3-Ingredient Coconut Macaroons – Quick & Delicious
🥥 Coconut Macaroons: Chewy, Sweet, and Utterly Irresistible
⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,400 fans)
📸 500+ photo shares | ☀️ Updated October 2025
There’s something incredibly comforting about a classic coconut macaroon. Just one bite transports you to a sun-drenched beach, with the sweet, tropical aroma filling the air. These aren’t just cookies; they’re little nuggets of pure joy, boasting a beautifully golden-crisp exterior that yields to a wonderfully chewy, moist, and delightfully sweet interior. Perfect for a cozy afternoon tea, a delightful party treat, or simply to brighten a quiet moment, these macaroons are shockingly easy to make and guaranteed to bring a smile to every face. Get ready to fall in love with their delicate texture and bursting coconut flavor!
Quick Glance
- ⏱️ Prep Time: 15 minutes
- 🍽️ Servings: About 24 macaroons
- 💥 Vibe: Chewy, Sweet, Irresistible
Jump Ahead
What You’ll Need
Gathering your ingredients is the first step to creating these delightful little bites. You’ll be surprised at how few simple items it takes to conjure up such magic!
- 14 ounces (about 5 ⅓ cups) sweetened shredded coconut
- 14 ounces (1 can) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
How to Make Coconut Macaroons
Get ready for a super simple, utterly satisfying baking adventure. These steps are designed to make your journey to perfect macaroons as smooth as can be!
- Preheat Your Oven: Start by preheating your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze!
- Combine Ingredients: In a large mixing bowl, gently combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir everything together with a sturdy spoon or spatula until the coconut is thoroughly moistened and evenly coated.
- Scoop & Shape: Using a small cookie scoop (about 1.5 tablespoons) or two spoons, drop mounds of the coconut mixture onto your prepared baking sheet. You can shape them into little pyramids or leave them as rustic dollops – either way, they’ll bake up beautifully. Leave a little space between each macaroon.
- Bake to Golden Perfection: Bake for 20-25 minutes, or until the macaroons are beautifully golden brown around the edges and lightly toasted on top. Keep a close eye on them, as ovens can vary!
- Cool & Enjoy: Once baked, remove the baking sheet from the oven and let the macaroons cool on the sheet for 5-10 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Resist the urge to dive in too soon – they taste even better when fully cooled!
Fun Twists & Serving Ideas
While classic coconut macaroons are heavenly on their own, a little creativity can elevate them even further!
- Chocolate Drizzle Dream: Melt 1/2 cup of your favorite chocolate chips (dark, milk, or white!) and drizzle it over cooled macaroons. Let set before serving for a decadent touch.
- Zesty Lemon Kick: Add 1-2 teaspoons of fresh lemon zest to the coconut mixture before baking. The bright citrus note perfectly complements the sweet coconut.
- Nutty Crunch: Fold in 1/4 cup of finely chopped pecans or almonds with the coconut mixture for an added layer of texture and flavor.
- Almond Bliss: Swap out half of the vanilla extract for almond extract for a delightful, nutty aroma and taste.
- Miniature Marvels: Use a smaller scoop to create bite-sized macaroons, perfect for a dessert platter or a quick, guilt-free treat!
Reviews
Hear what our amazing readers are saying about these irresistible coconut macaroons!
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Sarah L. ⭐️⭐️⭐️⭐️⭐️ “These are a revelation! So easy to make and truly taste like sunshine. My family devoured them in minutes. This recipe is a keeper!”
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Mark T. ⭐️⭐️⭐️⭐️⭐️ “I’ve tried many macaroon recipes, and this one is by far the best. The perfect balance of chewiness and sweetness. Highly recommend adding the chocolate drizzle!”
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Elena R. ⭐️⭐️⭐️⭐️⭐️ “My kids and I made these together, and it was such a fun, simple activity. They turned out absolutely gorgeous and delicious. We’re already planning our next batch!”
FAQ
Got questions? We’ve got answers to help you master your macaroon game!
- Q: How should I store leftover coconut macaroons?
- A: Store your cooled macaroons in an airtight container at room temperature for up to 5-7 days. They tend to get even chewier and more delicious over time!
Q: Can I use unsweetened shredded coconut?A: While you can, it’s not recommended for this specific recipe, as the sweetness from the coconut is integral to the final flavor. If you must use unsweetened, you might need to slightly increase the amount of sweetened condensed milk or add a touch of granulated sugar, but the texture might vary.
Q: Why are my macaroons spreading too much or falling apart?A: This could be due to too much moisture or not enough packing when scooping. Ensure your coconut mixture is well combined and compact the mounds slightly when placing them on the baking sheet. Over-baking can also make them crumbly, so watch them closely!
Q: Can I freeze coconut macaroons?A: Absolutely! Once completely cooled, place macaroons in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
Conclusion
And there you have it – a recipe for pure, unadulterated coconut bliss! These homemade macaroons are more than just a sweet treat; they’re a little act of love, a simple joy that fills your kitchen with warmth and your heart with happiness. Don’t be shy; gather those ingredients, get your hands a little sticky, and create a batch of these golden treasures. You’ll be so glad you did. Happy baking, my friends!
Recipe Note
For an extra touch of flavor and a slightly richer texture, try toasting your shredded coconut lightly in a dry pan over medium heat for a few minutes before mixing, until fragrant and golden. Just be sure to let it cool completely before combining with the other ingredients!
Coconut Macaroons
Total Time: 45-50 minutes
Course: Dessert
Servings: 24 macaroons
Calories: 120
Ingredients
- 4 cups (about 14 ounces) sweetened shredded coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
Instructions
1.Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and 1/4 teaspoon salt. Mix thoroughly until all the coconut is evenly coated.
3. In a separate, clean, medium-sized bowl, use an electric mixer to beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites too much.
5. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. You can use a small ice cream scoop or two spoons to form neat little mounds.
6. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and lightly golden on top.
7. Remove the baking sheet from the oven and let the macaroons cool completely on the sheet before transferring them to an airtight container. They will firm up as they cool.
8. Store at room temperature in an airtight container for up to 5 days, or refrigerate for longer freshness.
Chef’s Notes: For best results, ensure your egg whites are at room temperature if you choose to whip them, as they will whip up more easily. These macaroons are delicious on their own, but for an extra treat, you can dip the cooled macaroons in melted dark chocolate and let them set on parchment paper.
