baking · Cookies · Easy · gluten free · Recipes

3 Ingredient Coconut Macaroons


If you have read some of my other posts, you probably know how much I love to bake with egg whites. Pavlova, meringue, macarons, and now, macaroons. The thing about macaroons, is they aren’t delicate like some of the previously mentioned delicacies. I made these in a little less than fifteen minutes, and they taste amazing.


I like my macaroons pretty crispy, but you can adjust the cook time to make them lighter. If you like your’s toasted through, crisp up the coconut a bit on the stove before you mix everything together

3 Ingredient Coconut Macaroons

  • Servings: 24
  • Print


  • 8 oz can sweetened condensed milk
  • 14 oz shredded coconut
  • 2 egg whites


  1. Preheat oven to 300 degrees
  2. In a large bowl, mix milk and coconut until combined. Set aside
  3. Whip egg whites till stiff peaks have formed
  4. Fold into coconut mixture
  5. Roll into 1 1/2″ balls, and place on a lined baking sheet
  6. Bake 22 minutes, or until the desired crisp has been achieved
  7. Cool on a baking rack for 15 minutes, and enjoy!

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21 thoughts on “3 Ingredient Coconut Macaroons

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