Name: Easy 3 Ingredient Coconut Macaroons
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 3 cups Sweetened Shredded Coconut - from the baking aisle, not fresh; 2/3 cup Sweetened Condensed Milk - about half of a 14 oz can; 2 large Egg Whites - room temperature preferred

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Fold sweetened condensed milk into shredded coconut, bind with egg whites, and bake until golden. These chewy coconut macaroons need no butter, no flour, no complicated technique. Just three ingredients and 20 minutes between you and bakery-style coconut cookies with crispy edges and soft, chewy centers.

Quick Summary

These coconut macaroons prove less really is more. Sweetened condensed milk provides all the sugar and moisture, egg whites create structure without making them cakey, and shredded coconut delivers intense coconut flavor and texture. Perfect for Passover, gluten-free dessert needs, or when you’re craving something simple and satisfying.

Why This Recipe Works

Sweetened condensed milk acts as both sweetener and binder — eliminating the need for separate sugar and creating a sticky base that holds coconut together
Egg whites provide lift and structure without flour — naturally gluten-free with a light, airy texture inside
Shredded coconut browns beautifully — creating crispy golden edges while the interior stays moist and chewy
Minimal ingredients mean pure coconut flavor — nothing competes with or dilutes the tropical taste

Ingredient Notes

Sweetened Shredded Coconut — Use the kind in bags from the baking aisle, not fresh coconut. Sweetened coconut adds extra sugar and helps with browning. Unsweetened coconut works but makes less sweet macaroons. Avoid large flake coconut — it doesn’t bind as well.

Sweetened Condensed Milk — Not evaporated milk. This thick, sweet canned milk holds everything together and provides all the sweetness. One 14 oz can is perfect for this ratio. Low-fat versions work but create slightly less rich macaroons.

Egg Whites — Fresh egg whites work best. Save your yolks for another recipe. Room temperature egg whites whip more easily if you’re folding them in, but you can use them cold for this recipe since you’re just mixing them in directly.

How to Make Coconut Macaroons

Combine the Base

Pour the shredded coconut into a large bowl. Add the sweetened condensed milk and stir until every strand of coconut is coated. The mixture should look sticky and hold together when squeezed.

Add Egg Whites

Pour in the egg whites and fold gently until fully incorporated. The mixture will loosen slightly but should still hold its shape when scooped. Don’t overmix or you’ll deflate the egg whites too much.

Shape the Macaroons

Use a cookie scoop or two spoons to form mounds about 2 tablespoons each. Pack the mixture tightly in your scoop so they hold together. Place on your baking sheet with pointed tops — this creates the classic macaroon shape and helps the tops brown beautifully.

Bake Until Golden

The bottoms and edges will turn golden brown first. The tops should be toasted and show some color but not be too dark. Watch carefully in the last few minutes as they can go from perfect to burned quickly. The macaroons will firm up significantly as they cool, so don’t wait for them to feel hard in the oven.

Let them cool on the baking sheet for 5 minutes before moving. They’re delicate when hot and the bottoms need time to set.

Pro Tip

Dip the bottoms in melted chocolate after cooling for classic coconut macaroon presentation. Dark chocolate works especially well with the sweet coconut. Let chocolate set completely before storing, about 30 minutes at room temperature or 10 minutes in the refrigerator.

Expert Tips

Visual doneness check: Look for golden-brown bottoms and toasted tips with some color on the sides. If the coconut strands on top are still bright white, they need more time. Perfectly done macaroons show layers of color from golden brown to light toast.

Prevent spreading: Pack the coconut mixture tightly when shaping. Loose mounds spread and flatten during baking. Compress each one firmly in your scoop or between your palms.

Even baking matters: Place macaroons at least 2 inches apart on the baking sheet. Crowding creates steam that prevents proper browning and makes them soggy.

Room temperature egg whites mix easier: Cold egg whites work but take more stirring to incorporate smoothly. Let eggs sit on the counter for 20 minutes if you have time.

Storage & Freezing

Room temperature: Store in an airtight container for up to 5 days. Keep them in a single layer or place parchment between layers to prevent sticking. They stay chewy if sealed properly.

Refrigerator: Store in a sealed container for up to 2 weeks. The cold firms them up slightly, but they soften again at room temperature.

Freezer: Freeze in a freezer bag or container for up to 3 months. Separate layers with parchment paper. Thaw at room temperature for 30 minutes. If chocolate-dipped, freeze on a tray first before bagging to prevent chocolate from smudging.

FAQ

Can I use unsweetened coconut? Yes, but add 2-3 tablespoons of sugar to the mixture or they’ll lack sweetness. Unsweetened coconut also browns faster, so watch baking time carefully.

Why are my macaroons falling apart? Not enough condensed milk or egg whites to bind the coconut. Make sure you’re using the full amounts listed and packing the mixture tightly when shaping.

Can I add vanilla extract or other flavors? Add 1 teaspoon vanilla extract or 1/2 teaspoon almond extract with the egg whites. You can also fold in 1/2 cup mini chocolate chips before baking.

Are these the same as French macarons? No. Coconut macaroons are chewy coconut cookies. French macarons are delicate almond meringue sandwich cookies with filling. Completely different recipes and techniques.

Can I make these egg-free? Substitute 2 tablespoons aquafaba (chickpea liquid) for each egg white. The texture will be slightly different but they’ll still work. Vegan condensed milk exists but is harder to find.