Today I’m sharing the third and final Christmas cookie recipe with you, and it might just be my favorite recipe of them all. I can’t believe how quickly December is flying by, so I hope your cookie baking is well underway.
If however you are one of the those people who can’t stand the thought of baking cookies, but still want a little something to indulge in over the festive season, then this 2-ingredient recipe is for you. Yes, you read that right, all it takes is 2 ingredients (shredded coconut and condensed milk) to create this super delicious treat. The chocolate drizzle is optional, but I think it adds something special to the macaroons.
Let me know how they turn out if you choose to try them yourself!
P.S. I’m up to a few fun things this month, so if you’d like to follow along be sure to follow me on instagram.
Recipe very slightly adapted from Just a Taste
makes approx. 25 macaroons
- 250g desiccated coconut
- 250ml condensed milk
- 70g chocolate (milk or dark)
- 1 tbsp. vegetable oil
Preheat the oven to 170°C and line a baking sheet with parchment paper.
In a large bowl, mix together the coconut and condensed milk. Using a spoon stir until combined. Then roll about a tbsp. of the mixture into a small ball and transfer to the baking sheet. Repeat with the remaining mixture. Bake for approx. 15 minutes, until the tops of the macaroons are lightly golden. Leave to cool.
For the chocolate topping, heat up the chocolate on a bain-marie. When melted, add the vegetable oil and stir to combine. Then using a small spoon or fork evenly drizzle onto the macaroons.