My aunt refuses to leave Sunday dinner unless I send her home with a huge tin of these. You will not believe this is only 3 ingredients.

These southern 3-ingredient coconut macaroons are the kind of dessert that disappear faster than I can bake them. My aunt absolutely refuses to leave Sunday dinner unless I pack her a huge tin to take home, and no one ever believes they’re only three ingredients. This is very much a church-potluck-meets-family-reunion kind of recipe: sweet, chewy, and a little toasty around the edges, with zero fussy steps. It’s the perfect treat to throw together after work when you want something homemade but don’t have the time (or energy) for a complicated dessert.

Serve these macaroons slightly warm or at room temperature on a simple white plate so their golden edges really show off. They’re great with hot coffee, sweet tea, or a glass of cold milk after Sunday dinner. For a more grown-up dessert, pair them with fresh berries and a scoop of vanilla or coconut ice cream. They also pack beautifully into tins or containers for gifting, road trips, or keeping on the counter for grab-and-go treats during a busy week.

Servings: 18-24 macaroons

1 (14-ounce) bag sweetened shredded coconut

Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to keep the macaroons from sticking and to help them brown evenly.

In a large mixing bowl, add the sweetened shredded coconut, sweetened condensed milk, and vanilla extract.

Stir everything together with a spatula until the coconut is evenly coated and the mixture is thick, sticky, and uniform with no dry patches of coconut.

Let the mixture sit for about 5 minutes; this helps the coconut hydrate a bit and makes it easier to scoop and shape.

Using a small cookie scoop or a tablespoon, scoop heaping spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 to 2 inches apart.

Use your fingers or the back of the scoop to gently press and shape each mound into a compact dome so they hold together while baking.

Bake on the center rack for 18 to 22 minutes, or until the tops and edges are a deep golden brown and the centers look set but still a bit glossy.

Remove the baking sheet from the oven and let the macaroons cool on the pan for at least 10 to 15 minutes; they will firm up as they cool but stay chewy in the center.

Once they’re firm enough to handle, transfer the macaroons to a wire rack to cool completely, then pile them onto a plate or pack them into an airtight tin for storage or gifting.

To keep the recipe true to its three-ingredient promise, any changes should swap, not add. For a deeper flavor, you can replace the vanilla extract with 1 teaspoon of almond extract instead of using both. For a slightly less sweet version, use unsweetened shredded coconut in place of the sweetened coconut; the texture will be a bit drier and more toasty, so keep an eye on the baking time and pull them as soon as the edges are golden. If you like a firmer, drier macaroon, bake them a few extra minutes until the edges are a deeper brown. For softer, chewier centers, pull them from the oven as soon as you see the edges just turning golden. You can also adjust the size: make mini macaroons with a teaspoon scoop and reduce the baking time by a few minutes, or make larger ones with a 2-tablespoon scoop and increase the time slightly. Food safety tips: Always use fresh, unexpired sweetened condensed milk and store opened cans in a covered container in the refrigerator if not using immediately. Let macaroons cool completely before sealing them in a container to avoid trapped steam, which can lead to sogginess or faster spoilage. Store at room temperature in an airtight container for up to 4 days, or freeze in a single layer, then transfer to a freezer bag for up to 2 months; thaw at room temperature before serving.