Eggless Coconut Macaroons | Two Ingredient Coconut Macaroons
These two ingredient eggless coconut macaroons, bursting with coconut flavor are chewy, delicious, gluten-free and oh so yum!
Servings 20 macaroons
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 250 grams / 8.8 oz desiccated coconut
- 1/2 can / 7 oz sweetened condensed milk
- 10 glazed cherries, cut into half (optional)
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with Silpat or parchment paper. Set aside. In a bowl, add desiccated coconut and sweetened condensed milk. Mix well with a spatula until the coconut is evenly coated with the condensed milk.
- Use a cookie scoop or tablespoon to scoop out the mixture. Press lightly with the help of your fingers so that they slide out in a defined shape. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
- Place half a glazed cherry on top of each macaroon. Bake for about 15-18 minutes or until lightly golden brown. Keep checking after 12 minutes. It took me around 18 minutes. Transfer onto a wire rack and let it cool. You may drizzle some melted chocolate over the macaroons if desired.
Notes
- These were the right sweetness for us. They are not very sweet. If you prefer a sweeter macaroon, you may use sweetened desiccated coconut flakes.