Chewy coconut macaroons are such a simple cookie to make. The dough comes together in just a couple of minutes 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!
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.
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.
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.
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?
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. Plus they only take a handful of simple ingredients, it really doesn’t get much easier.
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. The ones pictured above were made 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?!)
The cookies below were made with a medium cookie scoop, or about 2 Tablespoons of dough. Instructions for both sizes are in the recipe card.
You can make them even smaller if you want. Just decrease the baking time a bit and watch the coconut flakes on the tops of the macaroons, you want them to be golden brown.
Of course anything is better with a quick dip in chocolate. So, I dipped the bottom of these babies in a little melted dark chocolate. That part is optional, but highly encouraged.
How do you store baked coconut macaroons?
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.
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.
More Easy Coconut Recipes
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.
Did you make this great recipe? Please leave a review in the recipe card below!
Easy Sweetened Condensed Milk Macaroons
- ⅔ cup all purpose flour
- 14 oz package sweetened flaked coconut
- ¼ teaspoon salt
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- Optional: 6-8oz chocolate
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mats.
- In a large bowl, mix together flour, coconut and salt until the coconut is coated in the other ingredients
- Stir in condensed milk, vanilla extract. Feel free to add a splash of almond extract too if you want! Keep stirring until well combined.
- 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.