Best 3 3 Ingredient Coconut Macaroons Recipes
Indulge in the delightful simplicity of 3-ingredient coconut macaroons, a classic treat that combines the tropical flavors of coconut with the chewy texture of egg whites and sweetened condensed milk. These bite-sized delights are not just easy to make, but also gluten-free and can be tailored to various dietary needs.
This recipe collection offers three variations of coconut macaroons to satisfy different taste preferences. The classic recipe yields tender and chewy macaroons, while the chocolate-dipped version adds a rich and decadent touch. For those seeking a healthier option, the sugar-free macaroons use a combination of coconut flour and monk fruit sweetener to create a guilt-free indulgence.
With step-by-step instructions and helpful tips, this article guides you through the process of making each variation. Whether you're a seasoned baker or a beginner looking for a simple yet impressive dessert, these 3-ingredient coconut macaroons are sure to become a favorite. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of coconut.
3 INGREDIENT COCONUT MACAROONS
These coconut macaroons are wonderfully toasted on the outside and chewy and moist in the center.
Provided by Zerrin & Yusuf
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325F (160C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites and powdered sugar until foamy.
- Add in the shredded coconut and stir gently with a spatula. Try to make a ball with your hand, squeezing the ball a little. If you think it is too dry and doesn't hold together, add one small egg white. If you think it is too moist, add a little extra coconut.
- Using an ice cream scoop or a measuring tablespoon, drop macaroons on the parchment paper. You can make balls using your hands too.
- Bake for 20 minutes. Open the oven and place them on the top shelf. Bake for another 2-3 minutes or until their top gets golden.
- Cool for about 10 minutes before serving.
- Keep them in an airtight container for up to 4 days.
Nutrition Facts : Calories 171 calories, Sugar 8.9 g, Sodium 21.6 mg, Fat 13.5 g, SaturatedFat 11.9 g, Carbohydrate 12.5 g, Fiber 3.4 g, Protein 2.3 g, Cholesterol 0 mg
EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
Tips:
- Use fresh shredded coconut. Fresh shredded coconut has a more intense flavor and a better texture than dried shredded coconut. If you can't find fresh shredded coconut, you can use unsweetened dried shredded coconut, but be sure to soak it in warm water for 30 minutes before using to soften it.
- Use sweetened condensed milk. Sweetened condensed milk adds a rich, creamy sweetness to the macaroons. If you don't have sweetened condensed milk, you can make your own by simmering 1 cup of sugar and 1/4 cup of water in a saucepan until the sugar dissolves. Then, stir in 1 cup of whole milk and 1/4 teaspoon of salt. Bring to a simmer and cook for 30 minutes, or until the mixture has thickened and turned a light golden color.
- Don't overmix the batter. Overmixing the batter will make the macaroons tough. Mix just until the ingredients are well combined.
- Chill the batter before baking. Chilling the batter for at least 30 minutes will help the macaroons to hold their shape better in the oven.
- Bake the macaroons at a low temperature. Baking the macaroons at a low temperature will help them to dry out slowly and evenly. This will prevent them from becoming too brown or dry.
- Let the macaroons cool completely before serving. The macaroons will be very soft when they come out of the oven. Let them cool completely on a wire rack before serving so that they have a chance to firm up.
Conclusion:
Coconut macaroons are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up any leftover egg whites. With just three ingredients, you can have a batch of delicious coconut macaroons ready to enjoy in no time.
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