Sweet coconut filled macaroon cookies, with just two ingredients! And so easy to make! These 2 Ingredient Coconut Macaroons are gluten-free and super yummy! Count me in!
These coconut macaroons have toasted coconut outside, and moist, chewy centers. They are perfect for the coconut lover in your life!
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Coconut macaroons
A few years ago someone shared this recipe with me. I suspect that the recipe is originally from the makers of sweetened condensed milk.
But I have yet to find confirmation of that.
Easy to make
These coconut macaroons are so easy to make, and they are quite delicious.
These would be the perfect cookies to make for your kid’s surprise potluck at school.
Or, a last-minute invite to a holiday party where you want to take something homemade but don’t really have time to plan anything out.
Are you a coconut lover?
For true coconut lovers. Made with sweetened condensed milk and coconut – that’s it! The sweet nutty flavor of the coconut totally shines in these easy little cookies.
My mom has always loved coconut, so I grew up eating it and loving it.
I know some people tell me they don’t care for the stuff. But I wonder what’s wrong with those people! LOL
Try these coconut recipes!
Like I said, I love coconut, so I have a ton of recipes using the fruit. Here are some of my favorites: Coconut Thumbprint Cookies, Air Fryer Coconut Shrimp, Toasted Coconut Icebox Cake, and Coconut Sorbet.
Still more coconut!
I also have another great recipe for Chocolate dipped coconut macaroons.
This other recipe is a little more involved, but the macaroons are also a little more complex than these simple 2-ingredient ones.
But, each recipe has their place. And each one is delicious in it’s own way.
Give them both a try and see which one you like better!
Can coconut macaroons go bad?
These macaroons are best when enjoyed fresh, and if you wait too long to eat them, they will dry out.
Store them in an airtight container in the fridge for best taste.
Suggested kitchen equipment
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Mixing bowls
Cookie dough scoop
Insulated cookie sheet
Silpat (Silicone baking sheet)
Parchment paper
Hot pads
Cooling rack
Recipe notes
Make smaller cookies
I found that for these 2-ingredient macaroons, smaller cookies are better than big cookies.
When I made them bigger the insides didn’t bake well enough before the coconut on the outside got really toasted.
So, I definitely recommend going with 1 tablespoon or smaller scoops on these.
And, make sure to really pack the coconut into the cookie scoop, making sure it’s nice and full.
I’ve had some readers suggest that they make these cookies in mini muffin tins. I think that’s a fun idea too!
Let the dough sit
Also, I suggest leaving the dough to sit for 5-10 minutes after mixing.
This allows the coconut to absorb some of the sweetened condensed milk.
If you don’t let it sit, the milk will seep out a little. Not a big deal (see photo below), but I found them to be prettier when I let the dough sit.
Why do my coconut macaroons spread?
The macaroons will spread or seep if you didn’t let them sit for 5-10 minutes before baking them.
Also, it’s possible that you over mixed the cookie batter; it only needs to be mixed until they are just combined.
No flattening when they bake
The macaroons do not flatten when baking, so the shape they are when they go in the oven is the same as when they come out.
Sometimes I like to take the macaroons and flatten them with the palm of my hand or with the bottom of a glass so they are little disks.
When they bake, there’s more toasty coconut area that way!
Additional Mix ins:
These simple macaroons make a good base for adding a little bit of creativity.
Of course, you can dip these coconut macaroons into melted chocolate. Just melt some chocolate chips or chopped chocolate in the microwave, in 30 second intervals, stirring after each time. And dip, tops, bottoms, or sides of each macaroon into the melted chocolate.
I think adding chopped nuts, like chopped pecans, walnuts, or almonds would be nutty (in that yummy way)!
A friend of mine suggested adding cocoa nibs to these macaroons. I think that would be delicious, a little bitter to the sweet coconut.
You could also toss in a pinch of salt. I find that salt added to sweet baked goods helps bring out the flavors.
And, I think adding a teaspoon of (affiliate link) pure vanilla extract would be fabulous.
Sweetened condensed milk
Sweetened condensed milk is not the same as evaporated milk, and they are not interchangeable in recipes.
Both items are canned milk products that have had water removed, but sweetened condensed milk is sticky-sweet with added sugar.
And, of course, I have to be careful not to eat too much of it as I pour it into the bowl!
Pro tips
If your macaroons will not stick together, make sure you used sweetened condensed milk. Evaporated milk will NOT work in this recipe.
Use an ice cream scoop to scoop the batter when making these cookies. This will make all of the cookies exactly the same size.
How do I store these cookies?
Store these baked treats in an airtight container on the counter or in the fridge for up to a week.
If your macaroons are too soft or too sticky, you can store them in the fridge, but they should be perfectly fine on the counter.
Can I freeze these cookies?
These simple 2 Ingredient Coconut Macaroons are best eaten right after you bake them.
After a couple of days they tend to dry out a bit if left on the counter.
They can also be stored in the fridge or freezer for longer storage.
If you want to store these cookies for longer than a week, allow them to cool completely after baking. Then wrap them tightly in plastic wrap and put them in a freezer bag in the freezer.
They will last up to 3 months in the freezer.
To defrost, allow them to come to room temperature in the refrigerator or on the counter.
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2 Ingredient Coconut Macaroons Recipe
2 Ingredient Coconut Macaroons
Ingredients
- 28 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
Instructions
- Preheat oven to 350° F.
- Mix coconut and sweetened condensed milk together in a large bowl; mixture will be dry. Allow mixture to sit for 5-10 minutes before scooping, and give it another stir.
- Using a 1 tablespoon ice-cream scoop, scoop up level portions of the mixture and place them about 1 inch apart on parchment paper or Silpat lined baking sheets.
- Bake for 10- 15 minutes or until outside begins to turn golden brown. Let the cookies cool on the cookie sheets until set and cooled a bit, about 5-10 minutes. Remove the macaroons to a cooling rack, or package them in a container with a tight-fitting lid.
- When cooled, dip in melted chocolate if desired, and place on wax paper to set.
Video
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
This recipe is just pure perfection. It all goes together so well! Thank you for sharing.
These were my father in laws favorite at Christmastime. I will sure miss making them for him. Mine have quite a few more steps? I think I’ll give this easy recipe a try this year! Thanks!
These cookies look so good! I can’t believe they’e only 2 ingredients. I need to try then soon, they’ll be a perfect little treat!
I made these this morning to take to a neighbor who was having a rough day! I loved how easy they were…. I mean who doesnt have both of these things in their pantry! My neighbor was over the moon thrilled and ate half of them while we were having coffee!
How far in advance can these be made without sacrificing quality? I’m making them for the first time this year for Passover and I’ll be doing about 90% of the cooking, so any advance prep I do will be tremendously helpful (already plan to have the turkey finished the day before!).
Chris, I found they were really best soon after they came out of the oven. You could make the the day before, but I’d make these as the last thing so they don’t sit around too long. The nice thing is that they are super easy to make.
These are so easy to make! I love it! Thanks!!
Can these cookies be frozen
Debbie, I have not tested them in the freezer. I suspect they would do just fine. Let them cool completely, them place them in an airtight container. I wouldn’t store them for longer than 3 months, as they will probably pick up odors and flavors from the freezer. Let me know if you try this; I’d love to hear.
These are delicious and super easy! I added dried cranberries…yum
my mother made these a lot. They were one of my father’s favorites. She would put half of a maraschino cherry on top of each cookie before baking. They never lasted long in our house. Sometimes they barely had time to cool down before they were all eaten
I added dark chocolate chips and spooned them in a silicone mini muffin pan. No burning at all.
Love theses macs! Easy and quick. yum
These are so easy and delicious. My mother made these a lot and I make them at Christmas.