These egg-less 4 ingredient Coconut macaroons made with condensed milk and NO EGGS are crispy on the outside, soft and chewy on the inside! You can make these a day or two ahead of time and are perfect for that last min “Christmas dessert” or you can make these just because they’re SO simple, easy, and delicious!
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Almond Joy Coconut Macaroons
These egg-less 4 Ingredient Coconut macaroons made with condensed milk and NO EGGS are crispy on the outside, soft and chewy on the inside! You can make these a day or two ahead of time and are perfect for that last min “Christmas dessert” or you can make these just because they’re SO easy, and delicious!
Servings: 20 macaroons
Ingredients
- 3&⅓ cups sweetened flaked coconut
- ¾ cup sweetened condensed milk
- ½ cup almonds crushed
- ½ cup chocolate melted
Instructions
- Preheat oven to 350°F and line a large cookie sheet with parchment paper or slicone mat. In a bowl combine coconut, crushed almonds and sweetened condensed milk until all the coconut is covered in the condensed milk.
- Scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet, shape them into mounds or round balls. Place them about 1 inch apart.
- Bake in the preheated oven for about 12-15 mins, or until the tops of the macaroons are lightly toasted.
- Allow the Macaroons to cool completely, drizzle or dip the bottoms in some melted chocolate, allow chocolate to harden and serve!
Notes
- The macaroons will get hard, If you don’t put store them in an airtight container.
- If your mixture is too wet, add more shredded coconut, you want to be able to mold them correctly before you bake them.
