So, I really really love coconuts. Like, really really really love them! Now that I’ve gotten that out of the way, one of the best DIY Christmas treats to give away are these super easy eggless coconut macaroons. These no egg 2 ingredient coconut macaroons with condensed milk, coconut flakes turned out so good no one believed it took only two ingredients (unless you like yours sprinkled with chocolate which makes it three)! Wrapped in wax paper and placed in a Christmas cookie tin, these treats look like quite the labor of love, are perfect as gifts and taste even better as a snack! I started giving them out already, and of course they have been a great hit.
I love the fact that I don’t have to worry about whipped egg whites to make them crisp on the outside and chewy on the inside. Most coconut macaroons use eggs as a binding ingredient, which wouldn’t work for me due to an aversion I’ve had to eggs since childhood. This remained an issue with my being unable to enjoy a lot of desserts that utilize eggs in their ingredients. I made these 2 ingredient coconut macaroons with condensed milk as an egg replacement and they turned out amazingly well! My only problem with this treat is that hubby and I can’t stop eating them, which makes it somewhat difficult to actually give them away as gifts. Hopefully you have better luck keeping yours around, they go quickly!
How to Make 2 Ingredient Coconut Macaroons
Main Ingredients
- 6 cups unsweetened flaked coconut
- 14 oz can sweetened condensed milk

Combine Coconut and Condensed Milk
Preheat oven to 350 F. Combine coconut and sweetened condensed milk until all the coconut is covered in the condensed milk. Shape two tablespoons worth of the coconut mixture into balls (preferably with your hands) and place on a line baking sheet.

Bake Macaroons
Bake in the preheated oven for about 12-15 mins, or until the tops of the macaroons are lightly toasted.

Allow the Macaroons to cool completely then serve!
Optional: drizzle some melted chocolate on it allow to the chocolate to set, then serve


That’s it! For a snack that’s amazingly easy to prepare, these no egg coconut macaroons with condensed milk are always extremely satisfying, so let me know how you liked it and if you’re looking for more easy snack recipes, feel free to check out my decadent Vegan Chocolate Chip Rock Cakes (Rock Buns) recipe or my tips for making perfectly crispy plantain chips!
Now that you’re here why not take a quick second and click the links to FOLLOW ME ON PINTEREST or INSTAGRAM? You can catch some behind the scenes stuff on my Instagram, pin this coconut macaroons recipe for later or explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends!
2 Ingredient Coconut Macaroons with Condensed Milk (No Egg)
Ingredients
- 6 cups unsweetened flaked coconut
- 14 oz can sweetened condensed milk
- Optional: 1/4 cup milk chocolate chips
Instructions
- Preheat oven to 350F.
- Combine coconut and sweetened condensed milk until all the coconut is covered in the condensed milk.
- Shape two table spoons worth of the coconut mixture into balls (preferably with your hands) and place on a line baking sheet.
- Bake in the preheated oven for about 12-15 mins, or until the tops of the macaroons are lightly toasted.
- Allow the Macaroons to cool completely then serve, or, drizzle some melted chocolate on it allow to the chocolate to set, then serve.
Notes
- If you allow these macaroons to sit out for a while after they have baked, they can get harder. If you want them to stay moist, store them in an airtight container.
- The macaroons needs to form a firm/ packed mound before it goes in the oven. If it feels too wet, they might not be able to mold properly into a mound, and might run even during baking. If you find that it is too wet, then add more shredded coconut.
35 Comments
Ash
May 30, 2020 at 9:50 pmThese are great! I didn’t use chocolate, but I did sprinkle a bit of bourbon barrel smoked sea salt on top and that worked really well. This will be a keeper recipe- particularly during quarantine when we are relying so heavily on our pantry!
J o
December 8, 2021 at 10:47 amThese are so good. I am dairy intolerant. I made them with Natures Charm condensed coconut milk and allergen free chocolate chips. They turned out great with no off putting or odd flavor.