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!
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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.
These coconut macaroons are so easy to make, and the macaroons 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.
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!
Now, since I’m a coconut lover, I have many recipes that show my love of the fruit.
I also have another great recipe for Chocolate dipped macaroons. Find that one here. 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!
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. We didn’t have a problem finishing off a batch quickly though!
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Recipe notes
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 scoops on these. And, make sure to really pack the coconut into the cookie scoop, making sure it’s nice and full.
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.
The macaroons do not spread when baking, so the shape they are when they go in the oven is the same as when they come out.
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 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!
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2 Ingredient Coconut Macaroons Recipe
2 Ingredient Coconut Macaroons
Ingredients
- 2 14 ounce bags sweetened shredded coconut
- 1 14 ounce can 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 cooking 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.
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.