Heavenly Two-Ingredient Coconut Macaroons Recipe – Made Simple!

A magical world where your coconut macaroons dance with simplicity and charm.

Sweet baking dreams often start with surprisingly minimal ingredients that spark culinary joy.

Crisp edges and soft centers define these delightful treats that anyone can master.

Creating something marvelous without complicated steps or professional skills.

coconut lovers will adore how quickly these delectable morsels come together in mere minutes.

The combination of just two ingredients transforms ordinary moments into sweet celebrations.

You’ll fall in love with this effortless recipe that promises delicious results every single time.

FAQs About Two-Ingredient Coconut Macaroons

• Are these macaroons really made with just two ingredients?

Yes! All you need is sweetened condensed milk and shredded coconut. It’s an incredibly simple recipe that comes together quickly.

• Can I make these macaroons if I'm gluten-free?

Absolutely! This recipe is naturally gluten-free since it only uses coconut and condensed milk, making it perfect for people with gluten sensitivities.

• How do I get the perfect shape for my macaroons?

Use a small cookie scoop or tablespoon to create uniform mounds. Gently press the coconut mixture together so they hold their shape while baking. A light touch helps create those classic peaked tops.

• Can I add extra flavor to these basic macaroons?

Definitely! You can mix in a splash of vanilla extract, drizzle melted chocolate on top after baking, or sprinkle some almond slivers before putting them in the oven for extra excitement.

Why Two-Ingredient Coconut Macaroons Are So Easy And So Good

• Effortless Simplicity: This macaroon recipe requires only two ingredients, making it incredibly easy for beginners or anyone craving a quick sweet treat without complex preparation.
• Texture Sensation: The recipe promises a perfect combination of crispy golden edges and chewy, soft interior that melts in your mouth, delivering a delightful coconut experience with minimal effort.
• Minimal Cleanup Magic: Using just two ingredients means fewer dishes to wash, reducing kitchen cleanup time and making this recipe a stress-free baking adventure for busy home cooks or those who dislike extensive kitchen tidying.
• Versatile Crowd-Pleaser: Perfect for last-minute desserts, potlucks, holiday gatherings, or quick snacks, these coconut macaroons can satisfy sweet cravings with their simple yet delicious flavor profile that appeals to both kids and adults.

What You’ll Need For Two-Ingredient Coconut Macaroons

• Sweetened Shredded Coconut, Sweetened Condensed Milk: Soft and chewy texture with rich sweetness, forming the core of the macaroon. Choose fresh, moist coconut for best results, and look for high-quality condensed milk for deeper flavor.

• Parchment Paper, Silicone Baking Mat: Prevents sticking and ensures easy removal of macaroons from the baking surface. Non-stick options help maintain the delicate shape of the cookies.

• Vanilla Extract: Adds warm, aromatic depth to the coconut base. Pure vanilla provides the most authentic flavor compared to artificial versions.
• Almond Extract: Optional subtle nutty undertone that complements the coconut. Use sparingly to avoid overpowering the primary coconut flavor.
• Salt: Tiny pinch balances and brightens the overall sweetness of the macaroons.

How To Bake Two-Ingredient Coconut Macaroons Fast

Step 1: Prepare Baking Station

Warm up your oven to 350°F (175°C). Cover a baking sheet with parchment paper or a silicone mat. This creates a non-stick surface for your delightful coconut treats.

Step 2: Mix Ingredients

Grab your sweetened condensed milk and shredded coconut. In a mixing bowl, combine these two magical ingredients until they form a thick, sticky mixture. Use a spatula or wooden spoon to blend everything together thoroughly.

Step 3: Shape Macaroons

Scoop small portions of the coconut mixture using a spoon or cookie scoop. Gently shape each portion into rounded mounds, placing them about an inch apart on the prepared baking sheet. The cookies should look like little coconut hills.

Step 4: Bake to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for 15-20 minutes, watching carefully until the edges and tops turn a beautiful golden brown. The tops should look crispy and slightly toasted.

Step 5: Cool and Enjoy

Remove the baking sheet from the oven. Let the macaroons rest on the sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely. These sweet coconut treats are ready to munch and share!

Tips For Perfect Two-Ingredient Coconut Macaroons

• Protect Your Baking Surface: Use parchment paper or a silicone mat to prevent sticking and ensure easy cookie removal.
• Master the Perfect Shaping: Gently pack the coconut mixture using a small cookie scoop or two spoons to create uniform, neat macaroons.
• Adjust Sweetness Smartly: If you prefer less sweet treats, try using unsweetened shredded coconut and add a touch of honey or maple syrup.
• Prevent Browning Quickly: Watch macaroons closely in the oven and cover with aluminum foil if they start browning too fast to maintain a golden color.
• Store with Care: Keep macaroons in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain texture.

How To Store Two-Ingredient Coconut Macaroons The Smart Way

• Refrigerate: Store cooled macaroons in an airtight container lined with parchment paper. They'll stay fresh for 5-7 days when kept in the refrigerator's cool environment.
• Freeze: Wrap individual macaroons tightly in plastic wrap, then place in a freezer-safe container. Frozen macaroons maintain their delicious texture for up to 3 months.
• Thaw Gently: Remove macaroons from the freezer and let them sit at room temperature for 15-20 minutes before enjoying. Avoid microwaving to prevent texture loss.
• Restore Crispness: Warm briefly in a preheated 300F oven for 2-3 minutes to revive the crispy exterior and warm, soft interior.

What To Serve With Two-Ingredient Coconut Macaroons

• Pair with Sweet Sips: Enjoy these coconut macaroons alongside a creamy chai latte or a delicate lavender tea. The warm, aromatic flavors complement the sweet coconut perfectly.
• Match with Chocolate Indulgence: Drizzle melted dark chocolate over the macaroons or serve with a rich hot chocolate. The bittersweet chocolate creates a luxurious contrast to the coconut's sweetness.
• Elevate with Fruit Accents: Serve with a side of fresh raspberry coulis or a dollop of passion fruit curd. The tangy, bright fruit notes cut through the richness of the macaroons, creating a balanced dessert experience.
• Create a Tropical Moment: Pair with a chilled glass of pineapple-coconut mocktail or a light rum cocktail. These drinks echo the coconut's tropical essence and enhance the overall flavor profile.

Ways To Add Flavor To Coconut Macaroons

• Chocolate Drizzle Delight: Melt dark chocolate and drizzle over cooled macaroons for a rich, decadent touch that enhances the coconut's natural sweetness.
• Citrus Zest Sparkle: Add fresh orange or lemon zest to the coconut mixture for a bright, tangy flavor that cuts through the macaroons' sweetness.
• Nutty Crunch Edition: Sprinkle toasted almond slivers or chopped pistachios on top before baking to introduce a delightful textural contrast and nutty undertone.
• Raspberry Jam Center: Create a small indent in each macaroon before baking and fill with a dollop of raspberry preserves for a fruity surprise in every bite.

Two-Ingredient Coconut Macaroons Recipe

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4.5 from 12 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Sweet coconut macaroons bring pure simplicity to dessert magic. Crisp exterior and chewy center make these treat-worthy morsels perfect for quick indulgence you can enjoy with minimal effort.

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Ingredients

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Main Ingredients:

• 2.5 cups (200 grams) sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk

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Instructions

1. Preheat the oven and prepare a baking surface by arranging a silicone mat or parchment paper on a standard baking sheet, creating a non-stick environment for the delicate coconut treats.
2. Thoroughly combine shredded coconut and sweetened condensed milk in a mixing bowl, ensuring each coconut strand is evenly coated and integrated with the creamy liquid.
3. Using clean hands or a rounded tablespoon, carefully shape the coconut mixture into compact, uniform mounds, allowing each macaroon to have a slightly peaked and rustic appearance.
4. Arrange the formed coconut clusters on the prepared baking sheet, spacing them evenly to promote consistent heat circulation and prevent potential merging during baking.
5. Transfer the baking sheet to the preheated oven and bake for approximately 15-18 minutes, watching for a gentle golden-brown transformation around the edges and peaks of the macaroons.
6. Remove the baking sheet from the oven and allow the macaroons to cool directly on the surface for several minutes, which helps them firm up and maintain their structural integrity.
7. Once cooled to room temperature, gently transfer the macaroons to a serving platter or storage container, appreciating their crisp exterior and tender, chewy interior.

Notes

• Swap sweetened condensed milk for unsweetened coconut cream to reduce sugar and make the recipe vegan-friendly.
• Fold in mini dark chocolate chips or drizzle melted chocolate over cooled macaroons for an indulgent twist that adds rich flavor complexity.
• Use shredded coconut with varying textures – fine and coarse – to create a more interesting and rustic macaroon with delightful textural contrast.
• Ensure coconut mixture is tightly packed when forming cookies to prevent crumbling and maintain a dense, chewy interior while achieving a crispy golden exterior.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 14 g
• Sodium: 60 mg
• Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 5 mg