Easy 3-Ingredient Coconut Macaroons (No Eggs!)
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These insanely easy coconut macaroons are the BEST quick dessert you'll make this year! With only 3 simple ingredients (no eggs needed!), you can whip up a batch of perfectly chewy, golden coconut cookies in under 20 minutes. Perfect for busy parents, last-minute parties, and holiday cookie exchanges!
If you're looking for a foolproof, simple, no-fuss cookie recipe that comes together in minutes, these chewy coconut macaroons are about to become your new obsession. With just three pantry staples and minimal effort, you'll have a batch of sweet, chewy treats that are perfect for cookie swaps, holiday parties, or whenever you need to whip up something impressive without the stress.
Why You'll LOVE This Easy Coconut Macaroon Recipe
Only 3 ingredients (plus optional chocolate drizzle!)
No eggs required - easier than traditional recipes
Ready in 20 minutes - perfect for last-minute baking
Kid-friendly - little ones can help!
Naturally gluten-free - great for dietary restrictionsPerfect for gifting - cookie exchanges, parties, teacher gifts
My Simple Hack: Skip the Eggs!
I know traditional macaroon recipes call for egg whites, but I decided to test this recipe without them to make it even easier (and more foolproof!). The result? They turned out AMAZING! The sweetened condensed milk provides all the binding power you need, and you end up with a perfectly chewy, melt-in-your-mouth texture without the fuss of separating eggs.
This is a GREAT recipe for beginner bakers or when you're baking with kids!
The Secret Ingredient: Toasted Coconut (Game-Changer!)
Here's my #1 tip for taking these from good to absolutely INCREDIBLE: toast the coconut first. This simple step enhances the coconut flavor SO MUCH and adds a deeper, nuttier, almost caramelized dimension to the cookies.
Important: Don't walk away! As soon as the coconut starts to brown, it can quickly burn. Stay close, give it a stir every couple of minutes, and remove it as soon as it's golden. Trust me on this one!
Let me be totally transparent here: these were not a hit in my house. Apparently, no one in my family likes coconut? Who knew! So I took them into the office, and they disappeared pretty quickly. Now, I'm not saying that means anything definitive, people always get excited about free treats during the afternoon slump, but I thought they were absolutely delicious.
Don't Skip the Chocolate Drizzle! (SO Pretty!)
The chocolate drizzle is non-negotiable in my opinion. It transforms these from simple cookies to bakery-worthy treats! The chocolate makes them so much richer, more decadent, and just GORGEOUS with that elegant drizzle on top.
Two ways to add chocolate:
Drizzle with a piping bag (fun for kids to help!)
Dip the bottoms in melted chocolate for a professional finish
These easy coconut macaroons are seriously perfect when you need to make a lot of cookies without spending all day in the kitchen. I made mine on the larger side (because who doesn't love a big cookie?), but this recipe can easily be doubled or tripled for crowds.
Perfect for:
Holiday cookie exchanges
Office parties & potlucks
Teacher appreciation gifts
Bake sales
Christmas cookie platters
Last-minute entertaining
Time-saving tip: Make a triple batch and freeze half for later. They freeze beautifully!
3-Ingredient Coconut Macaroons (Save This!)
The BEST easy coconut macaroon recipe - no eggs required!
Prep time: 10 minutes
Cook time: 8-10 minutes
Total time: 20 minutes (plus cooling)
Yield: About 12-15 large macaroons (easily doubled or tripled!)
Ingredients:
Chocolate wafers (for melted drizzle)
Optional: splash of vanilla extract
Step-by-Step Instructions:
Toast the coconut: Spread coconut on a baking sheet and toast in a 325°F oven, stirring frequently, until lightly golden (about 5-7 minutes). Watch carefully to prevent burning! This step is KEY for amazing flavor.
Mix the magic: In a bowl, combine the toasted coconut with condensed milk (and vanilla, if using). Mix until well combined, it should be sticky and hold together. Add more milk if needed.
Shape your cookies: Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet, spacing them about 2 inches apart. You can use a cookie scoop for uniform sizes!
Bake to perfection: Bake at 325°F for 8-10 minutes, or until the edges turn golden brown. Don't overbake!
Add the chocolate drizzle: Let cookies cool completely (this is important!). Melt chocolate wafers and drizzle over the macaroons using a piping bag or fork for that bakery-style finish.
Enjoy & share! Store in an airtight container for up to 5 days (if they last that long!).
Happy baking!