2 Ingredient Toasted Coconut Macaroon Cookie Creations

Submitted by robd16

"These are great, really simple, really easy and of course, really tasty! The taste of the pure partly toasted coconut comes through really well and I always make a double batch. WARNING: If you don't like coconut, make something else!"

 

• Ready In: 8mins
• Ingredients: 2
• Yields: 6 large macaroons

ingredients

• 100-150 g unsweetened desiccated coconut
• 396.89 g can sweetened condensed milk (regular sized can NOT evaporated)

directions

1. Pour around 3/4 of the can of condensed milk into a large bowl.
2. Preheat the grill or broiler to medium.
3. Add 100g of the coconut to the bowl and mix well.
4. You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
5. Add more coconut or condensed milk accordingly until you achieve the desired consistency.
6. Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
7. When they are lightly patched with golden brown they are ready.
8. Nothing beats the taste of freshly toasted coconut. Yum Yum!

Reviews

[abbizzyfb]

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.

 

[heydeb910]

Love it! Two of my favorite ingredients. Worked great.<br/><br/> annnnndddd...if you don't have one of the only 2 ingredients needed, don't comment.

 

[UK Sweetpea]

Fantastic!! Just what I was looking for. So easy and delicious!Must make more.

 

[beccakowalski]

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.

 

[Grandma Lynn]

I made these smaller balls (two bites) and baked them at 350 degrees for 15 minutes. They came out great. I was asked for the recipe multiple times. Thanks for posting.