Sometimes the simplest recipes are the ones you end up making over and over again. These 4-Ingredient Coconut Macaroons are exactly that kind of dessert—easy, quick, and made with ingredients you can easily keep in your pantry. I’ve always loved coconut desserts, especially when the coconut gets toasted in the oven.

These macaroons develop beautiful golden edges while staying soft, chewy, and moist in the center. The sweetened condensed milk holds everything together and adds just the right amount of sweetness without needing eggs, flour, or a complicated batter. And because coconut and chocolate are such a perfect combination, I love finishing them with melted chocolate.

You can dip just the bottoms, dip the entire macaroon, or drizzle chocolate over the top. They’re simple enough for an everyday treat but pretty enough to put on a dessert tray for holidays, parties, or gifting. Four ingredients, one bowl, and you’re done!

Recipe

4-Ingredient Coconut Macaroons

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Ingredients

14 ounces sweetened shredded coconut
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chocolate of your choice melted

Instructions

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Place the shredded coconut in a large mixing bowl and use your hands or a fork to break apart any clumps.
Pour in the sweetened condensed milk and vanilla extract. Mix until the coconut is completely coated and everything is well combined.
Using your hands or an ice cream scoop, portion the mixture and form it into tightly packed balls, approximately 1 3/4 inches in diameter. Packing them firmly is important so they don’t fall apart while baking.
Arrange the macaroons on the prepared baking sheet, leaving a little space between each one.
Bake for approximately 18–20 minutes, or until the tops and edges are beautifully golden brown.
Remove from the oven and allow them to cool on the baking sheet before moving them. Once completely cooled, they’re ready for the chocolate.
Chocolate Finish
Melt the chocolate until smooth.
Dip the bottoms of the cooled macaroons into the melted chocolate, or dip the entire macaroon if you’re a serious chocolate lover.
Place them onto parchment paper and drizzle additional melted chocolate over the tops for a beautiful finish.
Allow the chocolate to set completely at room temperature or place the macaroons in the refrigerator for a few minutes to speed things up.
Enjoy!

Connie’s notes

Use sweetened shredded coconut. It gives the macaroons their chewy texture and pairs perfectly with the condensed milk.
Pack them tightly. Press the coconut mixture together firmly when shaping so the macaroons hold their shape.
Use a cookie or ice cream scoop. This helps keep the macaroons evenly sized so they bake at the same rate.
Don’t overbake. You want the outside golden and toasted while the centers stay soft and chewy.
Let them cool before moving them. The macaroons will be delicate when they first come out of the oven but will firm up as they cool.
Watch the bottoms closely. Coconut and condensed milk contain plenty of sugar, so the bottoms can brown quickly.
Use parchment paper to help prevent sticking and make cleanup easier.
Wait until the macaroons are completely cool before dipping them in chocolate.
Try different chocolates. Milk, semisweet, dark, and white chocolate all work well. Dark chocolate is especially good for balancing the sweetness.
Don’t be afraid of golden-brown coconut pieces. That toasted color adds extra coconut flavor.
Store the macaroons in an airtight container at room temperature for a few days, or refrigerate them for longer storage.
If refrigerated, let the macaroons come closer to room temperature before serving for the best chewy texture.