4 Ingredient Coconut Macaroons
This might come as a surprise to some, but I am not a total fan of super sweet desserts or baked goods. While many people rave about sugary treats, I find myself gravitating toward those with a more balanced flavor profile.That’s why I love easy macaroons made with simple ingredients! If you’re a coconut lover like me, you’ll absolutely enjoy these 4-ingredient coconut macaroons. They’re lightly sweet, crisp on the outside, soft on the inside, and completely irresistible.
Plus, this vegan coconut macaroons recipe is so simple, you’ll want to make them on repeat! To make the process even easier, I’ve included a step-by-step video to guide you through each step. For the best coconut macaroons, be sure to store them in an airtight container to keep them fresh and chewy for days!
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For me, the perfect treat is one that strikes a harmonious blend of flavors—something that feels indulgent but not overpowering. It's all about moderation and finding that sweet spot where the flavors complement each other rather than competing for attention.
Egg-Free Coconut Macaroons
To make macaroons without eggs, the binding agent is usually something like sweetened condensed milk or a plant-based milk with a thickener (like cornstarch or arrowroot powder). The condensed milk not only helps hold the coconut together but also adds a rich, caramelized sweetness as the coconut cookies bake. To mix everything evenly, combine the ingredients in a large bowl, ensuring the coconut is fully coated for the perfect texture.
I’ve mentioned before in some of my recipes that I have traces of celiac, which is why I’m not much of a baker. When I do bake, I usually focus on creating gluten-free treats. That’s why this coconut macaroon recipe is one of my go-to easy recipes—it requires just a few simple ingredients and minimal effort! The main ingredient is, of course, coconut, which gives these macaroons their deliciously chewy texture and irresistible flavor.
Double Boiler Method
The double boiler method is a cooking technique where one pot is placed on top of another, using steam from the lower pot to gently heat the contents of the upper pot. This method is typically used for melting chocolate, making delicate sauces, or cooking foods that need a controlled, indirect heat to prevent burning or curdling.
Here’s how to use the double boiler method:
Set up the double boiler:
Fill the bottom pot with about 1–2 inches of water (make sure the water doesn't touch the top pot when stacked).
Place a heatproof bowl or a smaller pot on top of the bottom pot, ensuring that it fits securely without touching the water.
Heat gently:
Bring the water to a simmer over medium heat. The steam will gently heat the top bowl or pot.
Stir the contents of the top bowl as needed.
This method provides a consistent, even heat and is ideal for melting the ingredients like dark chocolate or preparing sauces that need a gentle cooking. It works perfectly when making a smooth chocolate drizzle to top your easy coconut macaroon cookies, adding an extra layer of richness and indulgence.
For the best results, be sure to use the actual ingredients listed in the given recipe to achieve that delightfully crisp exterior while keeping the inside soft and chewy. Made with shredded coconut, these coconut treats have been a longtime favorite of mine, and they’re always a huge hit whenever I make them! Next time, try experimenting with different toppings like semi-sweet chocolate or a dusting of cocoa powder to make them your own. This is such a simple recipe, but the flavors are absolutely irresistible!
If you make our 4 Ingredient Coconut Macaroons, please let us know by leaving a rating below!
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4 Ingredient Coconut Macaroons
Ingredients
Instructions
- Preheat the oven to 350 F degrees. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the coconut and condensed milk.
- Using a cookie scoop, scoop out the mixture and place each mound onto the prepared baking sheet. Space them about 1 inch apart. Press the tops with almonds.
- Bake for 10-12 minutes, or until the macaroons are golden brown around the edges and firm to the touch.
- Allow the macaroons to cool on the baking sheet for a few minutes before covering with chocolate.
- Once the macaroons are fully cooled, dip the bottoms in the melted chocolate, then place them back on the parchment paper to set and place in the refrigerator until chocolate is chilled. Enjoy your sweet, chewy coconut macaroons!
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