Macaroons recipe with sweetened condensed milk

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.

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

Easy Coconut Macaroons
makes 32 pieces

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:

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.

Easy Coconut Macaroons

Author: Detoxinista.com

Prep time:

Cook time:

Total time:

Serves: 32

Light and fluffy macaroons, naturally sweetened with honey.

Ingredients

• 3 cups unsweetened shredded coconut
• 1½ cups homemade sweetened condensed coconut milk
• ½ 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.

2.2.6

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!