Two-Ingredient Coconut Macaroons

Oh, friends, prepare to meet your new favorite sweet treat! These two-ingredient coconut macaroons are as easy as they are delightful. Imagine biting into a little cloud of coconutty goodness—crispy and golden on the outside, soft and chewy on the inside. They’re so simple to make that you’ll wonder why you haven’t been baking these beauties your entire life. Trust me, this recipe is about to be your go-to for those moments when you need something sweet, quick, and oh-so-satisfying. Let’s dive in!

Why You’ll Love Two-Ingredient Coconut Macaroons

Versatile

These macaroons are perfect for any occasion! Whip them up as a quick dessert for weeknight dinners, a sweet addition to your holiday cookie platter, or just a little something to savor with your afternoon coffee.

Budget-Friendly

No fancy ingredients here—just two staples you probably already have in your pantry. These macaroons prove that simplicity can be utterly delicious.

Quick and Easy

Even if you’re not a seasoned baker, you’ve got this! The steps are foolproof, and you’ll have a tray of warm, golden treats ready in no time.

Customizable

While they’re incredible as-is, you can easily jazz them up. Dip them in chocolate, sprinkle a pinch of sea salt on top, or mix in a little vanilla or almond extract.

Naturally Gluten-Free

With no flour in sight, these macaroons are a fantastic treat for those avoiding gluten.

Ingredients

Sweetened Coconut Flakes

The star of the show! These bring the chewiness, sweetness, and that irresistible coconut flavor we love.

Sweetened Condensed Milk

The magical binder that holds everything together while adding a creamy, caramelized sweetness.

Instructions

Step 1: Preheat Your Oven

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. This step ensures your macaroons won’t stick and makes cleanup a breeze.

Step 2: Combine Ingredients

In a large mixing bowl, add your sweetened coconut flakes and sweetened condensed milk. Stir until the coconut is evenly coated and everything is well combined.

Step 3: Shape the Macaroons

Using a small cookie scoop or your hands, form the mixture into small mounds or balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them slightly apart.

Step 4: Bake to Perfection

Bake for 20-25 minutes, or until the tops are golden brown and the edges are slightly crisp. Keep an eye on them towards the end to avoid over-baking.

Step 5: Cool and Enjoy

Remove the baking sheet from the oven and let the macaroons cool for a few minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy—or store for later (if you can resist!).

How to Serve Two-Ingredient Coconut Macaroons

With Coffee or Tea

These macaroons pair perfectly with a hot cup of coffee or a soothing tea.

As a Dessert Platter Star

Add them to a plate of cookies and brownies for a crowd-pleasing display.

Dipped in Chocolate

For an extra indulgent treat, dip the cooled macaroons halfway into melted chocolate and let them set.

Topped with a Pinch of Salt

A sprinkle of flaky sea salt takes these to the next level.

Additional Tips

Prep Ahead

You can mix the coconut and condensed milk a day ahead and keep it refrigerated until you’re ready to bake.

Storage

Store cooled macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer for up to a month.

Variations

• Add a splash of vanilla or almond extract for a flavor twist.
• Stir in mini chocolate chips or dried fruit for extra texture and taste.
• Try unsweetened coconut for a less sugary version.

FAQ Section

Q1: Can I use unsweetened coconut instead?

A1: Yes, but the macaroons will be less sweet. You might want to add a little sugar or honey to balance it out.

Q2: Can I make these dairy-free?

A2: Absolutely! Swap the sweetened condensed milk with a dairy-free alternative like coconut condensed milk.

Q3: Do I need to refrigerate leftovers?

A3: No, these macaroons can be stored at room temperature in an airtight container.

Q4: Can I freeze these?

A4: Yes! They freeze beautifully. Just thaw them at room temperature when you’re ready to enjoy.

Q5: How do I prevent them from spreading while baking?

A5: If your mixture feels too loose, refrigerate it for 15-20 minutes before shaping.

Q6: Can I make them bite-sized?

A6: Of course! Just use a smaller scoop and adjust the baking time accordingly.

Q7: What’s the best way to shape them?

A7: A cookie scoop works wonders for uniform size, but clean hands do the job just as well.

Q8: Can I use shredded coconut instead of flakes?

A8: Yes, but the texture will be slightly different—more compact and chewy.

Q9: Are these macaroons kosher for Passover?

A9: If you use kosher-for-Passover ingredients, then yes!

Q10: Can I dip them in something other than chocolate?

A10: Absolutely! Try caramel, white chocolate, or even a drizzle of raspberry sauce for a fun twist.

Print