|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||6%|
|Total Sugars 15g|
|Vitamin C 0mg||2%|
|*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.|
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
"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
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
Gather the ingredients.
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.
In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
- 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.
- 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.