Two-Ingredient Coconut Macaroons are a simple, quick, and delicious treat perfect for any occasion. With just sweetened shredded coconut and sweetened condensed milk, these chewy, golden-brown delights come together effortlessly. Ideal for holiday gatherings, tea time, or as a quick snack, these macaroons are sure to satisfy your sweet tooth.
Why You’ll Love This Recipe
- Minimal Ingredients: Only two ingredients are needed to create a delicious treat.
- Quick and Easy: Prep and baking take just minutes, perfect for last-minute desserts.
- Naturally Gluten-Free: A great option for those with dietary restrictions.
- Customizable: Add flavors, drizzles, or mix-ins to make them your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweetened shredded coconut
- Sweetened condensed milk
Directions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Ingredients: In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until well combined.
- Form Macaroons: Using a spoon or a cookie scoop, drop small mounds of the mixture onto the prepared baking sheet. Shape them into round or slightly conical forms if desired.
- Bake: Bake for 20–25 minutes, or until the tops and edges are golden brown.
- Cool and Serve: Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Servings and Timing
- Servings: 12–16 macaroons (depending on size)
- Prep Time: 5 minutes
- Bake Time: 20–25 minutes
Variations
- Chocolate Drizzle: Melt dark or milk chocolate and drizzle over the cooled macaroons.
- Almond Joy Twist: Press a whole almond into the center of each macaroon before baking.
- Zesty Flavors: Add a teaspoon of lemon or orange zest to the mixture for a citrusy twist.
- Vanilla or Almond Extract: Mix in a teaspoon of extract for added flavor depth.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Refrigeration: Refrigerate for up to 1 week for extended freshness.
- Freezing: Freeze macaroons in a single layer in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use unsweetened coconut?
Yes, but the macaroons will be less sweet. Consider adding a tablespoon of sugar or honey to balance the flavor.
2. Can I make them smaller or larger?
Yes, adjust the baking time slightly for smaller or larger macaroons.
3. How do I prevent them from sticking to the baking sheet?
Use parchment paper or a silicone baking mat for easy removal.
4. Can I use low-fat sweetened condensed milk?
Yes, but the texture may be slightly less rich and chewy.
5. Can I add chocolate chips?
Absolutely! Mix in mini chocolate chips for a chocolate-coconut combination.
6. Why are my macaroons falling apart?
Ensure the coconut mixture is well-combined, and press the mounds together firmly before baking.
7. How do I make them crispier?
Bake for an extra 2–3 minutes for a more golden, crispy texture.
8. Can I use these as a Passover dessert?
Yes, as long as your ingredients are certified kosher for Passover.
9. Can I make these dairy-free?
Use dairy-free sweetened condensed milk for a vegan-friendly option.
10. What’s the best way to shape the macaroons?
A cookie scoop ensures evenly shaped mounds, but you can also use a spoon and your hands.
Conclusion
Two-Ingredient Coconut Macaroons are a delightful, no-fuss dessert that’s as easy to make as it is to enjoy. Whether you keep them simple or dress them up with chocolate and flavors, these chewy, golden treats are perfect for any occasion. Whip up a batch today and enjoy the sweet simplicity of these coconut delights!
PrintTwo-Ingredient Coconut Macaroons
These simple and delicious coconut macaroons require just two ingredients! With their chewy texture and lightly toasted exterior, they’re the perfect treat for coconut lovers and ideal for last-minute baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 macaroons 1x
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups (200 g) sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
Instructions
1. Prepare the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the ingredients:
- In a large bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated and the mixture is sticky.
3. Form the macaroons:
- Using a tablespoon or small cookie scoop, scoop out portions of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart. Gently press them together to form small mounds.
4. Bake:
- Bake in the preheated oven for 12–15 minutes, or until the edges and tops are lightly golden brown.
5. Cool and serve:
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Variations
- Chocolate Drizzle: Drizzle melted chocolate over the cooled macaroons or dip the bottoms in chocolate.
- Add Flavor: Mix in a teaspoon of vanilla extract or a pinch of salt for added depth of flavor.
- Tropical Twist: Add 1/4 cup chopped dried pineapple or mango for a fruity touch.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days.
- These macaroons are naturally gluten-free, making them a great option for those with dietary restrictions.