Simple Coconut Macaroons Recipe: Bake Joy in Minutes!

Crisp on the outside and delightfully chewy inside, these easy coconut macaroons will transport you to a tropical paradise of sweet, nostalgic flavors.

The classic coconut macaroons recipe brings together simple ingredients that create pure magic in your kitchen.

Shredded coconut dances with sweetened condensed milk, forming delectable little mounds of pure bliss.

Each golden-brown morsel promises a delightful crunch that melts in your mouth with rich, creamy goodness.

Egg whites provide a light, airy texture that makes these treats irresistibly tender.

The gentle sweetness and pure coconut essence make these macaroons a perfect companion for afternoon tea or a quick dessert.

Dive into this delectable journey and let these coconut macaroons become your new favorite sweet indulgence.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 160 kcal

Servings: 12

Coconut Macaroons: Just Two Ingredients

• Shredded Coconut: Provides the signature tropical texture and authentic coconut flavor, best when using unsweetened and fresh-dried varieties for maximum taste and crispy edges.
• Sweetened Condensed Milk: Acts as the binding agent and sweetener, creating a creamy, rich foundation that helps macaroons hold their shape and develop a delightful caramelized exterior.

• Parchment Paper: Creates a non-stick surface for easy macaroon removal and prevents burning, ensuring perfectly golden bottoms without sticking.
• Silicone Baking Mat: Offers an eco-friendly alternative to parchment paper, providing consistent heat distribution and effortless cookie release.

• Vanilla Extract: Adds a warm, aromatic depth to complement the coconut's natural sweetness, enhancing the overall flavor profile.
• Dark Chocolate: Provides a luxurious coating or drizzle, creating a sophisticated contrast to the sweet coconut base and adding elegant visual appeal.

Tools to Make Coconut Macaroons Quickly

• Large Mixing Bowl: Perfect for combining coconut and condensed milk smoothly.
• Tablespoon or Small Cookie Scoop: Essential for creating uniform, neat macaroon portions.
• Baking Sheet: Critical for holding and baking your macaroons evenly.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures easy removal.
• Wire Cooling Rack: Helps macaroons cool down and maintain their crisp texture.
• Measuring Spoon: Helps accurately measure ingredients if needed.

Baking Two-Ingredient Macaroons

• Warm Up the Oven

Crank your oven to a toasty 350F and grab a baking sheet. Line it with a silky parchment paper or a nonstick mat.

• Mix and Mingle

Grab a big bowl and toss in shredded coconut and sweetened condensed milk. Swirl and blend until every coconut flake gets cozy and sticky.

• Shape Your Treats

Scoop out little mounds of the coconutty mixture using a tablespoon or cookie scoop. Drop them onto the prepared baking sheet, leaving a bit of breathing room between each treat.

• Bake to Golden Perfection

Slide the baking sheet into the hot oven. Watch these beauties transform for 12-15 minutes until the edges turn a beautiful golden brown.

• Cool and Enjoy

Let the macaroons hang out on the baking sheet for 5 minutes. Then transfer them to a wire rack to chill completely. Munch and savor these simple, delightful coconut bites.

Flavor Twists for Coconut Macaroons

• Perfect Texture Secrets: Squeeze out excess moisture from shredded coconut before mixing to prevent soggy macaroons and ensure a crispy exterior.
• Chocolate Drizzle Twist: Melt dark, milk, or white chocolate and drizzle over cooled macaroons for an elegant and decadent finish that elevates the classic recipe.
• Gluten-Free Friendly: This recipe is naturally gluten-free, making it perfect for those with dietary restrictions or celiac disease – just double-check your coconut packaging.
• Flavor Boosters: Add a splash of vanilla extract, almond extract, or a pinch of ground cinnamon to the mixture for an extra depth of flavor that'll make these macaroons irresistible.
• Storage Pro Tips: Store macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness – they'll stay deliciously chewy and moist.

How to Serve Macaroons

• Coastal Brunch Companion: Pair these sweet coconut macaroons with fresh tropical fruit like mango slices or pineapple chunks for a refreshing breakfast or brunch experience.
• Decadent Chocolate Dip: Melt dark or white chocolate and drizzle or partially dip the cooled macaroons for an extra layer of indulgent flavor that elevates the simple treat.
• Tea Time Delight: Serve these crispy-edged macaroons alongside a hot cup of Earl Grey or green tea, creating a perfect afternoon snack that balances sweetness with subtle tea notes.
• Gift-Worthy Packaging: Wrap individual macaroons in clear cellophane with a decorative ribbon for a charming homemade gift that showcases your baking skills and spreads delicious joy.

Macaroon Storage Guide for Freshness

• Quick Cooling Strategy: Let macaroons rest on the baking sheet for initial 5 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain crisp exterior texture.
• Refrigeration Approach: Store cooled macaroons in an airtight container between layers of parchment paper, keeping them fresh in the refrigerator for up to 5 days without losing their delightful crunch.
• Freezing Method: Carefully stack macaroons in a sealed freezer-safe container, separating layers with wax paper. They'll stay delicious for 2-3 months, allowing you to enjoy a sweet treat anytime.
• Room Temperature Care: Keep macaroons in a sealed container away from direct sunlight and heat sources, maintaining their texture for 3-4 days at room temperature without compromising quality.

Effortless Coconut Macaroons Recipe

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4.6 from 24 reviews

• Total Time: 25 minutes
• Yield: 13 1x

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Description

These two-ingredient coconut macaroons blend shredded coconut and sweetened condensed milk into a simple, irresistible treat. Coconut lovers will savor this quick dessert that delivers classic tropical sweetness with minimal effort.

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Ingredients

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• 2 ½ cups (200 grams) sweetened shredded coconut
• 1 can (14 oz / 397 ml) sweetened condensed milk

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Instructions

1. Preparation: Preheat the oven to 350F (175C) and line a baking sheet with parchment paper or silicone mat for optimal baking and effortless removal.
2. Mixing: In a large bowl, thoroughly combine shredded coconut and sweetened condensed milk, ensuring complete and uniform coating with a sticky, cohesive mixture.
3. Forming: Using a tablespoon or cookie scoop, create uniform coconut mounds on the prepared baking sheet, leaving slight space between each portion. Gently shape into compact, rounded peaks to maintain an attractive appearance.
4. Baking: Place the baking sheet in the preheated oven and bake for 12-15 minutes, monitoring the edges and tops as they transform into a delicate golden-brown hue.
5. Cooling: After removing from the oven, let the macaroons rest on the baking sheet for 5 minutes to firm up. Transfer to a wire cooling rack, allowing them to cool completely and develop a crisp exterior with a tender interior.

Notes

• Moisture Matters: Keep shredded coconut slightly moist but not soggy to maintain the ideal texture and prevent dry, crumbly macaroons.
• Golden Brown Perfection: Monitor edges closely during baking to achieve a delicate caramelized color without burning, which signals optimal doneness.
• Spacing Technique: Leave enough room between macaroons on the baking sheet to ensure even heat circulation and prevent them from merging into each other.
• Storage Strategy: Store cooled macaroons in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to preserve their crisp exterior and soft interior.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 130
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 5 mg