These delicious 2 Ingredient Coconut Macaroons are gluten-free, egg-free, and nut-free! An easy coconut dessert that you can whip up anytime!
Easy Coconut Macaroons
These 2-ingredient Coconut Macaroons are the perfect dessert for so many occasions! They are unbelievably easy to make and you really can whip them up at a moment’s notice!
My favorite thing about this easy coconut macaroons recipe is its texture. They are crunchy and firm on the outside and soft and chewy on the inside. And if you’re a coconut lover with a sweet tooth like me, you know the deliciousness of coconut in each of those ways!
Another great thing about these sweet treats is how easy they are. There are no egg whites or stiff peaks to worry about, they use only two extremely basic ingredients that you can find at any grocery store, and they can be served at room temperature. There are tons of different coconut macaroon recipes out there, but I think this truly is the easiest.
My daughter and I have spent a good deal of time discussing why there seem to be several different kinds of macaroons. French macaroons (or French macarons) are incredibly popular today (the ones with the hard shell and creamy middle that look a little like Pac-man), but when I was little, I’d never heard of those. Coconut cookies macaroons were an everyday staple in my mom’s house – and that was the only macaroon there was!
Whether you are looking for desserts for Passover or Easter, last-minute guests, or a bake sale, you couldn’t ask for an easier recipe. With only two ingredients, this particular macaroon recipe has an end result of about 60 macaroons. They go far!
This coconut macaroon recipe is egg-free, nut-free, and gluten-free, so a great dessert option for many dietary restrictions.
Take out a large bowl and mix your sweetened condensed milk and unsweetened coconut flakes together.
Let them sit in the large mixing bowl on the counter for 15 minutes so that the coconut has time to absorb some of the milk.
While waiting, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or wax paper. You don’t have to use paper – you can use nonstick cooking spray – but the paper will keep the bottoms of the cookies from burning or getting too brown.
Note – this coconut macaroons recipe yields a lot of macaroons, so you may need several prepared baking sheets.
Using a tablespoon, a large spoon, or a mini ice cream scoop, scoop a heaping tablespoon of the coconut mixture onto the cookie sheet. Pieces of coconut will be sticking out on the sides, so do your best to mold each scoop into a semi-circle.
Bake them in the oven for 12-15 minutes or until the macaroons are nicely toasted and golden brown on the top.
Remove the baking tray from the oven and allow your 2-ingredient coconut macaroons to cool on a wire rack for about half an hour. Serve and enjoy!
Can I Make These Chocolate Coconut Macaroons?
Yes! Adding chocolate makes these more like Almond Joy cookies, and they’re also delicious. Dipping the tops of the macaroons in melted chocolate and allowing them to dry will create different cookies. Another of the easy recipes you can make with these ingredients! Choose from white chocolate chips, milk, semisweet. or melted dark chocolate.
Why Do My Coconut Macaroons Spread?
This is a natural result of baking your macaroons. You can avoid some of the spreading by packing each macaroon tightly when you place them on the lined baking sheets. Using your fingers or pressing the cookie scoop into the side of a small bowl before releasing any amount of coconut milk mixture could help pack the coconut together as well.
Can Coconut Macaroons Go Bad?
Yes! These chewy coconut macaroons can go bad. For best results, they should be stored in the refrigerator in an airtight container for up to a week. These are gluten-free coconut macaroons, so they won’t mold in a week or go bad in the same way an all-purpose flour or almond flour cookie would. After a week though, you’ll find that the chewy texture has gone hard and they are losing coconut flavor.
Take out a large bowl and mix both of the ingredients together.
Let them sit in the bowl on the counter for 15 minutes so that the coconut has time to absorb some of the milk.
While waiting, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. You don't have to use parchment paper, but it will keep the bottoms of your macaroons from burning.
Using a tablespoon or a large spoon, scoop a heaping tablespoon of coconut onto the baking sheet. Pieces of coconut will be sticking out on the sides, so do your best to mold each scoop into a semi-circle.
Bake them in the oven for 12-15 minutes or until the macaroons are nicely toasted on the top.
Remove them from the oven and allow them to cool for about half an hour. Serve and enjoy!
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This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Thanks for clarifying that! I grew up calling these macaroons, so that’s where the name came from, but the little pastry sandwiches made with almond flour are the macaroons my daughter likes to make.
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Let them sit in the large mixing bowl on the counter for 15 minutes so that the coconut has time to absorb some of the milk.
Using a tablespoon, a large spoon, or a mini ice cream scoop, scoop a heaping tablespoon of the coconut mixture onto the cookie sheet. Pieces of coconut will be sticking out on the sides, so do your best to mold each scoop into a semi-circle. 
Bake them in the oven for 12-15 minutes or until the macaroons are nicely toasted and golden brown on the top.
Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Regiller, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5 – 2 – 2.5 – 3.5 – 7QT
E.Delafontaine says
Being a former cook and pastrycook, I can say that these are not “macaroons” but “coconut rocks” (also called “coconut boulders”)
The French name for this small cake is: “Rochers coco”.
I remember you that a “macaroon” is round and rather flat and made with almond powder, egg wites, ice sugar, powder sugar, aroma and/or coloring.
Alli Doubek says
Thanks for clarifying that! I grew up calling these macaroons, so that’s where the name came from, but the little pastry sandwiches made with almond flour are the macaroons my daughter likes to make.