Easy Coconut Macaroons

Did you know that you can make macaroons using only TWO ingredients?

Well, three ingredients, if you want to get technical.

I hate those recipes that advertise using “only two ingredients,” when one of those ingredients is a box of cake mix. I’m pretty sure one box of cake mix has more ingredients than I’d care to count.

The original recipe for these macaroons simply calls for shredded coconut and a can of sweetened condensed milk. Easy, right? However, since I’d rather not use traditional sweetened condensed milk, which also has a few more ingredients than I’d care to count, I figured it wouldn’t be too difficult to make my own. Which is exactly what I did, using a can of organic coconut milk and honey.

*Get my recipe for Homemade Sweetened Condensed Coconut Milk here.

The resulting macaroons are light and fluffy–> and taste downright decadent when dipped in melted dark chocolate.

Easy Coconut Macaroons
makes 32 pieces

Adapted from this recipe

Ingredients:

3 cups unsweetened shredded coconut
1 1/2 cups homemade sweetened condensed coconut milk
1/2 teaspoon vanilla extract
pinch of sea salt

*optional: 3 oz. dark chocolate, for dipping

Directions:

Preheat oven to 300F, and line a baking sheet with parchment paper or a Silpat.

Combine all of the ingredients in a medium bowl, and mix until well combined. This is a good time to taste-test your batter, and adjust the sweetness to your taste.

Drop the batter by rounded tablespoons onto the lined baking sheet, and bake for 20 minutes at 300F, or until the cookies are lightly golden.

Use a spatula to gently remove the macaroons from the baking sheet, and allow to cool completely on a wire rack before serving.

Once cooled, you can dip the macaroons in melted dark chocolate, if you like.

Simply place the dipped macaroons on a dish lined with parchment paper, and allow the melted chocolate to set in the fridge until firm.

4 from 2 votes
Print
Easy Coconut Macaroons
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Light and fluffy macaroons, naturally sweetened with honey.

Course: Dessert
Servings: 32 cookies
Calories: 103 kcal
Author: Detoxinista.com
Ingredients
  • 3 cups unsweetened shredded coconut
  • 1 1/2 cups homemade sweetened condensed coconut milk
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt
  • *optional: 3 oz. dark chocolate
Instructions
  1. Preheat oven to 300F, and line a baking sheet with parchment paper or a Silpat.
  2. Combine all of the ingredients in a medium bowl, and mix until well combined.
  3. Drop the batter by rounded tablespoons onto the lined baking sheet, and bake for 20 minutes at 300F, or until the cookies are lightly golden.
  4. Use a spatula to gently remove the macaroons from the baking sheet, and allow to cool completely on a wire rack before serving.
  5. Once cooled, you can dip the macaroons in melted dark chocolate, if you like. Simply place the dipped macaroons on a dish lined with parchment paper, and allow the melted chocolate to set in the fridge until firm.

These macaroons should last for a few days when stored at room temperature, or indefinitely when stored in the freezer.

Enjoy!

Reader Feedback: Have you ever tried making macaroons using sweetened condensed milk before? Or any other “two-ingredient” type recipes? I can’t believe I’d never heard of these before last week!

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Comments

Nancy

last a few days *SNORT* Ya, right! 😀 They’ll be lucky to last an hour!

Katie Ann Huy

What can I use instead of sweetened condensed milk?

Justin

I’m not quite sure if I did something wrong, but these came out impossible to pick up, let alone dip in chocolate. Perhaps not enough condensed milk. I’ve never made macaroons before, so I’ll have to try again with more liquid. And I should’ve added more sugar. Trial and error I spose. Thanks for the recipe!

    TinaK

    I just made these twice—the first time I used “regular” Baker’s Angel Flake Sweetened coconut and just got blobs. The second time I used the called-for coconut. The unsweetened shredded coconut seems to be the key because it absorbs the coconut milk and holds everything together. The first batch was a mess but too tasty to toss. I pushed the cooling coconut blobs back into little mounds, dropped them into a muffin cups with a little melted chocolate on the bottom, and a little drizzled on the top. More like a bonbon than a macaroon. Co-workers are demanding that I made either/both versions again. Soon. 🙂

Ajax

I was SOOO excited to try these but they didn’t work at all! Completely crumbled after cooling. I just put them back in bowl and gonna add some egg whites and flour, like my usual recipe. Not sure how they are supposed to bind without one of those things, or both. I see by the comments I’m not the only one, do you have any suggestions/tips/advice? I like what I’ve seen of your blog so far. Please help!

melissa

Your recipes soooo ROCK! Thank you!! You are great. =)

SUPSTAR

Hi Megan,

This recipe looks amazing but I can’t seem to figure out what “cups” means. If you or anyone else could clarify this that would be great!!!

Thank you :o)

Melody

1 cup = 8 oz or 236.588 ml

Cathy

I was so looking forward to these, but they spread out to flat greasy blobs.

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