2-Ingredient Coconut Macaroons

Short Description

These 2-Ingredient Coconut Macaroons are the perfect blend of simplicity and indulgence. Made with just shredded coconut and sweetened condensed milk, they deliver a chewy, golden-brown treat that’s naturally gluten-free and wonderfully satisfying.

Why You’ll Love This Recipe

• Requires only two common ingredients

• Quick and easy to prepare

• Naturally gluten-free

• Perfect for beginner bakers

• Great base recipe for custom variations

• No special equipment needed

• Ideal for holidays, parties, or snacking

• Kid-friendly and crowd-pleasing

• Minimal cleanup

• Freezer-friendly for longer storage

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shredded coconut

• Sweetened condensed milk

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, combine shredded coconut with sweetened condensed milk until well mixed.

3. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them slightly apart.

4. Bake for 12–15 minutes, or until the tops are lightly golden.

5. Remove from the oven and let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and Timing

• Servings: Approximately 12 macaroons

• Prep Time: 5 minutes

• Cook Time: 12–15 minutes

• Total Time: 20 minutes

Variations

• Chocolate-Dipped: Dip cooled macaroons in melted dark or milk chocolate.

• Nutty Twist: Mix in finely chopped nuts like almonds or pecans.

• Fruit-Infused: Add dried cranberries, cherries, or raisins to the mix.

• Citrus Zest: Add a bit of lemon or orange zest for a fresh flavor.

• Spiced: Stir in a pinch of cinnamon or nutmeg for a warm spice note.

Storage/Reheating

• Storage: Keep macaroons in an airtight container at room temperature for up to 1 week.

• Refrigeration: Store in the refrigerator for up to 2 weeks.

• Freezing: Freeze in a single layer, then transfer to a sealed container or bag for up to 3 months.

• Reheating: Warm in a 300°F (150°C) oven for about 5 minutes to refresh texture.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, but the macaroons will be sweeter. You may want to slightly reduce the amount of condensed milk to compensate.

Can I make these macaroons vegan?

You can use a plant-based condensed milk alternative to make them vegan.

How do I prevent them from spreading too much?

Ensure the mixture is not overly wet. You can let it rest a few minutes to absorb excess moisture before baking.

Do I need to grease the baking sheet?

No, parchment paper is enough and helps prevent sticking.

Can I add flavor extracts?

Yes, a small amount of vanilla or almond extract works wonderfully.

Why are my macaroons dry?

They may have baked too long or had too much coconut. Make sure the mixture is moist but holds its shape.

Can I double the recipe?

Absolutely. Just double the ingredients and use an extra baking sheet if needed.

Can I shape them differently?

Yes, you can form them into balls, domes, or even press them slightly flat.

How do I know they’re done?

They should be lightly golden on top and feel firm enough to hold their shape.

Can I use a cookie scoop?

Yes, a small cookie scoop helps portion the macaroons evenly and keeps your hands clean.

Conclusion

These 2-Ingredient Coconut Macaroons prove that great desserts don’t require a long list of ingredients or complicated steps. They’re quick, delicious, and versatile enough to suit any taste. Whether enjoyed plain or dressed up with your favorite add-ins, this recipe is one to keep in your collection.