2 Ingredient Coconut Macaroons with Condensed Milk

Coconut macaroons with condensed milk and coconut. Crisp on the outside, chewy on the inside. This eggless recipe can also be topped with melted chocolate.

Sweets & Desserts | December 8, 2016 | By

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 coconut macaroons. I made these coconut macaroons with condensed milk and coconut flakes and they 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, and taste even better. 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. 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!

Coconut Macaroons with Condensed Milk - Prepping the coconut flakes and condensed milk

Coconut Macaroons with Condensed Milk - Molded coconut flakes ready to bake

Coconut Macaroons with Condensed Milk - Coconut macaroons fresh out the oven

 

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Easy 2 Ingredient Coconut Macaroons Coconut Macaroons with Condensed Milk
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
 
Coconut macaroons with condensed milk and coconut. Crisp on the outside, chewy on the inside. This egg-less recipe can also be topped with melted chocolate.
Servings: 18 -20
Calories: 116 kcal
Author: Yummy Medley
Ingredients
  • 6 cups unsweetened flaked coconut
  • 14 oz can sweetened condensed milk
  • Optional: 1/4 cup milk chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Combine coconut and sweetened condensed milk until all the coconut is covered in the condensed milk.
  3. Shape two table spoons worth of the coconut mixture into balls (preferably with your hands) and place on a line baking sheet.
  4. Bake in the preheated oven for about 12-15 mins, or until the tops of the macaroons are lightly toasted.
  5. Allow the Macaroons to cool completely then serve, or, drizzle some melted chocolate on it allow to the chocolate to set, then serve.

 

Let me know if you enjoyed this recipe! Also feel free to check out my decadent Vegan Chocolate Chip Rock Cakes (Rock Buns) recipe!

24 Comments

  1. Dawn | KitchenTravels

    December 10, 2014 at 7:59 pm

    So simple! They look delicious. I can’t have dairy milk, so I’m planning to try this recipe with homemade condensed coconut milk. Thanks for sharing!

    Reply
    • Ms. Yum

      December 10, 2014 at 8:04 pm

      Hmm, sounds like a great alternative, let me know if it comes out well!

      Reply
  2. Diana

    December 10, 2014 at 9:20 pm

    These look wonderful and simple! Where do you get your unsweetened coconut? I haven’t found it in stores so order mine online.

    Reply
    • Ms. Yum

      December 10, 2014 at 9:26 pm

      The ones I buy are the “Wild Oats Marketplace Organic Unsweetened Flake Coconut”. They have them at Walmart for pretty cheap.

      Reply
    • Beverly

      January 21, 2016 at 4:22 am

      Just shead fresh coanut if it needs dried a bit you can put it on the cookie sheet and in the oven for a quickie.

      Reply
  3. Diana

    December 10, 2014 at 10:01 pm

    I didn’t even think to check Walmart! Thanks for the tip.

    Reply
  4. Alice @ Hip Foodie Mom

    December 11, 2014 at 9:28 am

    love these easy coconut macaroons! I make mine the same way and just add a few extra things!! love these!! so easy and delicious!

    Reply
  5. Vijitha Shyam

    December 12, 2014 at 2:44 pm

    Love! Love! Love! this is super easy recipe. Being a working mom, I prefer quick recipes like these. I am going to try it this weekend.

    Reply
  6. Janet

    September 24, 2015 at 7:48 pm

    Mama made these way back in the forties but she didn’t use the choc. on top. I think I’d make them without so one can taste just the coconut and the condensed milk.

    Reply
    • Nancy Graham

      October 30, 2015 at 1:24 pm

      Love the quick recipes that still impress …look AND taste good!

      Reply
  7. Kim Blouvet

    November 6, 2015 at 3:22 pm

    So easy, but a nice touch to any Christmas tray/basket!!

    Reply
  8. Diane

    January 22, 2016 at 10:55 am

    Can these be stored in an air tight container or refrigeration required? Also for how long? They sound wonderful so can’t imagine them hanging around that long.

    Reply
    • Ms. Yum

      January 28, 2016 at 8:32 pm

      I usually store them in an air tight container, but if the last for over a week I will definitely store them in the fridge… they never really last that long in my house

      Reply
  9. Gael MacGregor

    January 22, 2016 at 11:43 pm

    I add mini chocolate chips to the coconut mixture before baking. Yummy!

    Reply
  10. Lynda

    January 25, 2016 at 3:22 pm

    Do these need to be refrigerated after cooking? Can they be frozen after cooking?

    Reply
    • Ms. Yum

      January 28, 2016 at 8:34 pm

      I usually keep them in an air tight container for a couple of days, but I will store them in the fridge after a week. I haven’t tried freezing them though

      Reply
  11. joanne crenshaw

    January 27, 2016 at 10:15 am

    this looks yummy, and of course, simple to make!

    Reply
  12. Eloise Roche

    January 28, 2016 at 3:14 pm

    Wonderful quick treat! Can one add mini chips or other ingredients?

    Reply
    • Ms. Yum

      January 28, 2016 at 8:37 pm

      I haven’t tried adding chocolate chips yet Eloise, but that sounds like a good idea.

      Reply
  13. Crystal

    January 30, 2016 at 10:11 am

    Mine did not turn out in nice traditional looking coconut macaroon fashion as your cookies did in the photos. I followed the directions, but as they heated up the sweetened condensed milk ran out of the cookies and all over the baking sheet leaving the coconut a crispy lump in the center. Think fried egg style cookies. I did some research and another blog said to use coconut with corn starch added to it. My coconut was just shredded and unsweetened. Perhaps this is the secret to not having runny cookies?

    Reply
    • Ms. Yum

      March 6, 2016 at 10:11 am

      I’m so sorry they didn’t turn out quite right. I think adding more coconut flake to help tighten the dough would help, or using at tad less condensed milk too.

      Reply
  14. Naaznien

    March 14, 2016 at 11:43 am

    These were awesome! Crunchy on the outside and soft in the middle.
    I had to turn my oven a little higher, otherwise the milk started to run out of the cookies.
    But my family totally loved them!
    Thank you!

    Reply
  15. Cindy

    August 13, 2016 at 9:43 pm

    I put the sweetened condensed milk (unopened) in a crockpot and covered it with water and let it cook on high for 4 hours. It came out perfect!. EASY (and very sticky) to handle… delicious!

    Reply
  16. La Donna

    October 6, 2017 at 3:37 pm

    For this..I love u .my 2 fav ingredients,heat n whala. Plz document any other quick tastiest .ty bundles seriously ma’am.

    Reply

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