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. 

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. There are tons of different coconut macaroon recipes out there, but I think this truly is the easiest.  

Are French Macaroons The Same As Coconut Macaroons?

My daughter and I have spent a good deal of time discussing why there seem to be several different kinds of macaroons – eggless coconut macaroons and the French macaron cookie.

French macaroons (or French macarons) are incredibly popular today (the ones with the hard shell and creamy middle that look a little bit like Pac-man), but when I was small, I’d never heard of them.

This type of coconut cookies were an everyday staple in my mom’s house – and that was the only macaroon there was!

Recipe Notes:

• If you don’t have parchment or wax paper you can use nonstick cooking spray, but the paper will keep the bottoms of the cookies from burning or getting too brown. 
• This easy recipe yields a lot of coconut macaroon cookies, so you may need several prepared baking sheets if you’d like to bake them all at once. 
• You are best off using shredded coconut rather than larger coconut flakes, as you want smaller pieces so that you can shape the macaroon balls. 

How To Make 2 Ingredient Coconut Macaroons

2 Ingredient Coconut Macaroons Ingredients:

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

Supplies Needed:

Large mixing bowl
Wooden spoon
Large cookie sheets
Parchment paper, wax paper, or nonstick spray
Tablespoon or small cookie scoop
Cooling rack

Directions:

Step 1: Take out a large bowl and mix your sweetened condensed milk and unsweetened coconut flakes together.

Step 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.

Step 3: While waiting, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or wax paper. 

Step 4: Using a tablespoon, a large spoon, or a mini ice cream scoop, scoop a heaping tablespoon of the coconut mixture onto the cookie sheet in a single layer.

Pieces of coconut will be sticking out on the sides, so do your best to mold each scoop into a semi-circle. 

Step 5: Bake them in the oven for 12-15 minutes or until the macaroons are nicely toasted and golden brown on the top.

Step 6: 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! 

How To Store Leftover 2 Ingredient Coconut Macaroons

Store any leftover chewy cookies in an airtight container for up to a week. 

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 simple 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. 

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

• Greek Yogurt Fruit Dip
• Funfetti Cake Mix Cookies
• Caramel Apple Crescent Rolls
• Funfetti Cake Truffles
• Easy Cheesecake Dip
• Caramel Apple Pecan Dump Cake
• Easy Chocolate Marshmallow Fudge With Pecans

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

Print

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.