TWO-INGREDIENT COCONUT MACAROONS
These two-ingredient coconut macaroons are a simple and delicious treat. With just shredded coconut and sweetened condensed milk, they come together quickly and are perfect for a no-fuss dessert for any occasion, especially during the holidays.
Ingredients
- 2 ½ cups shredded sweetened coconut
- 1 can 14 oz sweetened condensed milk
Instructions
Preheat the Oven:
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Mix Ingredients:
- In a bowl, combine the shredded coconut and sweetened condensed milk. Stir until the mixture is well-combined and sticky.
Shape the Macaroons:
- Using your hands or a spoon, form the coconut mixture into small mounds or balls and place them on the prepared baking sheet, about 1 inch apart.
Bake:
- Bake for 15–20 minutes or until the edges are golden brown.
Cool and Serve:
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make Ahead: These macaroons can be stored in an airtight container for up to 1 week.
- Customization: Drizzle with melted chocolate or dip the bottoms in chocolate for extra flavor.
- Storage: Keep in an airtight container at room temperature or refrigerate for longer storage.
- Allergy-Friendly: These macaroons are naturally gluten-free and dairy-based. To make them dairy-free, use a dairy-free condensed milk alternative.