3-Ingredient Easy Coconut Macaroons

Ingredients

• 397 g (14 oz; 1 bag)unsweetened shredded coconut
• 397 g (14 oz; 1 can)sweetened condensed milk
• 10 ml (2 tsp)vanilla
• 170 g (1 cup; 6 oz)semi-sweet chocolate chips (optional)

Instructions

1. 1

   Prepare the trays

   Heat the oven to 177°C (350°F) and line two baking sheets with baking parchment.

2. 2

   Mix the coconut

   In a large bowl, stir together the shredded coconut, condensed milk and vanilla until all the coconut is moistened.

3. 3

   Shape the mounds

   Use a cookie scoop or two spoons to place rounded mounds on the prepared trays, leaving about 2.5 cm (1 in) between them. Each tray should hold 12–15 macaroons.

4. 4

   Bake and cool

   Bake at 177°C (350°F) for 10 minutes, or until the tops are lightly golden. Leave the macaroons to cool completely on the baking sheets.

5. 5

   Dip in chocolate

   If using chocolate, microwave it in 30-second bursts, stirring between each, until melted. Dip the bottoms of the cooled macaroons into the chocolate, scrape excess against the bowl and return them to the baking parchment. Drizzle over any chocolate left in the bowl, if you like.

6. 6

   Set the chocolate

   Refrigerate the macaroons for 10 minutes so the chocolate hardens.

What are coconut macaroons?

Coconut macaroons are small, sweet biscuits made from shredded coconut, usually bound with a moist mixture. They are different from French macarons, which are delicate almond-meringue sandwich biscuits.

This American-style version keeps the ingredient list short: condensed milk gives the coconut mixture sweetness and helps it hold together, while vanilla rounds out the flavour. The optional chocolate coating adds a crisp finish to the chewy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 2g protein, 14g carbs, 12g fat.

Most of the carbohydrate and fat come from the condensed milk, coconut and optional chocolate; the coconut and chocolate also contribute some fat. Protein is modest, with small amounts from the coconut, milk and chocolate. For a more balanced plate, serve a macaroon alongside fresh fruit and plain yoghurt.

Why these ingredients work

Coconut: Unsweetened shredded coconut keeps the mixture from becoming overly sweet and gives the macaroons their characteristic texture.

Condensed milk: Its thick, sticky consistency binds the coconut without needing a separate egg or sugar mixture.

Vanilla and chocolate: Vanilla adds a warm note, and semi-sweet chocolate balances the sweet coconut when used for dipping.

Mix to an even texture

Stir until the condensed milk has moistened the coconut throughout; dry patches can make some mounds fall apart. Scrape around the bottom and sides of the bowl as you mix.

The mixture should be cohesive enough to scoop into rounded mounds. Keep the portions similar in size so they bake at roughly the same rate.

Space and bake

Leave about 2.5 cm (1 in) between mounds and arrange 12–15 on each baking sheet. This gives the macaroons room to bake evenly without crowding the tray.

Look for lightly golden surfaces after 10 minutes. The recipe gives a visual cue as well as a time, so check the colour before taking the trays out.

Cool before dipping

Let the macaroons cool completely on the baking sheets before adding chocolate. Warm macaroons can be more fragile, and the chocolate may not set as neatly.

Melt the chocolate in short 30-second microwave bursts, stirring each time. Stop once it is smooth and melted rather than continuing to heat it.

Serving ideas

Serve the macaroons as a small sweet with tea or coffee, or arrange them on a biscuit plate alongside fresh fruit. Their coconut-and-chocolate flavour also works well as a simple dessert after a light meal.

For a neat finish, dip the bottoms and let the excess run back into the bowl before setting them on baking parchment.

Recipe notes & tips

• Line both baking sheets before mixing so the coconut mixture can be scooped as soon as it is ready.
• Use a cookie scoop to make the mounds similar in size.
• Check for light golden colour at the 10-minute mark.
• Allow the macaroons to cool completely before dipping them.
• Stir the chocolate after each 30-second microwave burst.
• Scrape excess chocolate from each macaroon against the bowl before setting it down.

Variations

• Chocolate drizzle: Spoon the remaining melted chocolate over the dipped macaroons.
• No chocolate: Leave the macaroons plain for a simpler coconut finish.
• Extra vanilla: Add a little more vanilla for a stronger vanilla note.
• Smaller mounds: Make smaller portions and keep an eye on them as they bake.
• Chocolate base: Dip each macaroon's bottom in the melted chocolate for a coated base.

Common mistakes to avoid

• Dry patches: Mix until the condensed milk has moistened all the coconut.
• Uneven portions: Use a scoop or two spoons to make the mounds similar in size.
• Crowded trays: Leave about 2.5 cm (1 in) between mounds and use both baking sheets.
• Overbaking: Take the trays out when the surfaces are lightly golden.
• Dipping while warm: Cool the macaroons completely on the trays before adding chocolate.
• Overheating chocolate: Microwave in 30-second bursts and stir between each one.

How to store

Store completely cooled macaroons in an airtight container in the refrigerator. If dipped in chocolate, keep them chilled until serving so the coating stays firm.

Frequently asked questions