Easy Coconut Macaroons Recipe

Easy 3-ingredient coconut macaroons on a teal plate

The Spruce Eats /Diana Chistruga

Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 30 macaroons
Yield: 30 macaroons
Nutrition Facts (per serving)
130 Calories
6g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 130
% Daily Value*
Total Fat 6g 8%
Saturated Fat 5g 25%
Cholesterol 6mg 2%
Sodium 67mg 3%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 6%
Total Sugars 15g
Protein 2g
Vitamin C 0mg 2%
Calcium 52mg 4%
Iron 0mg 1%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These coconut macaroons are super easy to fix, calling for just three ingredients. They are a simple combination of flaked sweetened coconut, sweetened condensed milk, and vanilla flavoring. They're also gluten free, making them an ideal treat for those watching their gluten intake.

These tasty little cookies can create quite a mess if the pan isn't prepared properly, so be sure to line the baking sheets with parchment paper or nonstick foil and spray with nonstick cooking spray for best results.


Click Play to See This Easy 3-Ingredient Coconut Macaroons Recipe Come Together

Easy 3-ingredient coconut macaroons on a white plate

"These easy cookies can be whipped up in no time for impromptu treats, and they're gluten free too. I found the cookies held their shape better during baking when I chilled the mounds for 20 minutes before baking. Using the convection setting on my oven also helped them bake more evenly." —Danielle Centoni

A Note From Our Recipe Tester


  • 5 1/2 cups lightly packed sweetened flaked coconut, about 14 ounces

  • 1 (14-ounce) can sweetened ​condensed milk

  • 2 to 3 teaspoons pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients gathered in bowls for easy 3 ingredient coconut macaroons

    The Spruce Eats / Diana Chistruga

  2. Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.

    Baking sheet lined with parchment paper

    The Spruce Eats / Diana Chistruga

  3. In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.

    Coconut macaroon mixture in a bowl with a rubber spatula

    The Spruce Eats / Diana Chistruga

  4. Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between ​the cookies.

    Unbaked coconut macaroons on a parchment-lined baking sheet

    The Spruce Eats / Diana Chistruga

  5. Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.

    Coconut macaroons cooling a on a parchment-lined baking sheet

    The Spruce Eats / Diana Chistruga


  • If you don't have sweetened condensed milk, you can make a suitable replacement using heavy cream and sugar. In a deep saucepan, combine 1 1/2 cups of heavy cream with 1 1/2 cups of granulated sugar. Place the pan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to the lowest setting and simmer for about 20 to 30 minutes, or until thickened, stirring frequently. Remove the pan from the heat and let the milk cool before using in the recipe. 
  • If you find that the macaroons are spreading when they bake, place the uncooked dough mounds on the baking sheet in the refrigerator for about 20 minutes, or until cold. Then proceed with baking.

Recipe Variations

  • Add 1/4 teaspoon, or more to taste, of almond extract along with the 2 teaspoons of vanilla extract.
  • Dip the undersides of the macaroons in 1 cup of semisweet chocolate chips melted with 2 teaspoons of vegetable shortening. Leave upside down so the chocolate can harden. Alternatively, you can drizzle melted chocolate over the tops of the macaroons.
  • While the basic coconut macaroons are easy and taste great, they can be gussied up in many ways. Add some chopped toasted pecans, hazelnuts, or walnuts to the mixture. For holidays, give them some festive color with about 1/2 cup of chopped candied red and green cherries along with 1/2 teaspoon of almond extract and 1 1/2 teaspoons of vanilla. Or stir in 1/2 cup of mini chocolate chips and some well-drained chopped maraschino cherries. Peanut butter chips, butterscotch chips, and toffee chips are some other good add-ins. Or stir in 1/4 to 1/2 cup of multicolored sprinkles to match the season or occasion. You can also add a few drops of food coloring if you'd like.
  • To make chocolate macaroons, melt 3 ounces of unsweetened chocolate in a bowl over hot water or in the microwave. Stir the chocolate into the coconut and sweetened condensed milk and add just 1 teaspoon of vanilla. Bake as directed. Dip them in melted white chocolate bark or melts for a two-tone effect.

How to Store Coconut Macaroons

Coconut macaroons can be left at room temperature stored in an airtight container for about a week. Kept in the refrigerator, they'll last two weeks, and several months when frozen.

What's the Difference Between Sweetened Condensed Milk and Evaporated Milk?

Sweetened condensed milk shouldn't be confused with evaporated milk, which is called unsweetened condensed milk in some countries. The difference between the two is the sugar content. While evaporated milk is unsweetened, the sugar makes sweetened condensed milk a valuable ingredient for baking, and it increases the shelf life of the milk.