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You'll be eating these 2-ingredient coconut macaroons from former staffer Grant Melton while you're making them—we guarantee it.

Pro tip from Grant: If you can't find dulce de leche, place an unopened can of sweetened condensed milk in the bottom of a slow cooker. Pour in enough water to cover the can with at least 1/2 inch of water. Cook for 4 hours on high or 6 hours on low. Once cooked, remove the can from the water and cool completely before opening it.

For more bite-size 2-ingredient recipes, try Grant's 2-Ingredient Chocolate Hazelnut Palmiers or his 2-ingredient Chocolate Peanut Butter Crunchies.


  • One 14-ounce can dulce de leche
  • One 14-ounce bag sweetened shredded coconut


Serves: 6 macaroons


Preheat oven to 350°F.

In a small bowl, mix together dulce de leche and sweetened shredded coconut. Using a spoon, scoop mounds of coconut evenly into a 6-cup muffin tin.

Place the tin into the oven and bake for 15-20 minutes or until golden brown.