These chewy coconut macaroons are super simple to make. The five ingredient dough takes just a couple of minutes to make. You will be enjoying your tasty cookies in no time at all!

Chewy coconut macaroon with a bite missing showing the soft center.

These chewy coconut macaroons may just be one of the easiest cookies there is to make. You stir together a few simple ingredients, scoop and bake.

They are in the oven in almost no time at all. You are going to love how easy quick it goes and you’ll love the sweet treats you made even more.

Be sure to whip up a batch for the coconut lovers in your life!

Making Coconut Macaroons With Sweetened Condensed Milk

This might be one of the easiest treat recipes out there. There are no eggs, it is sweetened condensed milk that holds these coconut cookies together.

The resulting cookies have a slightly crisp exterior that gives way to a soft and chewy interior. The centers are cookie like and loaded with coconut flavor and texture.

Ingredients ready to be made into condensed milk macaroons.

Scoops of condensed milk coconut macaroons ready to be baked.

They are fabulous plain, but even better when dipped in or drizzled with chocolate. They really can make a statement.

What is the Difference Between Macaron and Macaroon?

If you are looking for the dainty French sandwich cookies, you are not in the right place. Macaron with one “o” are made with egg whites that are whipped into a meringue with almond flour folded in.

They are piped, allowed to dry slightly and then baked to feather light perfection. They are then filled with buttercream or other fillings and sandwiched together.

They are known to be finnicky, but melt in your mouth good. French macarons are totally worth making, but not what we are going after here.

Golden brown coconut macaroons on parchment lined cookie tray fresh from the oven.

condensed milk macaroons cooling on wire rack.

Macaroons with two “os” are generally a coconut filled cookie. The outside features bits of toasted coconut for a bit of crunch and the inside is soft and chewy.

Macaroons generally don’t use leavening, so they are popular during Passover. However, they also make a fabulous addition to a Christmas treat tray.

So if you are a coconut lover who is looking for an easy recipe that doesn’t require you to whip egg whites to the perfect stiff peaks, you are in the right place. This easy coconut macaroon recipe will have you digging into a tasty sweet treat in no time at all.

What kind of coconut should I use for the best macaroons?

Using the right coconut will help to ensure you get the perfect chewy texture on the inside of the cookie with a bit of crisp on the outside.

So make sure to get the sweetened shredded coconut from the baking aisle of your grocery store. Desiccated coconut is too dry and will absorb some of the moisture resulting in a tougher cookie.

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Why Condensed Milk Macaroons are the Best

You can get a really tasty coconut cookie using an egg white macaroon recipe. By why mess with separating eggs when you don’t have to?

It is so much easier to make coconut macaroons with sweetened condensed milk. There are no eggs to separate and no whites to whip.

These come together in just a couple of minutes with no special equipment. Plus they only take a handful of simple ingredients, it really doesn’t get much easier.

Hand holding coconut macaroon with platter of cookies in the background.

Pink platter of coconut macaroons showing golden brown edges and puffy white coconut cookies.

Though these macaroons have the same flavor profile as the other macaroons, they are definitely different. As one would expect, the sweetened condensed milk and flour add a denser, more cookie like texture to the macaroons.

You can easily adjust the size of these cookies. Just increase or decrease the baking time a minute or two to account for the size of the cookie.

Then watch the coconut flakes on the tops of the macaroons. You want for them to be golden brown.

If you like chocolate with your coconut, dip the bottoms in a little bit of melted chocolate. It is such a simple way to dress up the presentation and add contrasting flavor.

Storage

Macaroons can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.

More Easy Coconut Recipes

If you are making these cookies in the spring, you should turn them into macaroon nests. They are still super easy and really cute when they are filled with candy eggs, and are perfect for Easter.

Or make gluten-free pistachio macaroons. The chopped nuts add great texture and flavor to the cookies.

For a candy style dessert, try making my grandma’s coconut bon bon recipe. They are creamy, coconutty and delicious.

Toasted coconut granola is another great option. Making your own granola is super simple and so much more affordable than getting it at the store.

4.70 from 90 ratings

Easy Sweetened Condensed Milk Macaroons

Author: Carlee

Servings: Macaroons

These easy coconut macaroon cookies are a simple but wonderful dessert. This easy recipe uses sweetened condensed milk to hold the cookies together adding both great flavor and texture.

Prep: 10

Cook: 24

Total: 34

Ingredients

▢ ⅔ cup all-purpose flour
▢ 14 ounces sweetened flaked coconut
▢ ¼ teaspoon salt
▢ 14 ounces sweetened condensed milk
▢ 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mats.
In a large mixing bowl, stir together flour, coconut and salt until the coconut is coated in the other ingredients
⅔ cup all-purpose flour, 14 ounces sweetened flaked coconut, ¼ teaspoon salt
Mix in condensed milk, vanilla extract. Feel free to add a splash of almond extract too if you want! Keep stirring until well combined.
14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
Using a cookie scoop, place in mounds of the coconut mixture on the prepared baking sheets. They won't spread, so you don't need to leave more than an inch between the cookies.
For large (3 Tablespoon) cookies, bake in preheated oven for 18-20 minutes or until the tips are golden. For smaller (1½ tablespoons) cookies, bake for 12-15 minutes or until golden.
Cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Optional: Dip the bottoms of the cooled cookies in melted chocolate or drizzle chocolate over the top of the cookies.