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 these coconut macaroons is their texture. They are crunchy and firm on the outside and soft and chewy on the inside. And if you’re a coconut lover like me, you know the deliciousness of coconut in each of those ways!

My daughter and I have spent a good deal of time discussing why there seem to be several different kinds of macaroons. French macaroons 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, you’ll end up with 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. 

How do I make coconut macaroons? 

How To Make:

Ingredients:
1 can sweetened condensed milk 14oz
1 package unsweetened coconut 14oz

Directions:

Take out a large bowl and mix your sweetened condensed milk and unsweetened coconut 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 large baking sheet with parchment paper. You don’t have to use parchment paper, but it will keep the bottoms of your macaroons from burning or getting too brown. 

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! 

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 baking sheet. 

Can Coconut Macaroons Go Bad?

Yes! Coconut Macaroons can go bad. These are best stored in the refrigerator in an air-tight container for up to a week. 

Are You Looking For More Easy Dessert Recipes? Here Are Some Of My Favorites:

• Greek Yogurt Fruit Dip
• Caramel Apple Crescent Rolls
• Funfetti Cake Truffles
• Easy Cheesecake Dip
• Caramel Apple Pecan Dump Cake

Bob’s Red Mill Shredded Coconut (Unsweetened), 12-Ounce (Pack of 4, Stand up Pouch)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 – 7QT3 Piece Baking Sheets Nonstick Bakeware Set, Premium Cookie Sheet Pan Set with Silicone Grip Handles, Professional Steel Pan Baking Supplies Rectangle Cookie Pans in 3 Sizes by Perlli4Pcs Measuring Spoons Set, Premium Stainless Steel Metal Spoon Set, Tablespoon and Teaspoon, for Accurate Measure Liquid or Dry Ingredients, for Cooking Baking, Dishwasher SafetyRachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Marine Blue GripsReynolds Kitchens Parchment Paper Roll with SmartGrid – 3 Boxes of 50 Square Feet (150 Sq. Ft)

Yield: About 60 Macaroons

2 Ingredient Coconut Macaroons

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These delicious 2 Ingredient Coconut Macaroons are gluten-free, egg-free and nut-free! A fantastically easy dessert that you can whip up anytime!

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

• 1 can sweetened condensed milk 14oz
• 1 package unsweetened coconut 14oz

Instructions

1. Take out a large bowl and mix both of the ingredients together.
2. Let them sit in the bowl on the counter for 15 minutes so that the coconut has time to absorb some of the milk.
3. 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. 
4. 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. 
5. Bake them in the oven for 12-15 minutes or until the macaroons are nicely toasted on the top.
6. Remove them from the oven and allow them to cool for about half an hour. Serve and enjoy!

Recommended Products

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• 
  Rachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Marine Blue Grips
• 
  4Pcs Measuring Spoons, Premium Stainless Steel Metal Spoon Set, Tablespoon and Teaspoon, for Accurate Measure Liquid or Dry Ingredients, for Cooking Baking, Dishwasher Safety
• 
  Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Aammaxs-yyi, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT

Nutrition Information:

Yield:

60

Serving Size:

1
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 14mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 1g

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.