A Easy Coconut Macaroon Recipe
This 3-Ingredient Easy Coconut Macaroon recipe is sure to be a crowd favorite! Shredded coconut, condensed milk, and chocolate chips come together to make dessert perfection.
What makes a perfect coconut macaroon cookie? I’m thinking golden, toasted coconut outer cookie edges and sticky-sweet, chewy cookie insides. Mmm … just the thought is practically melting in my mouth. And let’s not forget that “Hello, my name is coconut” flavor that macaroons are known for, right?
Now what makes a perfect Coconut Macaroon recipe? For me, I want all that chewy, coconutty yumminess using as few simple ingredients as possible, without too much effort, and fast! That’s not too much for this busy mom to ask. I’m pretty sure I’m not alone on this! Well folks, prepare for this 3-Ingredient Easy Coconut Macaroon recipe to deliver on our big taste and easy-to-make dreams.
Fun Coconut Macaroon Variations
This simple 3-Ingredient Easy Coconut Macaroon recipe is a true indulgence on its own, but here are a couple super easy variations to up the fun without adding much, if any, extra effort!
- Add a ½ teaspoon (or more, depending on your preference) of citrus zest to mingle with the coconut flavor. Cinco de Mayo is coming up so you could add a little “lime in the coconut” and serve these up as a festive dessert or offer them as an on-theme hostess gift!
- Mix in some colorful sprinkles to the coconut mixture before baking or add sprinkles on top after! (Or do both – sprinkles makes everything better y’all!)
- For a hint of complementary vanilla, add a ½ teaspoon of vanilla extract to the coconut mixture.
- Use milk or dark chocolate for drizzling cookie tops or dipping your cookie bottoms in. It’s your cookie, so have it your way!
- For an easy Almond Joy effect, press an almond into the top of your cookies. (Is it me or did this just become a healthy protein cookie? 😉 )
Helpful tips to get the most out of this Coconut Macaroon Recipe
- For a compact and moister cookie, use a cookie scoop to form your macaroons.
- Set your timer and keep an eye on your cookies! Overbaking your macaroons will make them dry and crusty, and no one likes a dry and crusty macaroon, people!
- To store macaroons, place them in an airtight container. Coconut macaroons keep for about 3 days without refrigeration, around 7 days if refrigerated, and up to 6 months in the freezer! (Or, eat them all the first day like we do at my house and don’t worry about pesky storage times.)
This is my family’s favorite coconut macaroon recipe and I hope you and yours enjoy it as much as we do!
The Three Ingredients You’ll Need for This Easy Coconut Macaroon Recipe
This recipe is SO easy because you probably already have these ingredients in your pantry! If not, all you need is a quick trip to the store to pick up:
- 3.5 cups sweetened shredded coconut
- ¾ cup condensed milk
- ½ cup chocolate chips
This will yield you 12 to 15 amazing macaroons.
How to Make This 3-Ingredient Easy Coconut Macaroon recipe
Step #1: To begin, preheat your oven to 325 degrees F.
Step #2: Cut parchment paper into 3-inch squares and lay into each section of a muffin tin and then set it aside.
Step #3: In a large mixing bowl, mix together coconut and condensed milk. You’ll want to make sure the coconut is completely covered but not too sticky.
Step #4: With the help of a spoon, drop mini mounds of your coconut mixture into each section of your muffin tin. Your mounds should be pretty compact so that they don’t fall apart in the baking process.
Step #5: Bake for 10 to 12 minutes. Press and compact the macaroons if necessary and let cool on a rack.
Step #6: Using the double boiler method, melt your chocolate and drizzle on top of each cooled macaroon. Let the chocolate set and bon appetit!
More Easy Dessert Recipes!
If you like this 3-Ingredient Easy Coconut Macaroon recipe, try a few of my other easy dessert recipes:
Also check out my roundup of 23 Easy Dessert Recipes with Few Ingredients!
3-Ingredient Easy Coconut Macaroon Recipe
Ingredients
- 3.5 cups sweetened shredded coconut
- ¾ cup condensed milk
- ½ cup chocolate chips
Instructions
- To begin, preheat your oven to 325 degrees F.
- Cut parchment paper into 3-inch squares and lay into each section of a muffin tin – set aside.
- In a large mixing bowl, mix together coconut and condensed milk.
- You’ll want to make sure the coconut is completely covered but not too sticky.
- With the help of a spoon, drop mini mounds of your coconut mixture into each section of your muffin tin.
- Your mounds should be pretty compact so that they don’t fall apart in the baking process.
- Bake for 10 to 12 minutes.
- Press and compact the macaroons if necessary and let cool on a rack.
- Using the double boiler method, melt your chocolate and drizzle on top of each cooled macaroon.
- Let the chocolate set and bon appetit!
