My sister begs me to make these every spring. Just 3 ingredients wrapped tightly in little silver bundles and they bake into the perfect chewy treats nobody can resist.

These slow cooker 3-ingredient foil wrapped coconut macaroons are the kind of simple treat my sister begs me to make every spring. They’re chewy, sweet, and come together with almost no effort—just three pantry ingredients and a roll of foil. Instead of fussing with a baking sheet and carefully watching the oven, the macaroons bake gently inside little silver bundles right in the slow cooker, staying tender in the middle with crisp, caramelized edges. While macaroons have roots in European baking, this version is a very practical, Midwestern, home-cook adaptation: same coconut richness, but streamlined for busy days and potlucks.

Serve these coconut macaroons slightly warm or at room temperature, still nestled in their foil cups or unwrapped and arranged on a plate. They pair beautifully with coffee, black tea, or a glass of cold milk. For a simple dessert spread, set them out alongside fresh berries or sliced citrus to balance their sweetness. If you’d like to dress them up, drizzle the tops with melted chocolate right in the slow cooker insert and let it set before serving, or add a scoop of vanilla ice cream on the side for a more indulgent dessert plate.

Servings: 18

3 cups sweetened shredded coconut

Prepare the slow cooker and foil: Tear off small squares of aluminum foil, about 5x5 inches each. You’ll need around 18 squares. Lightly crumple each square into a shallow cup shape with the shiny side facing in; these will act as little baking cups for the macaroons. Set them aside. Line the bottom of your slow cooker with a single layer of foil cups, leaving a bit of space between each one so heat can circulate.

Mix the macaroon base: In a medium mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir with a spatula until every bit of coconut is evenly coated and you have a thick, sticky mixture. The mixture should hold together easily when pressed; if it feels too dry and crumbly, add another tablespoon or two of sweetened condensed milk and mix again.

Shape the macaroons: Using a tablespoon or a small cookie scoop, portion out rounded mounds of the coconut mixture, about 1 heaping tablespoon each. Press the mixture firmly in your hand or in the scoop so it compacts and holds its shape. Place each mound into one of the foil cups, keeping them upright and compact so they bake into chewy, slightly domed treats.

Arrange in the slow cooker: Once the bottom layer of foil cups is filled, place them in a single, even layer in the slow cooker insert. If your slow cooker is deep enough, you can add a second layer of foil cups on top, staggering them slightly so they don’t nest directly into the gaps of the first layer. Do not add water to the slow cooker; the foil cups and the gentle heat will create their own environment.

Cover and cook: Place a clean kitchen towel over the top of the slow cooker insert, then set the lid on top of the towel. (The towel helps catch excess condensation so it doesn’t drip onto the macaroons.) Cook on LOW for 2 to 2 1/2 hours, or until the macaroons feel set on top and the edges that touch the foil are lightly golden and caramelized. If your slow cooker runs hot, start checking at the 1 hour 45 minute mark.

Cool in the foil bundles: Turn off the slow cooker and carefully lift the foil cups out with tongs or a spatula—they’ll be hot and delicate. Set them on a cooling rack or a baking sheet. Let the macaroons cool in their foil bundles for at least 20 to 30 minutes; they continue to firm up as they cool and will be easier to handle without breaking.

Optional chocolate drizzle (visual finish): If you’d like the glossy chocolate finish you see in many photos, melt a small handful of chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth. Drizzle the melted chocolate over the tops of the cooled macaroons with a spoon or fork while they’re still in their foil cups. Let the chocolate set at room temperature. This step is optional and does not change the basic 3-ingredient macaroon base.

Serve and store: Serve the macaroons directly in their foil cups or gently peel away the foil and arrange them on a platter. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for a slightly firmer texture. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag and freeze for up to 2 months; thaw at room temperature before serving.

For a deeper coconut flavor, you can lightly toast 1 cup of the shredded coconut in a dry skillet over medium heat until just golden, then cool and mix it back in with the remaining untoasted coconut and condensed milk. If you prefer less sweetness, use unsweetened shredded coconut for part of the amount (for example, 2 cups sweetened and 1 cup unsweetened) while keeping the same amount of sweetened condensed milk. To add a hint of citrus, stir in 1 teaspoon of finely grated orange or lemon zest with the vanilla. If someone in your household loves chocolate, press a few chocolate chips into the center of each mound before cooking; they’ll melt into a soft pocket inside the macaroon. For a nutty twist, you can gently press a whole almond on top of each macaroon before cooking (be sure guests know nuts are included). Food safety tips: Because these macaroons rely on sweetened condensed milk, keep the can sealed until you’re ready to mix, and do not use if the can is dented, bulging, or past its expiration date. Avoid adding extra liquid ingredients that could keep the centers from cooking through in the slow cooker. Always cook on LOW, not WARM, so the mixture reaches a safe temperature and sets properly. Let macaroons cool completely before sealing them in containers to prevent excess moisture and potential spoilage.