If you’re craving something sweet but don’t want to spend hours in the kitchen, you’re in for a treat! These 3 ingredient macaroon cookies are your new best friend. All you need is some coconut flakes, sweetened condensed milk, and eggs—that’s it! They’re super simple to make and absolutely delicious.
This coconut macaroon would pair well with my traditional Rice Coffee or my Dalgona Lavender Rice Coffee.
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What are 3 Ingredient Macaroon Cookies?
These 3-Ingredient Macaroon Cookies are a delightful treat for coconut lovers! Made with just three simple ingredients—unsweetened coconut flakes, sweetened condensed milk, and eggs—they're incredibly easy to prepare.
With only 10 minutes of prep time and 15 minutes of baking, you can enjoy these delicious cookies in no time. They have a crispy golden-brown exterior and a soft, chewy center, making them simply irresistible.
Since these cookies contain no flour, they are naturally gluten-free. This makes them a fantastic dessert option for anyone with dietary restrictions. Whether you're looking for a quick snack, a holiday treat, or something special to gift, these macaroons are perfect!
Whip up a batch of these delightful macaroons whenever you're in the mood for a sweet, coconutty treat!
Substitutions
- Swap sweetened condensed milk for honey or maple syrup for a different kind of sweetness.
- Try toasted shredded coconut for a deeper, nuttier taste.
Variations
- Chocolate-Dipped Macaroons – Melt chocolate chips and dip the cooled 3-ingredient coconut macaroons for a rich, decadent twist. Let the chocolate harden before serving.
- Nutty Macaroons – Swap shredded coconut for desiccated coconut and mix in finely chopped walnuts or almond flour for an added crunch. A pinch of salt enhances the nutty flavors.
- Citrus-Infused Macaroons – Add a bit of lemon or orange zest for a fresh twist.
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Store in a freezer-safe bag for up to 3 months.
Ingredients
- unsweetened coconut flakes
- sweetened condensed milk
- eggs
Instructions
Preheat the oven to 350 F and line a cookie sheet with parchment paper or a baking sheet or mat.
Add the coconut flakes, condensed milk, and eggs (with egg whites) in a large bowl until well combined:
Using a cookie scooper, add the coconut mixture to the cookie sheet, evenly spreading it out. For large cookies, bake for 15-17 minutes or until golden brown:
Cool for 5 minutes and serve. Enjoy!
Top Tips
- Make sure your mixture is not too wet. If it's runny, add a little extra coconut.
- Use a spoon or cookie scoop for evenly sized cookies.
- Don’t overbake! They should be golden brown, not dark brown.
- Add a pinch of vanilla extract for extra flavor.
FAQ
3 Ingredient Macaroon Cookies
Ingredients
- 1 7oz unsweetened coconut flakes
- ½ 7oz sweetened condensed milk
- 2 eggs
Instructions
- Preheat oven to 350 F and line a cookie sheet with parchment paper or baking mat.
- In a large bowl add the coconut flakes, condensed milk, eggs and mix until well combined.
- Using a cookie scooper, add the coconut batter on the cookie sheet evenly spreading it out. For large cookies, bake it for 15-17 minutes or until golden brown.
- Cool for 5 minutes and serve.
Rebecca says
Everyone loves these cookues...easy to make!..I dipped the bottoms in chocolate also.
Lainey says
Yay! I’m so happy you loved them! Please send me a pic on FB or tag me on my IG! Thank you, Rebecca. 🙂
Julius says
Woah, very simple and yummy recipe! Thanks Lainey!