Description
These easy coconut macaroons with condensed milk are made with just 2 ingredients. They’re egg-free, soft and chewy in the middle, golden on the outside, and ready in under 30 minutes.
Ingredients
1 (14-oz) can sweetened condensed milk (397 grams)
1 (14-oz.) bag sweetened flaked coconut (about 5 1/3 cups)
melted chocolate (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large bowl, combine shredded coconut, and condensed milk. Mix until everything is fully combined. Let the mixture rest for 5–10 minutes before shaping. This helps the coconut absorb some of the condensed milk and helps the macaroons hold their shape while baking.
Using a spoon or cookie scoop, form small mounds, press tightly to hold the macaroon in shape and place them onto the prepared baking tray. Leave 2-inches of space between each macaroon.
Bake for 15–20 minutes, or until the tops are golden brown and the edges are lightly toasted.
Allow the macaroons to cool completely on the tray.
Drizzle melted chocolate over the top or dip the bottoms for chocolate coconut macaroons.
Notes
Use a cookie scoop for evenly sized macaroons.
Don’t over-bake, this keeps them soft and chewy.
Let them cool fully before removing from the tray.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American