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These flourless Coconut M&M’s Macaroons are a fun and easy way to eat the rainbow. This simple one-bowl recipe has just 3 ingredients, making a basic coconut macaroon recipe more colorful by adding M&M chocolate candies. It is one sweet combination that makes these naturally gluten free cookies a chewy treat that anyone can make and nobody can resist.
Why You’ll Love These Coconut M&M’s Macaroons
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Whether it’s a decadent Reese’s Cake, an impressive Milky Way Cake Roll , or something simple like Snickers Fudge, I love making desserts with leftover candy. And this cookie recipe is no exception. Just adding M&M’s to a simple two-ingredient macaroon turns it into something extra fun with bursts of chocolate and color. Here’s why you’ll love it:
- So simple. Three ingredients, one bowl, and a few minutes of work and you have a colorful, chewy cookie that nobody can resist.
- Naturally gluten free. This is a flourless dessert recipe, which means it’s one of the easiest ways to make treats without gluten.
- Perfect for holidays. The rainbow of colors and coconut flavor make them perfect for St. Patrick’s Day and Easter, plus since they are flourless, they can be enjoyed for Passover. But you can also customize them with holiday colors, just being aware that seasonal candies may not be gluten free.
Love these? Then you have to try Almond Joy Macaroons!
M&M’s Macaroon Ingredients
This recipe starts with the basic 2-ingredient macaroons, then adds everyone’s favorite colorful candy-coated chocolate. Here’s a brief list of what you’ll need. But you can find the full quantities listed in the recipe card at the bottom of the post.
- Sweetened flaked coconut.
- Sweetened condensed milk, Make sure it is sweetened condensed, not evaporated milk, which will not work.
- M&M’s. I used regular Milk Chocolate M&M’s, but you can use Minis, different flavors, or other holiday colors. In my article Are M&M’s Gluten Free? I go into detail about the types of M&M’s that many consider safe for those on a gluten free diet. However, if you are concerned, you can substitute with Sixlets, candy-coated chips, or an allergy-safe brand of candies.
How to Make Macaroons
You only need to follow a few quick steps for these cookies to come together.
- Stir together the coconut and sweetened condensed milk.
- Fold in the M&M’s.
- Scoop onto a parchment-lined baking sheet.
- Bake at 350°F for 11-13 minutes.
- Cool completely.
Tips for the Best Coconut M&M’s Macaroons
- Line your pan. Parchment paper on your baking sheets is essential or you will not be able to remove them from the pan, as they are quite sticky. Do not use wax paper which is not oven-safe and also will just create more stickiness.
- Spray and scoop. To make it easier to form the cookies and make them evenly-sized, I prefer to use a cookie scoop. However, I recommend spraying your scoop with cooking spray as it makes them pop out easier.
- Bake as you like. You can take them out sooner if you want softer cookies, or leave them in a bit longer for extra caramelization and chewiness.
- Customize your macaroons. You can definitely substitute other varieties of M&M’s. Crispy M&M’s and Pretzel M&M’s are NOT gluten free, so do not use those if you need these to be gluten free macaroons. Mini M&M’s would be great because you’ll have little bits of chocolate spread throughout the cookies. And you can even change up the colors by using holiday M&M’s. However, as mentioned, be sure to read the labels if gluten is a concern for you due to the cross-contamination risk.
Proper Storage
- Package these cookies in an airtight container and store at room temperature for up to a week.
- Freeze for up to two months. I prefer to use plastic freezer storage bags, squeezing out as much air as possible to minimize moisture or freezer burn, then placing these bags inside containers to protect the cookies.
Flourless Coconut M&M’s Macaroons
Ingredients
- 14 oz. bag sweetened shredded coconut
- 14 oz. can sweetened condensed milk
- 1/2 cup M&M's chocolate candies
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, mix the coconut and the condensed milk until the coconut is evenly coated. Stir in the M&M's.
- Place mounds of the mixture on a parchment-lined baking sheet. The easiest way to do this is to spray a small cookie scoop with nonstick cooking spray. If your coconut contains cornstarch, you may want to flatten the cookies slightly. If they don't, they will spread enough on their own.
- Place the pan in the oven, and bake at 350°F for 11-13 minutes, or until as browned and crispy as you like them. Watch closely during the last few minutes.
- Remove from the oven, and cool completely on the pan.
Did you make this?
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