Sometimes, you want a simple baking recipe that doesn’t require much measuring or take a lot of time. This Easy Coconut Macaroons recipe is the one you’ve been looking for. It only has two ingredients! There’s no measuring or a long process like adding dry ingredients to the wet ingredients. Just mix up the ingredients, get them on the cookie sheet and bake!
What Are Coconut Macaroons?
Coconut Macaroons are a chewy cookie that are typically made with sweetened shredded coconut, sweetened condense milk, egg whites, a little bit of flour, and vanilla extract. The bottoms of the cookies are sometimes dipped in melted chocolate.
2 Ingredient Easy Coconut Macaroons – Does the Recipe Work?
Unlike a normal coconut macaroon recipe, this recipe only has two ingredients. When there are only two ingredients in a recipe, the ingredients must work together and still give you the results of the traditional recipe.
The first time I tested these, they were ok but needed work. Afterall, we’re only working with two ingredients. These are the issues I ran into the first time I made the recipe.
- The cookies were over cooked. Some of the coconut was too dark on the top.
- The sweetened condensed milk puddled under the cookies the longer they cooked.
- The taste was OK. I knew they would be better if I could correct the cooking and puddling of the milk.
Easy Coconut Macaroon Recipe Tips
This is a great recipe for beginners and those that are always in the kitchen baking. Here are some tips that are helpful when making these coconut macaroons.
- Mix the Ingredients Together Well – Spend a few minutes and mix the ingredients completely together. You want the milk to cover all of the coconut and don’t want any of it to stay dry.
- Allow the Mixture to Refrigerate and Rest – Chilling the coconut and sweetened condensed milk for 30 minutes to an hour allows the milk to soak into the coconut and for the mix to stiffen up a bit. It also helps keeping the milk from puddling up at the bottom of the cookie.
- Cook the Macaroons at a Lower Temperature – Cooking these cookies at 325º instead of 350º allows the sugar to caramelize without the coconut darkening too much on the tops of the macaroons.
- Using a Cookie Scoop – A cookie scoop makes all the cookies the same size and so they’ll cook at the same rate. You’re also not pushing the mix off of a spoon onto the sheet. For these cookies I like using a Cookie Scoop that holds about 2 Tablespoons of mix. You can get cookie scoops HERE.
- The Parchment Paper – Parchment paper keeps the cookies from sticking to the sheet pan and keeps the pan clean. You can find pre-cut parchment paper HERE.
- Rotating the Pan – Ovens can have hot spots. Rotating the pan helps the cookies cook evenly.
- Cooling on the Pan for 5 Minutes – Cooling the cookies for a few minutes on the warm sheet allows the cookies to set a little bit and finish cooking.
Benefits of the 2 Ingredient Cookies
Besides the cookies only using two ingredients, there are a couple other benefits of making these cookies.
- No Measuring – Hating to measure ingredients is why some people don’t bake. It’s a bag of coconut and a can of sweetened condensed milk. How easy is that?
- There are No Egg Whites – This benefit is twofold. First, it makes it good for people with egg allergies. Secondly, most traditional recipes use egg whites. With this recipe, you don’t have to figure out what to do with the unused egg yolks.
- The Cost – Less ingredients means the cost of the recipe is less.
- They’re Gluten Free – Traditional recipes for coconut macaroons use flour. These cookies don’t have flour and are safe from those of you following a gluten free diet.
How To Store Easy Coconut Macaroons
Store the coconut macaroons in layers between sheets of wax paper or parchment paper to keep them from sticking together. Storing them in an airtight container is recommended.
I hope you try these easy coconut macaroons. I think new bakers, seasoned bakers, and those that don’t bake at all will find this recipe easy and fun to make.
Other Easy Sweets Recipes
Here are some other sweet recipes you’ll want to check out.
Easy Coconut Macaroons
Ingredients
- 1 14 oz. Bag Sweetened Coconut Flakes
- 1 14 oz. Can Sweetened Condensed Milk
Instructions
- Mix the Coconut and Sweetened Condensed Milk together thoroughly.
- Place the mixture in the refrigerator, covered and allow to chill for 45 min to 1 hour.
- Preheat the oven to 325º.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, place mixture on prepared baking sheet and evenly space them an inch or two apart.
- Bake for 10 minutes and rotate pan for even baking.
- Bake for an additional 10-12 minutes until cookies are lightly golden and remove from oven.
- Cool on sheet for 5 minutes.
- Remove cookies to cooling rack and cool completely.
Video
Notes
- Cookies can darken quickly at the end of the baking process. Watch them closely after the 20 minute mark.
- Return the uncooked mix to the refrigerator while a batch is cooking in the oven.
- Store cookies in an airtight container in layers separated by parchment paper or wax paper to prevent sticking.
