2 Ingredient Coconut Macaroons with condensed milk are a super easy to make chewy caramelized coconut cookie that are naturally gluten free.
This coconut macaroons recipe has so much coconut flavor making it perfect for celebrating Spring. Or the way they resemble snowballs these snowy coconut macaroons are also great for Christmas cookies. And other winter themed events.
What are coconut macaroons
Coconut Macaroons are loosely based on the same original cookie as French macarons, using a coarse flaked coconut instead of fine ground almond flour. Most likely they originate in the ancient Arab empire. The sweet biscuit made from a blend of honey and ground nuts eventually made its way from North Africa to Italy. And then France via the Italian wife of King Henry II, Catherine de Medici.
In the early 20th century the cookies were sandwiched with a chocolate ganache filling by the grandson of the owner of the now famous, Lauduree bakery. Making the almond meal and meringue sandwich cookie known as French Macarons. Around the same time coconut was rising in popularity and began to be substituted for the almonds. The new coconut macaroon recipe rose in popularity especially in the U.K and Australia.
Using the best quality shredded coconut and delicious sweetened condensed milk this two ingredient coconut macaroon recipe is based on that recipe. So easy to make and always such a treat!
Although Coconut Macarons do have dairy they are eggless and gluten free as well as made without leavening. Making this a great cookie recipe for those following a gluten free, vegan or Jewish Passover diet.
- Sweetened coconut – the best quality flaked or shredded sweetened coconut you can find.
- Sweetened condensed milk – this delicious canned milk is used to make so many delicious recipes like dulce de leche, easy fudge, layered cookie bars, Thai iced coffee and even french toast bake.
- Optional– turn these 2 ingredient coconut macaroons into 3 ingredient coconut macaroons with the addition of vanilla extract. Or even add a dash of salt to accent the flavor even more.
Step by step instructions
- Pour condensed milk into a large mixing bowl (add vanilla and salt here too, if you’re using).
- Add shredded coconut and mix to combine.
- Chill refrigerated until coconut macaroon cookie dough sets up a bit, at least an hour.
- Meanwhile, prepare baking sheets lining with parchment paper to make it easy to clean. Lightly grease the parchment paper. And preheat oven to 325 degrees Fahrenheit.
- Then scoop into tightly packed balls using either a medium cookie scoop or slightly wet hands. These cookies have very minimal spread so you can feel free to crowd the pan.
- Bake coconut cookies until lightly browned on the edges, 16-20 minutes.
- Carefully transfer cookies to cooling racks and allow to set up until room temperature.
- Dip – make chocolate macaroons by dipping cooled cookies in melted chocolate. This is also a great way to hide too-dark macaroon bottoms.
- Stir in – chocolate chips, chopped dates or almonds or even citrus zest like lime to add extra flavor and texture.
- Drizzle – melted chocolate or colored candy melts can be drizzled over top to color coordinate coconut macaroons to any occasion.
- Add – a tablespoon of cocoa powder to the sweetened condensed milk for all over chocolate macaroons. Or top with a maraschino cherry to put a cherry on top.
- Substitute – almond, coconut, banana or any other flavor extract for an additional boost of flavor.
- Blend – a handful of fresh raspberries, raspberry jam or half a banana in to the sweetened condensed milk for more flavor. Just make sure to compensate for the extra liquid with more coconut flakes.
- 14 ounces sweetened shredded coconut about 5 ⅓ cups
- 14 ounces sweetened condensed milk 1 can
- 2 tablespoons vanilla extract (optional)
- ⅛ teaspoon salt (optional)
- Stir vanilla and salt into condensed milk in large mixing bowl
- Add shredded coconut and mix until combined.
- Cover and refrigerate mixture at least one hour.
- Preheat oven to 325 degrees farenheit.
- Drop chilled mixture by packed spoonfuls onto greased parchment paper lined baking sheets.
- Bake until golden brown. About 16-20 minutes.
- Transfer immediately to wire racks to cool.
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