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Easy 3-Ingredient Coconut Macaroons with Chewy Centers

A pile of freshly baked, golden brown coconut macaroons with crispy edges served on a white plate.
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Make these simple coconut macaroons that are crispy on the outside and perfectly chewy inside. This quick recipe uses only three main ingredients and is great for fast baking projects or holiday cookie trays.

Ingredients

Scale
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups sweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk and vanilla extract. Mix them together until they are fully incorporated.
  3. Add the sweetened shredded coconut to the milk mixture. Stir well until all the coconut is evenly coated.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds. You can shape them slightly if you prefer a more uniform look.
  5. Bake for 12 to 15 minutes, or until the edges are golden brown and the tops are lightly toasted. Watch them closely near the end to prevent burning.
  6. Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For bakery style coconut macaroons, you can toast the coconut slightly before mixing, or bake them a minute or two longer for crispier edges.
  • If you want to add chocolate dipped macaroons, melt semi-sweet chocolate chips and drizzle or dip the cooled macaroons halfway into the chocolate. Let the chocolate set before serving.
  • This recipe is naturally gluten free coconut cookies, making it suitable for many dietary needs.

Nutrition

Find it online: https://kingscook.com/easy-coconut-macaroons-recipe/