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4-Ingredient Coconut Macaroons

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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.
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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.
 
 
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