2 Ingredient Coconut Macaroons (Condensed Milk, No Egg)

December 8, 2016 (Last Updated: March 13, 2020)

These Eggless 2 Ingredient Coconut macaroons with condensed milk and no eggs are crisp on the outside and chewy on the inside! This recipe can also be topped with melted chocolate as required..

2 Ingredient Coconut Macaroons with Condensed Milk with chocolate drip

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

chocolate chips in a bowl
Coconut macaroons drizzled with chocolate

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!

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2 Ingredient Coconut Macaroons with Condensed Milk with chocolate drip
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5 from 4 votes

2 Ingredient Coconut Macaroons with Condensed Milk (No Egg)

These Eggless 2 Ingredient Coconut macaroons with condensed milk and no eggs are crisp on the outside and chewy on the inside! This recipe can also be topped with melted chocolate as required.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Snacks
Cuisine: African, American, British, European
Servings: 18 -20
Calories: 222.1kcal
Author: Yummy Medley

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.

2 Ingredient Coconut Macaroons Calories and Nutrition

The amount of calories in a single coconut macaroon and nutritional information is shown below. Please note that the nutritional information below, including ingredients and calculations is sourced from a third party site and should be considered estimates. Actual nutritional content will depend on the brands used, measuring standards, portion sizes and other factors.

34 Comments

  • Reply
    Ash
    May 30, 2020 at 9:50 pm

    5 stars
    These 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!

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