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Easy Coconut Macaroons with Condensed Milk

Thanks for sharing!

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!

hand holding chocolate dipped coconut macaroon.

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.

close up of inside of a coconut macaroon.

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.

pile of chocolate dipped coconut macaroons on tray.

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?

large egg free coconut macaroons with chocolate on the bottom

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.

platter of coconut macaroons with chocolate bottoms.

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

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.

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

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!

hand holding chocolate dipped coconut macaroons

Easy Sweetened Condensed Milk Macaroons

Yield: 24 Macaroons
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes

These easy coconut macaroon cookies are a perfect way to quench your coconut cravings. This simple recipe makes a chewy cookie with delicious flavor. Bake them up as a quick addition to your holiday cookies or make them for an easy just because treat.

Ingredients

  • 2/3 cup all purpose flour
  • 14 oz package sweetened flaked coconut
  • 1/4 teaspoon salt
  • 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Optional: 6-8oz chocolate

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mats.
  2. In a large bowl, mix together flour, coconut and salt until the coconut is coated in the other ingredients
  3. Stir in condensed milk, vanilla and almond extract. Keep stirring until well combined.
  4. 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.
  5. For large (3 Tablespoon) cookies, bake in preheated oven for 18-20 minutes or until the tips are golden. For smaller (1 1/2 tablespoons) cookies, bake for 12-15 minutes or until golden.
  6. Cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely.
  7. Optional: Dip the bottoms of the cooled cookies in melted chocolate or drizzle chocolate over the top of the cookies.

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    Nutrition Information:
    Yield: 24 Serving Size: 1
    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.

    Did you make this recipe?

    I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

    These easy coconut macaroon cookies are a perfect way to quench your coconut cravings. This simple recipe makes a chewy cookie with delicious flavor. Bake them up as a quick addition to your holiday cookies or make them for an easy just because treat.

    Thanks for sharing!

    Jess

    Saturday 19th of March 2016

    What a neat trick! I love macaroons! :)

    I would LOVE for you join and share this at my DIY and Recipes FB Group: https://www.facebook.com/groups/pluckyrecipescraftstips

    Thanks for joining Cooking and Crafting with J & J!

    Carlee

    Saturday 19th of March 2016

    Thanks, Jess! I stopped by and joined the group!

    Julie's Lifestyle

    Thursday 17th of March 2016

    Your macaroons look so good Carlee! Thanks for sharing the recipe with us at Cooking and Crafting with J & J. Enjoy the week. Julie xo

    Carlee

    Thursday 8th of September 2016

    Thank you, Julie! They were delicious and oh so easy!

    Unknown

    Wednesday 16th of March 2016

    MMM, so yummy looking Carlee! Pinning these for later, my dad would love them!

    Carlee

    Wednesday 16th of March 2016

    Thank you! I hope he enjoys them!

    Michele

    Saturday 12th of March 2016

    You're so sweet. I wish you would come to visit ME! :-D These macaroons sound amazing with sweetened condensed milk. I love to put that magical liquid in my baked goods! I'm jealous you got baby cuddles. It's been a long time.

    Carlee

    Saturday 12th of March 2016

    It is like liquid gold, isn't it?! I would love to come visit! We could have so much fun!

    Morsels of Life | CJ Huang

    Thursday 10th of March 2016

    I love this! I usually don't make macaroons since I don't like having to whip eggs, but these seem to solve the problem. :) And the extra dip in chocolate makes them look even better! :)

    Carlee

    Thursday 10th of March 2016

    These are a lot easier. It takes longer to preheat the oven than make the batter! And of course I think chocolate makes anything better!

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