Heavenly Coconut Macaroons Recipe (3 Ingredients)

Heavenly coconut macaroons in just 3 ingredients. Crisp on the outside and chewy on the inside – they are naturally gluten-free and vegetarian. No condensed milk required.

Heavenly coconut macaroons recipe with 3 ingredients only

When I was in high school, there was a local café offering all sorts of sweets and (mainly unhealthy) desserts.  Every time I passed by my eyes would go straight into the juicy, extra-sweet coconut macaroons, cleverly displayed at an eye-level near the window.

One coconut bite costed around 50 cents, which is a lot for a high school student saving for an MP3 player (remember MP3 players, anyone? ). So, I used to treat myself a macaroon every once in a while (read 3 times a year). When I got married (and learned how to cook) I tried replicating my beloved childhood coconut treat and here’s the result.  They are chewy, simple to make (only 3 ingredients) and rich on coconut flavor.


These simple coconut macaroons call for only a handful of ingredients:

  • Coconut shreds – I prefer using full fat, organic coconut shreds as they are amazingly richer in coconut taste, that regular grated coconut. The final taste of coconut macaroons largely depends on the type of grated coconut you use. Here in Europe, I buy Alnatura’s grated coconut and they are fantastic.
  • Brown sugar – adds sweetness to the macaroons. I prefer brown unrefined sugar, but if you wish try substituting with coconut sugar or regular sugar instead.
  • Eggs, large – here only egg whites are needed.
    NOTE: If you have only smaller eggs on hand, use egg whites from 4 or even 5 eggs, instead of 3. The goal here is to keep macaroons batter moist. If batter is too dry (meaning too much grated coconut and too little egg whites), macaroons fall apart easily and turn rather stale.
Chocolate Coconut Macaroons Recipe with 3 ingredients only. Perfectly crunch on the outside and soft on the inside, these coconut macaroons are gluten-free. No condensed milk is used.


1st: In a large mixing bowl beat egg whites until stiff peaks are formed (foamy, fluffy texture). Be sure to beat egg whites well as they will give these coconut macaroons their fluffiness and airy texture.

2nd: Then in a separate bowl combine coconut shreds and brown sugar an mix well. Gently (cannot stress this enough) mix grated coconut-sugar into beaten eggs, using a spoon. Try try preserve the air as much as possible. The mix will inevitably shrink down, but it’s important to preserve as much of the fluff as possible during mixing.

3rd: Then using a spoon, ice cream scoop gently form coconut macaroons and place onto parchment paper. Bake in preheated oven (360F/180C) until coconut turns gold. You can turn on ventilation as well. Take care to check macaroons regularly during baking as they tend to burn out pretty quickly. Let cool completely before consumption.

Easy Coconut Macaroons Recipe. Gluten-free chocolate coconut macaroons recipe with 3 ingredients.


Easy Coconut Macaroons Recipe. Gluten-free chocolate coconut macaroons recipe with 3 ingredients.

Heavenly Coconut Macaroons Recipe

The European Dish
3-Ingredient coconut macaroons, crisp on the outside and chewy & soft on the inside. They are rich in flavor and extremely simple to make. 
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American, European
Servings 14 macaroons


  • 2 cups coconut flakes full fat
  • 1/3 cup brown sugar unrefined
  • 3 egg whites from large eggs


  • Separate egg whites from egg yolks and beat them (egg whites) until stiff peaks are formed. 
  • In a separate mixing bowl combine grated coconut and sugar and stir well. Then gently fold with beaten egg whites by trying to preserve as much air as possible. 
  • With a spoon or ice cream scoop (this one comes in 3 different sizes), gently form coconut macaroons and place onto parchment paper. 
  • Bake in preheated oven (180C/360F) for about 12-15 min (in my oven) or until coconut macaroons become golden. Check regularly as they tend to burn out quickly.
  • Let cool completely and enjoy. 


DOUGH: Try not to press the ”coconut dough’ with your hands as air gets lost -> macaroons turn dense and yucky (believe me, I’ve been there). If you have smaller eggs, I’d recommend adding 4 (instead of 3) egg whites. Otherwise ‘dough’ may turn too try -> macaroons may fall apart.
FLAVOR: I have found full fat coconut flakes (that are organic – if in Europe try Alnatura brand) deliver the best fresh coconut-y flavor of all types of coconut flakes. Generally, the less processed they are, the more richer in taste macaroons get. 
Keyword 3 ingredient macaroons, coconut macaroons, healthy coconut
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