Description
These simple and delicious coconut macaroons require just two ingredients! With their chewy texture and lightly toasted exterior, they’re the perfect treat for coconut lovers and ideal for last-minute baking.
Ingredients
Units
Scale
- 2 1/2 cups (200 g) sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
Instructions
1. Prepare the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the ingredients:
- In a large bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated and the mixture is sticky.
3. Form the macaroons:
- Using a tablespoon or small cookie scoop, scoop out portions of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart. Gently press them together to form small mounds.
4. Bake:
- Bake in the preheated oven for 12–15 minutes, or until the edges and tops are lightly golden brown.
5. Cool and serve:
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Variations
- Chocolate Drizzle: Drizzle melted chocolate over the cooled macaroons or dip the bottoms in chocolate.
- Add Flavor: Mix in a teaspoon of vanilla extract or a pinch of salt for added depth of flavor.
- Tropical Twist: Add 1/4 cup chopped dried pineapple or mango for a fruity touch.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days.
- These macaroons are naturally gluten-free, making them a great option for those with dietary restrictions.