Coconut Macaroons (4 Ingredients, No Condensed Milk)

Coconut macaroons on a white plate with golden toasted tops and chocolate-dipped bases

Coconut Macaroons (4 Ingredients, No Condensed Milk)

These Coconut Macaroons are crisp on the outside, soft in the middle, and perfectly sweet. With just four ingredients, they’re quick to whip up and even better dipped in dark chocolate.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 15

1 30

Total Time 2 15

Ingredients

▢ 3 large eggs
▢ 200 g granulated sugar
▢ 200 g unsweetened shredded coconut
▢ 100 g dark chocolate

Instructions

Beat the 3 large eggs in a large bowl until smooth. Add the 200 g granulated sugar and mix until fully combined.
Stir in the 200 g unsweetened shredded coconut until evenly incorporated. Let the mixture rest for 30 minutes.
Scoop small portions, shape into balls, and place them on a parchment-lined baking tray about 1 inch (2.5 cm) apart. Gently pinch the tops to form a slight peak.
Bake at 355°F / 180°C for 10–15 minutes, until the edges are golden. Transfer to a wire rack and let them cool completely.
Melt the 100 g dark chocolate in the microwave in 30-second intervals until smooth. Dip the bottoms of the cooled macaroons into the chocolate, let the excess drip off, and place on parchment paper. Drizzle the tops with more chocolate.
Refrigerate for 10 minutes to set the chocolate.

Notes

Let the Mixture Rest: I like to leave the mixture for the full 30 minutes so the coconut absorbs the moisture properly and the texture turns out more even.

Shape Gently: Form the balls with a light hand so they stay soft in the middle after baking.

Watch the Oven Closely: I take the macaroons out as soon as the edges turn golden because they can dry out quickly if left too long.

Cool Before Dipping: The macaroons should be fully cool before adding the chocolate, so they hold their shape better and do not soften.

Nutrition