These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and easy coconut almond macaroons in her 20 years as a food writer. Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks.

Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018. 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. Using the convection setting on my oven also helped them bake more evenly. Line 2 baking sheets with parchment paper or nonstick foil.

Spray the paper or foil with nonstick cooking spray. Bake for 10 to 12 minutes or until lightly browned around the edges. 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. 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. 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. Dip them in melted white chocolate bark or melts for a two-tone effect. What’s the Difference Between Sweetened Condensed Milk and Evaporated Milk?

I don’t like this at all. Satisfy your sweet tooth with a quick and easy recipe for 3-Ingredient Coconut Macaroons that take just minutes to make! The spring baking season around my home can be characterized by one word: coconut! And while it may be a love-it-or-loathe-it ingredient to many, I happen to fall in the crazy for coconut camp. But it seems whenever I have a spare bag of shredded coconut around, these 3-Ingredient Coconut Macaroons are the first dessert to make an appearance.

Above all the other treats, they cannot be beat when it comes to speed of preparation and sweet, chewy dessert satisfaction. Time is always of the essence around here, especially with an 8-month-old. The only thing easier than popping these mini macs into your mouth is whipping them up. We’re talking one bowl, three ingredients and less than 10 minutes of your time. Simply stir together shredded coconut, sweetened condensed milk and vanilla extract, then portion out the mixture into any size mounds. I prefer small stacks because they bake quickly and guarantee the right proportion of crunchy edges and chewy centers.

4 and melt your favorite variety of chocolate for drizzling and dunking. You can also decorate the macaroons with sprinkles to match any occasion, which makes these treats the ultimate recipe to the rescue for last-minute guests. Don’t miss Thai Coconut Sticky Rice, Samoas Coconut Caramel Brownies, Thai Coconut Pumpkin Soup and more! Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! 3-Ingredient Coconut Macaroons Satisfy your sweet tooth with a quick and easy recipe for 3-Ingredient Coconut Macaroons that take just minutes to make!

Line a baking sheet with parchment paper or a Silpat. In a large bowl, combine the sweetened flaked coconut, sweetened condensed milk and vanilla extract and stir until well combined. Bake the macaroons for 15 to 18 minutes until they’re golden brown. Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

Enjoy the macaroons plain, or if desired, dip the completely cooled macaroons in any variety of melted chocolate then return them to the baking sheet to allow the chocolate to harden. Don’t forget to give it a star rating below! Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists! Your email address will not be published. What size cookie scoop do you use to make your delicious looking macaroons? I’m so glad you enjoyed the recipe, Emerald! I’m so thrilled you enjoyed the recipe, Kuiin! I’m so happy you enjoyed the recipe, Sarah!

Absolutely delicious and so quick and easy! I’m thrilled you enjoyed the recipe! I watched the video on making these macaroons on fb. In the video you use two egg whites, why is the meringue not added in the ingredients list in the recipe? I’m thrilled you enjoyed the recipe, George!