Two-Ingredient Coconut Macaroons
These simple and delicious coconut macaroons require just two ingredients and bring a delightful sweetness to any dessert table. Perfect for those who want a quick and easy treat.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 spoon or cookie scoop
- 1 oven
Ingredients
- 2 cups shredded unsweetened coconut Use unsweetened coconut to balance the sweetness of the condensed milk.
- ½ cup sweetened condensed milk
Instructions
- Preheat the oven to 325°F (160°C). If using parchment paper, line the baking sheet with it.
- In a mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated.
- Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 15 minutes, or until the tops are golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For a variation, you can dip the cooled macaroons in melted chocolate for extra flavor.
- Store the macaroons in an airtight container at room temperature for up to one week.
Notes
For a variation, you can dip the cooled macaroons in melted chocolate for extra flavor.
Store the macaroons in an airtight container at room temperature for up to one week.
Make sure to use unsweetened coconut to balance the sweetness of the condensed milk.