3-Ingredient Coconut Macaroons

3-ingredient coconut macaroons! (Madame Cocos Copycat) Use sweetened condensed coconut milk for a lactose-free version. These macaroons are gluten free too.

In The Netherlands, we have a concept called “Madame Cocos“. They sell fresh made coconut macaroons but also sell tubs of macaroon “dough”. A few weeks back my “bro-in-law” bought a bag of these macaroons. The shop is super cute and they sell all kinds of macaroons: regular, dark chocolate, white chocolate, and rum and raisins. So good. I’m not sure how much my sis’ bf paid for the fresh macaroons, but when I saw the tubs of “dough” for € 5,50 each on their website I was a bit shocked! (One tub makes 8 large macaroons) And so I decide to make my own recipe (as usual). Coconut macaroons are really super easy to make. Really. Anyone can do this; it’s a matter of stirring. In addition to needing no skills, this recipe takes only three ingredients! Three! So if you’re a true coconut lover, you can’t skip this easy treat. This recipe makes 10 macaroons and the ingredients will cost you about € 3,50.

If you want to make these macaroons with chocolate: add a handful of chocolate chips (dark or white). You also make regular macaroons, dip them in melted chocolate and let it set on a piece of baking paper. Should you want to make rum and raisins: add a splash of rum aroma to the “dough” and throw in a handful of (soaked) raisins. Easy as pie. I know, it’s crazy easy, right?

3-Ingredient Coconut Macaroons
Yields 10
3-ingredient coconut macaroons! Use sweetened condensed coconut milk for a lactose-free version. These macaroons are gluten free too.
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Prep Time
5 min
Cook Time
23 min
Total Time
28 min
Prep Time
5 min
Cook Time
23 min
Total Time
28 min
Ingredients
  1. 200 g desiccated coconut
  2. 200 g sweetened condensed coconut milk
  3. 1 egg white
Instructions
  1. Preheat the oven to 160C and line a baking tray with baking paper. Set aside.
  2. In a bowl, mix the grated coconut and condensed coconut milk. Set aside.
  3. In another bowl, whip the egg white until stiff.
  4. Fold the egg white into the coconut mixture.
  5. Using an ice-cream scoop, scoop balls of mixture onto the baking tray.
  6. Bake the macaroons 23-25 minutes at 160C or until golden brown.
  7. Let the macaroons cool at least 20 minutes before transferring to a cooling rack.
Notes
  1. If you want flavor variations, read the post above.
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