In a world of over-complicated desserts with long ingredient lists, it’s refreshing to find a recipe that delivers indulgent flavor with almost no effort. That’s exactly what you get with these Two-Ingredient Coconut Macaroons. Soft, chewy centers with golden crispy edges, and made entirely from just two humble ingredients—sweetened shredded coconut and sweetened condensed milk.
This delightful treat is a minimalist baker’s dream, ideal for busy weeknights, holiday trays, or those “I need dessert now” moments. Whether you’re a coconut fanatic or just looking for a simple, budget-friendly bake, these macaroons check every box—quick, easy, gluten-free, and totally delicious.
💖 Why You’ll Love This Recipe
This isn’t just a recipe—it’s your new go-to for effortless sweetness. Here’s why these Two-Ingredient Coconut Macaroons are a keeper:
✅ Just Two Ingredients
No eggs to separate. No flour to measure. No butter to soften. Just stir, scoop, and bake.
✅ Quick & Easy
Ready in under 30 minutes, this is one of the fastest homemade cookies you’ll ever make.
✅ Kid-Friendly
These are fun for little hands to help make and even more fun to eat.
✅ Naturally Gluten-Free
Perfect for anyone avoiding wheat—no substitutes needed.
✅ Great for Gifting
Wrap them up for holidays or parties. They look impressive and taste amazing!
👉 Looking for another ridiculously easy dessert? Don’t miss our 3-ingredient Are You Kidding Me Cake—it’s just as magical!
🥥 Ingredients – What You’ll Need
No eggs, no butter, no flour. Just two pantry staples make this magic happen:
- 2½ cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
That’s it—really. The sweetened condensed milk acts as both a binder and a sweetener, while the shredded coconut provides texture and flavor. Together, they create an irresistible chewy bite.
👩🍳 How to Make Two-Ingredient Coconut Macaroons
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and ensures easy cleanup.
Step 2: Mix the Ingredients
In a large mixing bowl, combine:
- 2½ cups of sweetened shredded coconut
- 1 can (14 oz) of sweetened condensed milk
Stir together until all the coconut is fully coated. You should have a thick, sticky mixture.
Step 3: Shape the Macaroons
Using your hands or a small scoop, form small mounds (about 1½ inches wide) and place them on the prepared baking sheet. Leave a little space between each to allow for slight spreading.
Step 4: Bake
Bake in the center of your preheated oven for 10–12 minutes, or until the edges are golden brown. The tops should be just lightly browned while the bottoms develop that signature crisp.
Step 5: Cool and Serve
Let your macaroons cool on the baking sheet for a few minutes. Then, transfer to a wire rack to cool completely. The result? Sweet, chewy, coconut bliss.
🔄 Customize It Your Way
These macaroons are delicious as-is, but you can make them extra special with easy additions:
- Dip in Chocolate: Melt dark or semi-sweet chocolate and dip the bottoms once cooled.
- Add Almonds or Pecans: Press a whole almond into each macaroon before baking.
- Mix in Flavor: Try a drop of almond or vanilla extract for depth.
- Toast for Extra Crunch: Broil for the last 1–2 minutes for a deeply golden top.
👉 Craving something savory next? You’ll love our Crispy Amish Onion Fritters Delight!—golden, crunchy, and made to impress!
🕒 Quick Snapshot
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Bake Time | 12 minutes |
| Total Time | 22 minutes |
| Yield | 18–20 cookies |
🍽 Storage and Serving Tips
How to Store
Place fully cooled macaroons in an airtight container. They’ll stay fresh at room temperature for 4–5 days or in the fridge for up to 10 days.
Can You Freeze Them?
Absolutely. Layer with parchment in an airtight container and freeze for up to 2 months. Thaw at room temp for 30 minutes before serving.
Serving Ideas
- Serve alongside coffee or tea
- Add to holiday cookie platters
- Stack and wrap as a gift
- Pair with chocolate mousse or ice cream
👉 Want a fruity side to go with dessert? Try our Marinated Cucumber, Onion & Tomato Salad for a tangy, refreshing contrast!
🧠 Frequently Asked Questions
Can I use unsweetened coconut?
You can, but your macaroons will be less sweet and slightly drier. If you go this route, consider adding a tablespoon of sugar to the mix.
What if my mixture is too wet?
Add ¼ cup more shredded coconut at a time until it thickens up.
Can I bake these in mini muffin pans?
Yes! They’ll hold shape perfectly and get golden edges all around.
Do I need to refrigerate the batter?
Not at all. This is a scoop-and-bake style recipe—no chill time required.
Are these chewy or crispy?
The perfect combo—crispy on the edges, chewy in the middle!
How do I keep them from spreading too much?
Form them into tight mounds and avoid over-mixing. The condensed milk does the binding work.
🌟 Final Thoughts
Two-Ingredient Coconut Macaroons are more than just a quick recipe—they’re proof that great flavor doesn’t have to be complicated. Whether you’re baking with kids, filling a cookie tray, or just want a sweet bite after dinner, this recipe never disappoints.
It’s fast, flexible, and practically foolproof. Plus, with plenty of room to get creative, you’ll find yourself coming back to it again and again.