My grandma used to make this growing up for Easter and it steals the show every time. It is wonderfully chewy and I love that it only takes 4 ingredients!

This oven baked 4-ingredient coconut macaroon bake is one of those simple, old-fashioned desserts that feels extra special without a lot of fuss. My grandma made a pan of this every Easter, and the chewy coconut with those browned, crispy edges always disappeared first from the dessert table. It bakes up in a glass dish like a soft, shareable macaroon bar, so it’s perfect for family gatherings, potlucks, or a cozy Sunday dinner when you want something sweet but don’t want to drag out half the pantry.

Serve this coconut macaroon bake slightly warm or at room temperature, cut into squares right from the glass baking dish. It’s lovely on its own with a cup of coffee or hot tea, and it pairs nicely with fresh berries or sliced strawberries to balance the sweetness. For a more indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving a holiday meal, this works well alongside lighter desserts like fruit salad, lemon bars, or angel food cake so everyone can pick and choose.

Servings: 12

3 cups sweetened shredded coconut

Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch glass baking dish or spray it with nonstick cooking spray. This helps the chewy edges release easily while still getting nicely browned and crisp.

In a medium mixing bowl, whisk the eggs until they are well blended and slightly frothy. This helps the bake hold together and gives it that soft, chewy texture in the center.

Add the sweetened condensed milk and vanilla extract to the eggs. Whisk until the mixture is smooth and fully combined, scraping down the sides of the bowl as needed.

Stir in the sweetened shredded coconut with a spatula or wooden spoon until every bit of coconut is coated in the creamy mixture. It will be thick and sticky, almost like a soft dough.

Spoon the coconut mixture into the prepared glass baking dish. Use the back of the spoon or a spatula to press it into an even layer, making sure to push it into the corners so it bakes evenly and the edges get those golden, crispy bits.

Place the dish on the middle rack of the oven and bake for 22–28 minutes, or until the top is lightly golden and the edges are deep golden brown and crisp. Every oven is a little different, so start checking around 20 minutes and leave it in until the center looks set and no longer glossy.

Remove the dish from the oven and place it on a cooling rack. Let the macaroon bake cool in the glass dish for at least 20–30 minutes. It will firm up as it cools, making it much easier to cut into neat squares while still staying wonderfully chewy inside.

Once mostly cooled, run a thin knife around the edges of the pan if needed, then cut into small squares or rectangles right in the glass dish. Serve warm or at room temperature, and store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For chocolate lovers, drizzle melted semi-sweet or dark chocolate over the cooled macaroon bake, or sprinkle 1/2 cup mini chocolate chips over the top before baking. If you like a little extra texture, stir in 1/4–1/2 cup finely chopped pecans or almonds along with the coconut (just keep the total add-ins modest so the bars still hold together). For a lighter coconut flavor, use 1/2 teaspoon almond extract in place of some or all of the vanilla. To make this more Easter-themed, press a few pastel chocolate candies gently into the top right after it comes out of the oven so they stick but don’t melt too much. For picky eaters, you can bake the mixture in a lined muffin tin for individual “macaroon cups” so kids can grab their own without needing to cut squares. If your family likes extra-crispy edges, use a slightly larger glass dish (like 9x13) and spread the mixture a bit thinner, then shorten the bake time and watch closely so it browns without burning.