3-Ingredient Coconut Macaroons: Easy & Delicious!
There’s something magical about a dessert that requires just three ingredients yet tastes like you spent hours in the kitchen. These 3-Ingredient Coconut Macaroons are the perfect example—sweet, chewy, and irresistibly coconutty. Whether you’re a baking newbie or a seasoned pro, this recipe is foolproof and guaranteed to satisfy your sweet tooth.
I first discovered this recipe when I needed a last-minute dessert for a potluck. With barely any time to spare, I whipped these up, and they were gone in minutes! Now, they’re my go-to when I want something quick, easy, and delicious. Plus, they’re naturally gluten-free, making them a crowd-pleaser for almost any gathering.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I may receive a commission if you purchase through my links, at no extra cost to you.
Key Ingredients in 3-Ingredient Coconut Macaroons
- Sweetened shredded coconut – The star of the show! It gives the macaroons their signature texture and rich coconut flavor.
- Sweetened condensed milk – Adds sweetness and binds everything together, creating that perfect chewy center.
- Egg whites – Lightens the mixture, giving the macaroons a slightly crisp exterior while keeping them tender inside.
How to Make 3-Ingredient Coconut Macaroons
- Preheat oven to 325°F (160°C) and line baking sheets with parchment paper.
- Mix coconut & condensed milk in a large bowl until fully combined.
- Beat egg whites in a separate bowl until stiff peaks form.
- Gently fold the egg whites into the coconut mixture—don’t overmix!
- Scoop rounded tablespoons of the mixture onto the baking sheet.
- Bake for 12-15 minutes until golden brown on the edges.
- Cool slightly before transferring to a wire rack.
Variations
- Chocolate-dipped macaroons – Melt dark chocolate and dip the bottoms for an extra indulgent treat.
- Almond extract – Swap vanilla for almond extract for a nutty twist.
- Toasted coconut – Lightly toast the shredded coconut before mixing for a deeper flavor.
Pairings
- Coffee or tea – The sweetness of the macaroons pairs perfectly with a hot drink.
- Fresh berries – Serve with strawberries or raspberries for a light contrast.
- Vanilla ice cream – Crumble them over ice cream for an easy dessert upgrade.
Serving Suggestions
These macaroons are great for:
- Holiday cookie trays
- Afternoon tea parties
- Quick dessert cravings
Common Mistakes to Avoid
❌ Overmixing the egg whites – Fold gently to keep them fluffy.
❌ Using unsweetened coconut – Sweetened coconut is key for the right texture.
❌ Skipping parchment paper – These can stick to bare baking sheets.
Tips and Tricks
✅ Chill the mixture for 10 minutes before baking for firmer macaroons.
✅ Use a cookie scoop for evenly sized macaroons.
✅ Store in an airtight container to keep them fresh.
Final Thoughts
These 3-Ingredient Coconut Macaroons are proof that simple recipes can be the most delicious. They’re quick, fuss-free, and always a hit. Whether you need a last-minute dessert or just a sweet snack, these macaroons never disappoint.
3 Ingredient Coconut Macaroons
Ingredients
- 14 ounces sweetened shredded coconut
- 1 14 ounce can sweetened condensed milk
- 2 large egg whites
Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine the shredded coconut and sweetened condensed milk. Stir until well combined.
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
-
- Add vanilla extract for extra flavor.
- Store at room temperature for up to 3 days.
- Top with melted chocolate for extra flavor.
- For a crispier texture, bake a few minutes longer.
Nutritional Information (per serving)
Calories: 150 kcal Carbohydrates: 20g Fat: 7g Protein: 2g The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.🛒 Recommended Kitchen Tools
- Parchment paper – Prevents sticking.
- Cookie scoop – For perfectly shaped macaroons.
- Mixing bowls – Essential for easy prep.
Coconut Macaroons FAQ’s
Can I use unsweetened coconut instead?
No, sweetened coconut is necessary for the right texture and sweetness.
Can I freeze coconut macaroons?
Yes! Freeze in an airtight container for up to a month.
Why did my macaroons spread too much?
The egg whites may have been under-whipped—make sure they reach stiff peaks.
👉 Looking for more easy 3 ingredient cookies? Try our Almond Butter Cookies or Chocolate Truffles next!
