This super-simple coconut macaroons recipe uses just 2 ingredients – shredded coconut and sweetened condensed milk. Believe it or not, this 2-ingredient mixture bakes into amazing coconut macaroon cookies – chewy and bursting with coconut flavor! If you are a coconut lover, you must make these (plus they are gluten-free)!
If coconut is your thing, you are going to absolutely love these coconut macaroon cookies! Many coconut baked goods have just a sprinkling of coconut in the sea of other ingredients so you can barely taste it… not so in this recipe! There are just two ingredients in these coconut macaroons, and coconut is the main one (the other is condensed milk).
There are no fillers there that can drown out the coconut :) Since there is no flour to overpower the coconut flavor, you are going to taste a mouthful of chewy moist coconut flakes in every bite! This easy 2-ingredient recipe uses two parts of coconut to one part of sweetened condensed milk, and the sticky sweetened condensed milk acts as a binder to hold the coconut together, so it can be formed into delicious little cookies – amazing!
Another great thing about this recipe is the fact that it’s gluten-free. No flour is needed in these cookies :) In fact, flour would reduce the coconut taste, and that’s the opposite of what we want in coconut macaroons! So if you follow a gluten-free diet, it gives you another excuse to make these yummy 2-ingredient coconut macaroons. After all, a great gluten-free cookie recipe is not that easy to find :)
Lack of flour in these cookies also makes them a popular choice for the Jewish holiday of Passover, when no goods containing flour (other than matzah) are allowed for the holiday duration of 7 days. That’s why you can always find packaged coconut macaroons in the Kosher isle of the supermarket.
Move over, packaged coconut macaroons! Homemade baked goodies are always so much better than store-bought. Plus the ingredient list that consists of just 2 ingredients definitely trumps the packaged macaroon ingredient list with all those cryptic additives and chemicals.
Can you believe it – just two ingredients bake into this coconut perfection! As you take each bite, you get a mouthful of chewy coconut sweetness – pure heaven for coconut lovers!
- 1 package (14 oz) sweetened coconut flakes
- 7 oz sweetened condensed milk
- Preheat oven to 350F.
- IMPORTANT: Line a baking sheet with parchment paper. (The dough for these cookies is extremely sticky, and the parchment paper is a must. If you simply grease the baking sheet, it won't work.)
- In a bowl, combine coconut flakes and sweetened condensed milk, and mix well.
- Refrigerate the coconut mixture for 30 minutes.
- Scoop the coconut mixture with a tablespoon and put on a baking sheet.
- Bake the coconut macaroons for 15 minutes.