These 2-Ingredient Coconut Macaroons are crispy, chewy, and naturally sweet! Made with shredded coconut and sweetened condensed milk, they’re the easiest no-fuss cookie you’ll ever bake.
Alright, confession time—I am not the kind of person who plans desserts ahead of time. If I bake, it’s usually because I’m craving something sweet right now or I have people coming over in exactly 30 minutes, and I need to look like I have my life together.
Enter: 2-Ingredient Coconut Macaroons—the single greatest thing to happen to lazy bakers like me.
The first time I made these, I was in full-on panic mode. A friend texted, “Hey, I’m in the neighborhood! Mind if I stop by?” And me, trying to pretend I’m a functioning adult, said, “Of course! Come over!” (Translation: Oh no, my house is a mess, I have zero snacks, and my fridge is just condiments and regret.)
I needed a quick dessert, and I had exactly two things in my pantry: a bag of shredded coconut (which I had no memory of buying) and a can of sweetened condensed milk. Desperate times, people.
I mixed them together, popped them in the oven, and somehow they turned into the most perfect golden, chewy, coconut-packed bites. When my friend arrived, my apartment smelled like an actual bakery, and I casually placed a plate of warm macaroons in front of her like, Oh, these? Just something I whipped up.
Little did she know, they took less effort than making a grilled cheese.
Why You’ll Love This 2 Ingredient Coconut Macaroons Recipe?
- Only 2 ingredients. No eggs, no flour, no stress.
- Ridiculously easy. If you can stir, you can make these.
- Naturally gluten-free. No flour, just coconut goodness.
- Crispy edges, chewy centers. The perfect texture.
- Fast. Ready in under 20 minutes—because who has time for complicated baking?
Ingredient Notes:
Since this recipe is so simple, every ingredient matters.
- Sweetened Shredded Coconut – The main event. It’s what gives these macaroons their chewy texture and tropical flavor. Plus, the sweetness means you don’t have to add extra sugar!
- Sweetened Condensed Milk – This is the magic ingredient that binds everything together and adds that rich, caramel-like sweetness when baked.
Pro Tip: If your mixture feels too dry, add an extra tablespoon of condensed milk. If it’s too wet, mix in a little more coconut.
How To Make 2 Ingredient Coconut Macaroons?
This might be the simplest cookie recipe of all time. No mixers, no chilling, no stress.
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C).
- Line a baking sheet with
parchment paper (or asilicone mat ) so your macaroons don’t stick.
Step 2: Mix the Ingredients
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- In a large bowl, combine shredded coconut and sweetened condensed milk.
- Stir until everything is evenly coated and sticks together in a thick, sticky mixture.
Step 3: Shape the Macaroons
- Scoop 1 tablespoon of the mixture and press it into a compact mound using your hands or a cookie scoop.
- Place each macaroon on the prepared baking sheet, leaving an inch of space between them.
Step 4: Bake Until Golden
- Bake for 10-12 minutes, or until the tops turn lightly golden brown.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 5: Enjoy the Chewy, Crispy Goodness
- Eat them warm (highly recommended), or let them cool completely for the perfect chewy bite.
Storage Options:
- At room temp: Keep in an airtight container for up to 3 days.
- In the fridge: They’ll stay fresh for up to a week (and get even chewier!).
- In the freezer: Store in a sealed container for up to 2 months. Just let them thaw at room temp before eating.
Pro Tip: Warm up leftover macaroons in the microwave for 5-10 seconds to make them taste freshly baked again!
Variations and Substitutions:
These macaroons are already perfect, but if you’re feeling fancy, here are some fun ways to tweak them:
- Drizzle with chocolate. Melt some dark or white chocolate and drizzle it over the tops for a bakery-style finish.
- Dip them in chocolate. Once cooled, dip the bottoms in melted chocolate and let them set. Instant upgrade.
- Add a pinch of salt. A sprinkle of flaky sea salt before baking makes them taste extra rich.
- Mix in chopped nuts. Almonds, pecans, or macadamia nuts add a great crunch.
- Make them extra tropical. Add a little lime zest or some chopped dried pineapple for a fruity twist.
What to Serve with 2 Ingredient Coconut Macaroons?
These little coconut delights are amazing on their own, but they also pair beautifully with:
- Coffee or tea. The sweetness of the macaroons + a strong coffee = pure bliss.
- Vanilla or coconut ice cream. Crumble one over a scoop for an easy dessert upgrade.
- A glass of milk. Classic.
- Chocolate fondue. Dunk these into melted chocolate for the ultimate treat.
Frequently Asked Questions:
Can I use unsweetened coconut?
You can, but the texture will be drier, and you may want to add a little extra condensed milk to make up for the missing sweetness.
Can I make these dairy-free?
Yep! Swap the sweetened condensed milk for coconut condensed milk (available in most grocery stores).
Can I make these in an
Absolutely! Air fry at 325°F for 8-10 minutes, checking often so they don’t burn.
If you love coconut, easy baking, or just winning at desserts with the least amount of effort possible, these 2-Ingredient Coconut Macaroons are about to become your new favorite recipe. They’re quick, foolproof, and so good that you’ll wonder why you ever bothered with complicated cookies.
So, what’s your go-to lazy day dessert? Drop a comment below—I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
2 Ingredient Coconut Macaroons
Ingredients
- 2 ½ cups sweetened shredded coconut
- ¾ cup sweetened condensed milk
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Prepare the Mixture
- In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir thoroughly until the coconut is evenly coated and the mixture becomes cohesive and sticky.
Shape the Macaroons
- Using a tablespoon or a small cookie scoop, measure out the mixture and form into compact, round mounds. Place each macaroon onto the prepared baking sheet, spacing them approximately 1 inch apart to allow for slight spreading.
Bake the Macaroons
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the tops turn a light golden brown. Keep a close watch to avoid over-browning.
Cooling and Serving
- Remove the macaroons from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
