This Simple 3 Ingredient Coconut Macaroons recipe is an easy way to make a lovely coconut treat with just eggs, caster sugar and coconut. They’re straightforward to prepare and perfect when you want something sweet without a long list of ingredients.
The coconut gives these macaroons their distinctive texture, while the eggs and caster sugar bring everything together. A simple recipe that makes delicious little sweet treats for sharing.
What’s the difference between a macaroon and a macaron?
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.
Can you make coconut macaroons without coconut?
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.
You can replace coconut in some recipes, often with another type of nut, but this will change both the flavour and texture of the finished result. For these Coconut Macaroons, coconut really is the star of the show! If coconut isn’t for you, I’d recommend choosing one of my many other sweet recipes instead. There are plenty without coconut to choose from!
How to make 3 ingredient coconut macaroons
An easier way to make coconut macaroons
Macaroons can be a little fussy if you prepare them with whipped egg whites, but this recipe is even easier than that! It uses 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.
Are coconut macaroons better with or without chocolate?
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 leaves 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 being said the chocolate ones are lovely too!
Other recipes with coconut to try
I love baking with coconut! Here are some of my favourite coconut recipes:
Simple 3 Ingredient Coconut Macaroons recipe
Simple 3 Ingredient Coconut Macaroons
These Simple 3 Ingredient Coconut Macaroons combine eggs, caster sugar and coconut for an easy sweet treat with a lovely coconut texture.
Ingredients
- 2 Eggs, beaten
- 225 grams Desiccated Coconut
- 150 grams Caster Sugar
- (Optional)
- 50 grams Dark Chocolate & a 1/4 teaspoon of oil
Instructions
Optional Chocolate Bottoms
- If you are dipping in chocolate melt a small amount of chocolate 30 seconds at a time in the microwave gently, 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 3gUnsaturated Fat 1gCholesterol 16mgSodium 34mgCarbohydrates 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.
I really hope you love these Simple 3 Ingredient Coconut Macaroons as much as we do. They are such an easy little sweet treat to make, with just three ingredients and very little fuss.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
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
my mum used to make these when we were kids. if you use an egg cup or similar dip in small bowl of milk and pack the coconut into it. to get it out hold out left hand palm up and hold eggcup in right hand on top quick tap and macaroon pops out onto your palm. if you fail scoop it up and try again . remember to dip in milk each time. you soon get the hang of it. makes a lovely little castle. don’t pack too tightly. another tip soak coconut in milk for hour or two first. makes it moist .use same milk to rinse eggcup.
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.
Mama Becs says
Has anyone tried chocolate chips? I’m wondering if I can get away with cutting back on the time needed to dip them (and maybe still get that nice bottom the author was talking about.)
justamumnz says
Do you mean adding chocolate chips to the mixture or melting them down to dip?
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 ☺️