Coconut Macaroons (2-Ingredients!) + Video

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These coconut macaroons have toasted coconut outside, and moist, chewy centers. Make this easy cookie recipe with just 2 ingredients!

coconut macaroons

The first time I made these cookies, I must have eaten about 20, and then I made another batch to take on our road trip.

I love the taste and smell of coconut and use it frequently in my recipes to add flavor. It’s perfectly suited for both desserts and main dishes.

Lime Coconut Sugar Cookies are the perfect combination of tropical flavor. Lime and coconut combine to a deliciously sweet, chewy sugar cookie that is one of our favorite snacks.

Coconut Lime Chicken Bites with bite-sized chicken breasts marinated in coconut milk and limes, then they are double coated to make these the crispiest most flavorful chicken nuggets you have ever tasted.

pouring condensed milk over coconut

Tips for Baking Coconut Macaroons

Things seem to be so much busier, so I have been making a lot more quick and easy recipes.

5 ingredients or less is a pretty happy recipe for me these days.

This easy macaroon recipe is practically foolproof. But, here are a few simple tips to help you.

  • If your macaroons will not stay together, check to see if you used sweetened condensed milk. Evaporated milk will NOT work in this recipe.
  • Use an ice cream scoop or 1 1/2 tablespoon scoop to scoop the batter when making these treats. This will make all of the cookies exactly the same size.
  • Store in a resealable plastic bag or container, in the refrigerator.
  • These are fabulous with melted chocolate drizzled over top or even try dipping the bottom in chocolate after baking.
scooping cookie dough

Tools / equipment needed for this easy macaroon recipe

  • Jelly Roll Pans (baking sheets with sides)-used for everything from macaroons to roasting, a good baking pan will last for years.
  • Silpat Baking Mat– this is perfect for everything. We use them for rolling out doughs, baking cookies, biscuits, and other desserts. They are also great for transporting baking dishes. Just line a baking sheet and place your baking dishes on the mat. It provides a non-slip surface for traveling.
  • 1 1/2 tablespoon scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
coconut macaroon mixture in scoop

FAQ: recipe questions

Macaroons vs macarons

Macaroons are a deliciously sweet coconut cookie made with sweetened condensed milk. A macaron is a French dessert made up of two meringue-based cookies.

How to store coconut cookies

You can keep these treats on the counter in a container with a tightly fitting lid. They will stay fresh that way for up to a week.

If you find that your coconut macaroons are too soft or too sticky, you can store them in the refrigerator. Otherwise, they will be perfectly fine on the counter.

pre-baked coconut macaroons on baking sheet

Can you freeze macaroon cookies?

If you want to store them for longer than 7 days, wrap them tightly in plastic wrap and put them in a freezer bag in the freezer.

Stored this way, they will be good for up to three months.

To defrost them, allow them to come to room temperature in the refrigerator or on the counter.

It should take less than an hour for this to happen.

Can the recipe be doubled?

This easy macaroon recipe can be doubled. Simply use double the ingredients and 2 sheet pans.

I bake one while I scoop the other, so the cooking time remains the same for each pan.

baked coconut macaroons

Why did my macaroons spread?

When you bake your macaroons, they should spread a bit. But, if they spread too much, they might not have been cold enough when you placed them in the oven.

Or, another possibility is that you over mixed the cookie batter. You only need to mix the ingredients until they are combined.

Too much mixing or too little will make your cookies spread when you cook them.

What can I add to these cookies?

I sometimes add chocolate chips or mini chocolate chips to my cookies. But, these are completely optional. You might want to add a few of these instead:

  • Chopped candy canes – adding this makes for the easiest Christmas cookies EVER.
  • Chopped dried cranberries
  • Almonds
  • Butterscotch chips
coconut macaroon dipped in chocolate

Other 2-ingredient recipes

coconut macaroons on cooling rack

Enjoy!

With love from our simple kitchen to yours.

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coconut macaroon closeup

shredded coconut dessert

2 Ingredient Coconut Macaroons + Video

Donna Elick
Coconut Macaroons with Condensed Milk are moist, sweet, and delicious. This 3-ingredient macaroon cookie recipe is so easy to make at home!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Method Oven
Servings 30

Ingredients
 

  • 14 ounces sweetened coconut flakes, 1 14-ounce bag
  • 7 ounces sweetened condensed milk, about 1/2 of a 14 ounce can
  • semi-sweet chocolate, optional

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.
  • In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.
  • Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together.
  • Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes.
  • *Do not walk away when broiling, you can go from golden brown to crispy in a flash.
  • Remove from oven and allow to cool for 5 minutes, if you can wait that long.
  • Serve and enjoy!

Video

Donna’s Notes

If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.
This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.
If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.
Store in a resealable plastic bag or container, in the refrigerator.

Nutrition

Serving: 1 | Calories: 82cal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 46mg | Sugar: 8g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
coconut macaron -pin

Originally published September 2015, updated and republished September 2020

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46 Comments

    1. I think theyre even better with the plain coconut flakes (which is how we buy dessicated coconut here in New Zealand.)The seetened condensed milk makes them quite sweet enough.
      Btw, as well as doing the drizzle of dark chocolate to the finished cookies – I add a little coconut essence to rge mixture. Just to 'gild the lily' !

  1. These coconut cookies sound fabulous! I'll be making some for sure very soon. I'm going tomorrow to pick up my granddaughters for a couple of weeks. I bet they disappear at lightening speed! I'll let you know how it goes.

  2. These are the first recipe I made as a child about 60 years ago. Truly and they are just as delicious now as then. I had to giggle a bit as I read this. I don't know any other way to make them! Loved the additions you added. A beloved recipe to be sure.

  3. Thanks so much for all your spectacular delicious recipes💓🌻🌷 I add vanilla/almond essence in the coconut macaroons 😊 because I have a sweet tooth I also add Klim milk powder/nestlė full cream powder 😊🌷🌻💓

  4. I have never ate cocunut macaroon cookies, and i just took a batch out of oven (I had to sample a bite) they are very tasty I am waiting for them to cool so I can drizzle choc over them. I am very glad my friend tag me in this post she found on Facebook. yum yum yum I will be making more of these treats of yummy.

    1. Hi Susan,
      Yes they can be frozen, we suggest to wrap them tightly in plastic wrap and put them in a freezer bag. They will be good for up to three months. To defrost them, allow them to come to room temperature in the refrigerator or on the counter. Hope this helps!
      TSRI Team Member,
      Holli

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