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
Print Recipe
5 from 2 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.

31 Comments

  • Reply
    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
    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
      Shiomara Soto
      December 6, 2017 at 7:33 pm

      Wal-Mart, dollar store, aldi

  • Reply
    Diana
    December 10, 2014 at 10:01 pm

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

  • Reply
    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
    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
    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
    Kim Blouvet
    November 6, 2015 at 3:22 pm

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

  • Reply
    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
    Gael MacGregor
    January 22, 2016 at 11:43 pm

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

  • Reply
    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
    joanne crenshaw
    January 27, 2016 at 10:15 am

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

  • Reply
    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
    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
    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
    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
    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
    JLS
    May 12, 2018 at 7:09 pm

    I just made these this afternoon. They turned out great. I’m giving them to my daughter for her Mother’s Day gift. She loves macaroons. The only thing I did was dip the bottoms in chocolate and place in the fridge to harden. Next time I think I will try a mix of sweetened and unsweetened coconut.

    • Reply
      Lois
      May 14, 2018 at 12:09 pm

      Glad to hear that JLS! It might end up really sweet if you use sweetened coconut, but there is no harm trying. Let me know how it turns out if you end up trying it.

  • Reply
    Melanie
    February 19, 2020 at 8:32 am

    5 stars
    My mom used to make these all the time and I realize I haven’t eaten any and made any in so long! With only 2 ingredients I have no excuse, right 🙂 ?

    • Reply
      Lois
      February 19, 2020 at 9:26 am

      Yes! Do it!!

  • Reply
    Rebecca Blackwell
    February 19, 2020 at 2:16 pm

    5 stars
    I’m going to be honest and say that I was super skeptical about this recipe. But the images looked so delicious that I had to try it. I’m so happy I did because these are SO GOOD! And so easy! Thank you for a fantastic recipe. We will be making these again and again.

    • Reply
      Lois
      February 19, 2020 at 7:07 pm

      So nice to hear that it worked out for you! Thank you!!!

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