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.
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!
- 6 cups unsweetened flaked coconut
- 14 oz can sweetened condensed milk
- Optional: 1/4 cup milk chocolate chips
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.
Let me know if you enjoyed this recipe! Also feel free to check out my decadent Vegan Chocolate Chip Rock Cakes (Rock Buns) recipe!