You only need three ingredients to whip up a batch of these chewy, rich coconut macaroons.

Allrecipes Member

Recipe Summary test

10 mins
1 hr 14 mins
1 hr 24 mins
2 dozen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees F.

  • Mix coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets. Press down ends of coconut with back of spoon.

  • Bake 10 to 12 minutes or until golden brown. Immediately remove from baking sheets. Cool completely on wire racks.

Nutrition Facts

177 calories; protein 2.2g; carbohydrates 23.1g; fat 8.9g; cholesterol 5.8mg; sodium 97.6mg. Full Nutrition

Reviews (19)

Rating: 5 stars
This is such an easy recipe! An easier way to measure the ingredients is, a bag of coconut, a can of sweetened condensed milk, and a dash of vanilla Read More
Rating: 5 stars
So Easy! Delicious Too! I should've read the servings because the recipe posted only makes 12 cookies - like they lasted that long in my house! I ended up using 1 can of condensed milk, 1 bag of coconut(about 5 1/3 cups) and 2 tsp of vanilla. Baked on parchment paper and made 2 inch in length cookies. Had to also add an additional 3 minutes to baking time in all baking for about 15-16 minutes. Read More
Rating: 5 stars
Just three ingredients and one bowl!!! These macaroons were super easy. I just made the first batch and they were awesome. The cookies are soft and chewy...not to mention, a bit addictive.Super yummy. Read More
Rating: 5 stars
This is a really simple recipe. I gave it 5 stars because it's easy, only 3 ingredients, and takes about 10 minutes for the first batch to be done (of course then it has to cool or you burn your tongue). I do however recommend that you place waxed or parchment paper on your cooling racks so they don't fall through. Read More
Rating: 5 stars
My friends and family love this recipe, but there are a few tricks. You MUST cook the macaroon on parchment; otherwise, you can't get them off the pan. When cool, I spread melted semisweet chocolate chips on the bottom of the cookies, put them back in the frig on parchment for 15 minutes, and you've got a great macaroon that everyone will want the recipe for! **Another easier way is to fold in ghirardelli 60 %cacao chips into the coconut mix (about 1 cup for a double recipe). They taste amazing and your hands don't get chocolaty when the bottom begins to melt. Read More
Rating: 5 stars
It took me 4 days to find this receipe. The are so simple and so good. I drizzled chocolate (dark&white). They looked great and tasted even better. Read More
Rating: 2 stars
I can only give this recipe 2 stars, because although it tasted yummy, it was incredibly hard to remove from the baking sheets. I followed the directions exactly, and ended up with macaroons that were all fallen apart because I tried to take them off the sheets immediately as it says and it was extremely difficult to take them off without them breaking completely apart. I even tried to let them cool just a little bit on the sheets, which was a big mistake because now I have macaroons stuck like super glue to my sheets. I tried baking for a little bit longer and ended up with the same problem, but only with burnt bottoms. Oh well. Read More
Rating: 4 stars
Looking for an easy sweet macaroon, but wanted bars, so I used a 9x13 pan lined with parchment, sprayed with butter Pam and left a little edge on the parchment to pull it out. Baked for 25 minutes, cooled for about 5 and pulled it out to cool on a rack. Drizzled with some melted dark chocolate, and refrigerated for a while. Yum. Read More
Rating: 4 stars
I tried this recipe and it worked out horribly, but the second time around my boyfriend made them and they were fabulous! I must have added too much milk. Read More