Super easy 3 ingredient coconut macaroons stir together in one bowl and bake in about 15 minutes. These coconut cookies are chewy and nutty on the outside, soft and sweet on the inside. They’re perfect as-is or a customizable cookie you can make your own with sweet and savory stir-ins, or a drizzle or dip of chocolate.
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You’ll love these
One-bowl cookies. These couldn’t be any easier to make. All you need is one bowl, one bag of coconut, one can of sweetened condensed milk, and one teaspoon of vanilla. That’s it.
Gluten-free cookies. This easy gluten-free cookie recipe doesn’t have any flour in it, so no need to find the right substitutions.
Customizable cookies. This 3-ingredient cookie recipe is really just the start of more beautiful things to come. You can use this recipe as a base to add your own embellishments and create your own flavor combos. Like these cranberry almond macaroons or tropical white chocolate macaroons.
How to Make 3 Ingredient Coconut Macaroons
So, this is an extra step you do not have to take. But it results in more uniformly shaped macaroons. Whiz your coconut through the food processor to break up the coconut shreds into smaller flakes.
Preheat the oven to 350.
Combine one 14 oz. bag of shredded coconut, one can of sweetened condensed milk, and one teaspoon of pure vanilla extract in a bowl.
Place the bowl in the refrigerator for about an hour to chill the dough. This keeps the macaroons from spreading during baking so you can get pretty ball-shaped cookies.
Use an ice cream scoop to portion out cookies onto parchment paper. Bake for 12-15 minutes or until the tops are golden brown.
Let cool completely on a wire rack. Enjoy as is or add your own embellishments.
To make turtle macaroons, drizzle cooled macaroons with melted chocolate and caramel and sprinkle with chopped pecans.
Or try dipping macaroons in melted white chocolate, then setting them on parchment until chocolate has set.
3 Ingredient Coconut Macaroons
Ingredients
- 1 14 oz. bag shredded coconut
- 1 can sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- So, this is an extra step you do not have to take. But it results in more uniformly shaped macaroons. Whiz your coconut through the food processor to break up the coconut shreds into smaller flakes.
- Preheat the oven to 350.
- Combine one 14 oz. bag of shredded coconut, one can of sweetened condensed milk, and one teaspoon of pure vanilla extract in a bowl.
- Place the bowl in the refrigerator for about an hour to chill the dough. This keeps the macaroons from spreading during baking so you can get pretty ball-shaped cookies.
- Use an ice cream scoop to portion out cookies onto parchment paper. Bake for 12-15 minutes or until the tops are golden brown.
- Let cool completely on a wire rack. Enjoy as is or drizzle with chocolate or caramel, or dip in chocolate.
Nutrition
Hungry for more macaroon recipes?
Tropical White Chocolate Macaroons
3-Ingredient Coconut Macaroons
Recipe Essentials
Silicone Baking Mats
Silicone baking mats are awesome. For baking cookies, they help prevent the dough from spreading and the cookies from sticking. Plus, clean-up is a breeze. But you'll end up using them for all kinds of things.
Baking Racks
These baking racks come in super handy not only for cooling your macaroons, but for glazing them, as well.
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