Prepare to be amazed! 2-Ingredient Coconut Macaroons. Yes, that is right, only two ingredients are needed to make these deliciously moreish Coconut Macaroons.
I have made Coconut Macaroons in the past but without success. My sister made these 2-Ingredient Macaroons the other day and brought some over for me to try. I was hooked, lined and sinkered from the first bite! These were perfect! With a lovely chewy texture and slightly golden brown on the outside, they were just sweet enough as well, without going over the top.
These photographs are of the ones she brought over to share with me. I am sharing the recipe with you because, some things really are just so good that they deserve to be shared. I knew that you wouldn't mind!
I decided to enjoy one as a teatime treat with a hot cup of David's Forever Nuts herbal tea. This was the perfect tea to enjoy it with. I decided to make it a bit of a little celebration so I added some thinly sliced Banana Bread which I had spread with softened butter and a thin slice of sourdough bread, also buttered and spread with some strawberry jam.
Just because a person lives on their own there is no reason why they cannot have a tiny tea party for themselves now and then. It doesn't have to be complicated. This was just right.
These macaroons are quite simply lovely. Because my sister used unsweetened coconut, they were not overly sweet, which is how we like them. They were lovely and chewy and nicely toasted. I highly recommend!
WHAT YOU NEED
TO MAKE
2-INGREDIENT COCONUT MACAROONS
Just two simple ingredients! No kidding. A small cookie scoop will also help.
- 20 ounces (567g/7 1/2 cups) shredded coconut
- 1 (300ml/300g) tin of sweetened condensed milk
I used unsweetened shredded coconut. I get mine online through the ARVA Flour Mills. It comes in both sweetened and unsweetened. I highly recommend.
Do NOT confuse sweetened condensed milk with evaporated milk. They are not the same thing. Evaporated milk is simply milk which has been heat treated to condense it and remove some of the liquid. It is thick like cream, but still quite liquid. Sweetened Condensed Milk has also been heat treated to remove some of the liquid, but sugar has also been added, resulting in a very thick, creamy liquid which is very sweet to the taste.
HOW TO MAKE
2-INGREDIENT COCONUT MACAROONS
These really are very simple to make. A cookie scoop makes it a lot easier. Alternately you can drop with two spoons, but for a more uniform shape, do use the cookie scoop.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several baking sheets with baking parchment. Set aside.
- Measure the coconut into a large bowl. Open the sweetened condensed milk and pour it over top of the coconut. Mix well together. The mixture will be dry.
- Leave to sit for 10 to 15 minutes. The coconut will absorb the milk. Give it another stir.
- Using a TBS sized cookie scoop, scoop up level scoops of the mixture and place them onto the prepared cookie sheets. Leave at least 2 inches between each.
- Bake in the preheated oven for 10 to 15 minutes, or until set and they have started to turn a bit golden brown on the outside.
- Leave on the baking sheet to cool.
- Once cold scoop off and store in an airtight container with wax paper between the layers.
CAN THESE
MACAROONS
BE DIPPED IN CHOCOLATE?
Lay a couple of sheets of wax paper (greaseproof in the U.K.) onto several baking sheets.
Dip the bottom of each macaroon into the melted chocolate and lay out, leaving space in between, on the lined baking sheets. If you have any melted chocolate left at the end, you can drizzle it over the tops.
Leave to set at room temperature or for a quicker set, place the baking sheets in the refrigerator.
CAN THESE
MACAROONS BE FROZEN?
Absolutely. These are best eaten within a few days of baking them. For longer storage I do recommend freezing them. To freeze wrap tightly in plastic wrap and place into an airtight container. These will keep in the freezer for up to three months.
To defrost allow them to come to room temperature on the counter. (Although I can tell you I have never had a problem eating any baked good frozen. *Blush*)
A FEW OTHER
TEATIME TREATS and BAKES
TO ENJOY
GINGER CRUNCHIES - Crisp shortbread-based ginger biscuit/cookie/squares. They are crisp and buttery, very short textured. They are also topped with a lush ginger glaze and some sweet chunks of preserved ginger. Don't worry if you haven't got any preserved ginger, you can substitute candied ginger for it or leave it off altogether.
TRADITIONAL BATTENBURG CAKE - One of my favorite bakes has to be the Church Window Cake or Battenburg as it is commonly known. If you love almond, then this is the cake for you. A firm favorite on the traditional English tea table, this is a very pretty two-colored sponge cake, put together like a pink and white checkerboard. Trust me when I tell you it is a lot easier to execute than you might suppose.
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Yield: Makes about 30
2-Ingredient Coconut Macaroons
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Quick and easy to make. Simple. Sweet without being over the top, and gluten free. Seriously, all you need are two simple ingredients.
Ingredients
- 20 ounces (567g/7 1/2 cups) shredded coconut
- 1 (300ml/300g) tin of sweetened condensed milk
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several baking sheets with baking parchment. Set aside.
- Measure the coconut into a large bowl. Open the sweetened condensed milk and pour it over top of the coconut. Mix well together. The mixture will be dry.
- Leave to sit for 10 to 15 minutes. The coconut will absorb the milk. Give it another stir.
- Using a TBS sized cookie scoop, scoop up level scoops of the mixture and place them onto the prepared cookie sheets. Leave at least 2 inches between each.
- Bake in the preheated oven for 10 to 15 minutes, or until set and they have started to turn a bit golden brown on the outside.
- Leave on the baking sheet to cool.
- Once cold scoop off and store in an airtight container with wax paper between the layers.
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Oh my, these sound delicious and easy. Adding the ingredients to my list for next week. So glad Cindy made them and you shared the recipe.
ReplyDeleteCindy corrected me on the measurements Linda. It was 300ml/300g tin of sweetened condensed milk. I hope you haven't printed it out yet and if you have that you will be able to mark in the change! I hope you enjoy them Linda! They are really good!! xo
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