- Vanilla extract
All you do is mix the ingredients together in a bowl. I made my cookies by scooping about a tablespoon of the mixture for each. Line them up on a baking sheet and bake them for about eight minutes. That’s it. I couldn’t believe how easy it was.
Recipe Notes
I thought the macaroons came out so pretty. I love how the coconut toasts while it bakes so the tops are golden brown. They are also very chewy which is what I wanted.
They are a little sweet so I think next time I will use unsweetened coconut. If you like sweet cookies, though, you might like them with sweetened coconut.
I baked mine on parchment paper but they were pretty sticky and a little hard to get off the baking sheet. I recommend greasing the baking sheet (or parchment, if you’re using it) before you bake them to avoid this.
Overall, I was happy to find an easy recipe. Now I don’t have to look for them at the store – they’re so easy to make you can make a batch in no time at all.
More Easy Cookie Recipes
I love making simple cookies so here are a few more recipes you might like to try.
- Four Ingredient Flourless Nutella Cookies
- Easy Peanut Butter Cookies
- One Bowl Chocolate Chip Cookies
- Hazelnut Macaroons
Coconut Macaroons
Ingredients
- 1 (14-oz) bag shredded coconut, (see note)
- 1 (14-oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. (see note)
- In a large mixing bowl, combine the coconut, sweetened condensed milk and vanilla extract.
- Drop the mixture by rounded tablespoons on the baking sheet. Bake the macaroons for 8 to 10 minutes or until they are lightly browned around the edges.
Easy and quick prep. A little sticky. I reduced the coconut as the can is 10oz. I baked it for 18 minutes checking after 10 then after 5. I like the moist innards and crispy outsides.
Glad you liked them!
I’ll try your variation sometime. Thanks for sharing. I haven’t tried drizzling with chocolate, but it sounds delicious.
The recipe I use is the same as above, with the addition of 2/3 cup all-purpose flour,1/4 tsp salt, 1 tsp each vanilla and almond extract. I baked mine on a silpat and there was no sticking. After they cool, I melt 1/2 cup chocolate chips and drizzled the macaroons. Soooo delicious and pretty, too.
Diane- Sorry to hear that your macaroons keep falling apart. I definitely think the fact that you are using frozen coconut is the issue. With so few ingredients and only the condensed milk as the binding agent, the added moisture can make the cookies fall apart. I’m not sure what you mean by frozen coconut. Are you using a fresh coconut that is frozen? Or dried coconut flakes? The recipe calls for dried coconut flakes which can be found in the baking aisle of most grocery stores. If you are making your own coconut flakes, I think the coconut is too wet to stick together with this recipe.
You can also try adding some flour to help bind the cookie together. I would suggest you try using dried coconut flakes next time. Also, you are using condensed milk and not evaporated milk right? Condensed milk is thick and sticky, which is what binds the cookies. I just wanted to check because I had a reader who didn’t know that evaporated and condensed milk are different. I hope this helps!
I made these twice now and everytime they never set right, they fall apart and there still liquid, I’m totally devastated coconut macaroons are my absolute favorites, do you have any ideas why I have this problem? I was thinking it was because I’m using frozen coconut so when the defrost it adds moisture I’m guessing but I would love to have your insight to