2-Ingredient Coconut Macaroons are perfectly sweet, beautifully toasted on the outside and moist and chewy on the inside. With this lazy day recipe, I must have eaten about 20 and made another batch to take on our road trip. They are absolutely perfect for the coconut lover!
Coconut Macaroons Recipe
Lately things seem to be so much busier, even though we are taking more time to spend with our family. Maybe that is why work time seems busier. LOL.
Needless to say I have been turning to a lot more quick and easy recipes. 5 ingredients or less is a pretty happy recipe for me these days.
When Chad told me he loves coconut desserts, I decided to whip up these 2-ingredient Coconut Macaroons that I had seen all over social media a few years ago.
All I could remember was that it was coconut and sweetened condensed milk. The rest I played with until I found what worked for us.
These were perfect for our road trip to California last month too. I packed them in an air tight plastic container and we munched on them on the road. I must have ate about 20 of them. This is really one of the easiest cookie recipes I have ever made. Not to mention these cookies are down right addictive (see prior comment about eating 20 of them).
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
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Helpful Tips to make Coconut Macaroons:
- This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.
- If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.
- Store in a resealable plastic bag or container, in the refrigerator.
- These are fabulous with melted chocolate drizzled over top or even try dipping the bottom in chocolate after baking.
What you will need to make Coconut Macaroons:
- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
- Silpat Baking Mat is perfect for everything. We use them for rolling out doughs, baking cookies, biscuits and other desserts. They are also great for transporting pans. Just line a baking sheet and place your baking dishes on the mat. It provides a non-slip surface for traveling.
- 1 1/2 tablespoon scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite lazy day recipes:
Crockpot Candy
3-Ingredient Brownies
4-Ingredient Peanut Blossom Cookies
Yield: 30
Lazy Day Coconut Macaroons
2-Ingredient Coconut Macaroons are perfectly sweet, beautifully toasted on the outside and moist and chewy on the inside. With this lazy day recipe, I must have eaten about 20 and made another batch to take on our road trip. They are absolutely perfect for the coconut lover!
prep time: 10 minscook time: 15 minstotal time: 25 mins
Ingredients
- 1 (14 ounce) bag sweetened coconut flakes
- 7 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)
- semi-sweet chocolate, optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.
- In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.
- Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together.
- Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes.
- *Do not walk away when broiling, you can go from golden brown to crispy in a flash.
- Remove from oven and allow to cool for 5 minutes, if you can wait that long.
- Serve and enjoy!
- If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.
DONNA'S NOTES
- This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.
- If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.
- Store in a resealable plastic bag or container, in the refrigerator.
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