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Coconut Macaroons
2 Ingredient Coconut Macaroons
with condensed milk are a super easy to make chewy caramelized coconut cookie that are naturally gluten free.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
chilling time
1
hour
hour
Total Time
1
hour
hour
25
minutes
minutes
Servings
24
cookies
Calories
139
kcal
Author
Tristin Rieken
Ingredients
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)
Instructions
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.
Nutrition
Calories:
139
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
77
mg
|
Potassium:
119
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
44
IU
|
Vitamin C:
1
mg
|
Calcium:
50
mg
|
Iron:
1
mg