Chewy coconut filled macaroons are a simple cookie to make. The batter is super simple to make and the goodness of sweetened condensed milk is baked right in!
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!
I hope you are ready to sink your teeth into some super simple treats. Because this recipe comes together in a jif and you can be enjoying the fruits of your labor before the dishes are dry.
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.
They are fabulous plain, but even better when dipped in or drizzled with chocolate. They really can make a statement.
I originally shared this recipe back in 2015. I made a batch to share with friends who had just had a baby.
This time I thought I would throw together a quick tutorial video and remind you how easy they are for your holiday baking. Be sure to put a batch on your menu this year!
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. They are totally worth making, but not what we are going after here.
Macaroons are generally a coconut filled cookie. They can be held together with egg whites or sweetened condensed milk like they are in this recipe.
There is no leavening used, so they are popular during Passover. However they also make a fabulous addition to a Christmas treat tray.
Original post from 2015:
When I was deciding what to include in Ro’s meal delivery, I just knew there had to be macaroons. I had made some coconut macaroons a few weeks before and she raved over them.
Those macaroons were egg white based which gave them a delicious fluffy airiness amidst the dense chewy coconut. I couldn’t make the exact same recipe again, so this time I went with what seems to be the more popular version of macaroons.
Making macaroons with sweetened condensed milk makes them a bit easier to do. There are no eggs to separate and no whites to whip. These come together in just a couple of minutes with no special equipment.
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.
I made these with my favorite large cookie scoop which is a 3 Tablespoon scoop and my scoops were rounded, so these puppies were huge. (Hey, that way you can say you only had one cookie! Right?!)
You could certainly make them much smaller and still have delicious results. Just decrease the baking time a bit and watch for the ends of the coconut to brown.
Of course anything is better with a quick dip in chocolate. So, I dipped the bottom of these babies in a little melted chocolate. She just had a baby and chocolate is good for the soul, after-all.
I delivered a plate of these bad boys, a pan of baked ziti and some homemade bread and was paid back handsomely in baby cuddles! It was definitely a good trade!
- 2/3 cup all purpose flour
- 14 oz package sweetened flaked coconut
- 1/4 teaspoon salt
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Optional: 6-8oz chocolate
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix together flour, coconut and salt until well distributed.
- Stir in condensed milk, vanilla and almond extract. Keep stirring until well combined.
- Using a large cookie scoop, place in mounds on parchment lined baking sheet. They won't spread, so you don't need to leave much room in between the cookies.
- Bake for 18-20 minutes or until the tips are golden. Alternately: drop a couple of 1 1/2 tablespoons of batter onto parchment paper and bake for 12-15 minutes or until golden
- Cool on a wire rack.
- Optional: Melt chocolate and dip bottoms of cookies in. Allow to set on parchment or wax paper.
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Amount Per Serving: Calories: 161Total Fat: 6.6gSaturated Fat: 5.6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 98mgCarbohydrates: 24gFiber: 2gSugar: 18gProtein: 2.64g
All nutritional information is estimated and will depend on the exact ingredients you use.