Love it! Two of my favorite ingredients. Worked great.
annnnndddd...if you don't have one of the only 2 ingredients needed, don't comment.
Fantastic!! Just what I was looking for. So easy and delicious!Must make more.
These were very quick to make and are a delicious quick treat and gluten free to boot! Win-win. I was going to give it 4 stars, but added the extra star to counter the person who rated a two ingredient recipe with one star when THEY WERE OUT OF ONE INGREDIENT. It only had TWO ingredients to start with.
So. A few pointers to any chefs-in-the-making who attempt this one. It's decidedly harder than it looks. If your oven doubles as a broiler, do this: put the macaroons on a cooling rack, put the cooling rack on a cookie sheet, and put that in the oven. If you only have high/low settings, choose low. Keep the macaroons SMALL - shorter is better, I haven't tried it but maybe you can make them more cookie shaped than truffle shaped. If you can't find unsweetened coconut - which my ACME was convinced did not exist - have no fear, sweetened Baker's is fine. I guess that's about it. My sister and I made them together and only the tops of each macaroon were edible, unfortunately, but the tops were delicious! So, best of luck.
Really wanted to like these, but they just don't work. Even if you can get the ratio of coconut to milk right, there's no binder to hold it together. The outside gets toasted, but there isn't anything to keep the inside tight. A regular recipe only has five ingredients anyway (a little salt, some egg whites to bind and vanilla), so it's not a major undertaking. There's just not enough of a benefit here to overcome the issues.
These were pretty bad. I added sugar to it because I didn't have sweetened condensed milk, but it was not good. The insides remained moist and uncooked even though they were brown from the outside.