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.
Cuisine: African, American, British, European
Author: Yummy Medley
6cupsunsweetened flaked coconut
14ozcan 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.
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.
2 Ingredient Coconut Macaroons with Condensed Milk (No Egg) as retrieved from yummymedley.com