Simple recipes are always the best and it doesn’t get much simpler than these 3 ingredient coconut macaroons! No separating eggs or whisking egg whites!
Published August 7, 2018, Updated April 4, 2024
So before we begin a macaroon, a macaron, what is the difference? A macaroon is a simple coconut delight and a macaron is a masterpiece of piping delicate little morsels of sweetness sandwiched together with icing.
Are you a coconut fan? One of the questions I get asked more often than any other is can I make a particular recipe without coconut, it may be a coconut slice or one of my many Anzac recipes.
The answer is this, you can replace coconut in recipes but often with another nut or change the taste and texture. The answer here is why are you looking at a coconut macaroon if you cannot eat coconut?! 😉 Please choose from one of my other 180 recipes that have no coconut lol
Macaroons can be a little fussy if you prepare them with whipped egg whites but this recipe is even easier than that! It uses a whole eggs, coconut and caster sugar and is so so simple! In fact once you have mixed them together you can sit with a cuppa for 20 minutes while it mysteriously does some magic before you then mould them and bake them.
The big question is whether to dip them in chocolate or not. Traditionally I know people like them with chocolate, it can make the coconut pop like a bounty bar.
For me personally I preferred them without. It left the delicate sweet coconut as the main flavour and it has a lovely caramelly sweet texture on the bottoms where the mixture has settled that you miss if dipped in chocolate. That being said the chocolate ones are lovely too!
I love baking with Coconut, here are just some of the recipes I have
Banana & Coconut Muffins
Coconut Slice
Lemon Coconut Slice
Lemon Coconut Biscuits
So onto the recipe for my simple 3 Ingredient Coconut Macaroons
Simple 3 Ingredient Coconut Macaroons
Delicious coconut macaroons, a simple version that is so tasty and easy
Ingredients
- 2 Eggs, beaten
- 225 grams Desiccated Coconut
- 150 grams Caster Sugar
- (Optional)
- 50 grams Dark Chocolate, melt for dipping
Instructions
Optional Chocolate Bottoms
- If you are dipping in chocolate melt a small amount of chocolate 30 seconds at a time in the microwave until completely melted, add a tiny amount of cooking oil as this helps the chocolate not to crack.
- Dip bottoms of the macaroons in and place on a tray lined with baking paper and allow to set at room temperature.
- Store in an airtight container
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 33mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
It is that simple! I cannot wait to hear what you think of this recipe and see all your photos.
If you want more coconuty goodness then check out my sweet treats recipe tab above for lots of great ideas!
Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below. Your comments are always warmly welcomed and recipe suggestions too!
Happy Baking
Anna xox
M Donelly says
Easy and delicious. Thank you
Mairi Gilchrist says
These are fantastic and have made them lots of times. I’ve cut down the coconut and added chopped cherries but it’s one of the best quick cakes I’ve ever used!!
Brenda chew says
eating one as I text. spot on recipe.was my mums from when were kids.I’m 70. I have found coconut to be very dry these days so I’ve started soaking coconut in the eggs before cooking.makes big difference to taste.we always use an egg cup or a shot glass, or any thing that has a domed shape, the shape you want. pour some milk into a small bowl and dip eggcup in and swirl around.stops it sticking.tap it out onto your hand. and gently put it onto tray. turn tray halfway and carefully watch last few minutes.they can burn in a flash. I would send you a picture but they look just like yours. recipe is nearly 100 years old. vintage, like me. Im looking at moment how to make them a bit caramel tasting.
Eve says
Can i reduce the sugar as my dad has high sugar level in his blood but love coconut desserts? If so, how much can i reduce? Thanks.
justamumnz says
I’m sorry I haven’t tested with reduced sugar.
Gwen Stevenson says
Loved this! I made it for church and they all went. My daughter has to have gluten and dairy free so this is something she can have and she loved it <3
Figarri says
Did you use sweetened or unsweetened coconut? Thanks
justamumnz says
The coconut I use has no added sugar.
Kelly says
Used the specified oven temp but yes the mixture was quite moist and soft before being baked so maybe that was the issue. Might have to have another go and will make sure the mixture is drier. Thanks ?
Kelly says
Tasty! But mine spread so were very wide and thin rather than staying in nice clumps like your photo – any ideas where I went wrong?
justamumnz says
Sounds like maybe too much moisture or different oven temperature? We’re they quite soft before you baked them?
Maree says
The first batch I made were very thin but really we loved them and I’m about to make them again.
justamumnz says
Wonderful! Hope your happier with the second batch
shantha says
very delicious n easy to make recipe.
justamumnz says
Glad you enjoyed it ☺️
Debbie says
Can you use fresh coconut and if so does anything in recipe change? Writing from Mozambique so lots of fresh coconuts available.
justamumnz says
Hi, yes I believe you can. The difference is the moisture content, but finely grated fresh should work. Let me know how it goes trying it as is. If it doesn’t work try drying some in the oven a little first. Lots of information online about it.
Sarah K says
Our family has become obsessed with making these. So good!
justamumnz says
Great to hear ☺️
Joanna says
Super, hiper easy, tasty and possible to do during Covid-19 quarantine and social distancing. With bunch of toddlers on mama’s head made in 5min, then follow the 20 min rest and 30min baking (2 batches). Wonderful, delicate taste. I added chocolate because of the kids 🙂 but I love them alone too! Thank you and take care!
justamumnz says
Brilliant! So glad you enjoyed it ☺️