Say hello to the most delicious condensed milk coconut macaroons. They are made with just 3 ingredients, shredded coconut, sweetened condensed milk, and vanilla extract. This macaroon cookie recipe tastes so chewy + flavorful and is perfect for any occasion.
What are coconut macaroons?
Coconut macaroons are dense, chewy, and sweet cookies made with shredded coconut. They are flavored with vanilla, but the main aroma is coconut. You’ll find them often dipped in chocolate.
My easy coconut macaroon recipe is easy to follow and can be made with just 3 ingredients – or 4 counting the chocolate coating. I’ve loved this classic treat ever since I was a kid and bake a batch for Christmas every year.
Our family loves simple condensed milk cookies like these eggless coconut macaroons! Some of our other favorites are condensed milk chocolate chip cookies and condensed milk snowballs. And if you are out, try this coconut macaroon recipe without condensed milk.
Reasons to love eggless coconut macarons with condensed milk
Chewy coconut macaroons are known for being sweet, moist, and beautiful cookies. They are great for the holidays, special occasions, and whenever you crave a delicious coconut treat.
Condensed milk coconut macaroons are just fabulous! Maybe it’s the fact that they are so easy and quick. They don’t require chilling and are ready in about 30 minutes.
Or maybe the combination of coconut and condensed milk makes them so irresistible. The middle of the macaroons is super moist and chewy, making them utterly addicting.
Ingredients
The ingredients in these condensed milk coconut macaroons are fairly simple, and you might already have everything in your pantry. Scroll to the recipe card at the end of the post for specific measurements.
- Shredded coconut: You want sweetened coconut flakes, not the unsweetened variety. Unsweetened coconut doesn’t have the same flavor or texture and can lead to macaroons falling apart.
- Sweetened condensed milk is the other key ingredient. It’s a canned milk product where water has been removed and sugar added. It’s sticky and sweet and truly makes the best macaroons.
- Vanilla extract infuses each bite with a warm vanilla flavor. Feel free to swap in almond extract or a mix of vanilla and almond.
- Chocolate: Dipping the macaroons in chocolate is optional, but I love the extra flavor component. I love semi-sweet chocolate, but you could also use white, milk, or dark chocolate.
Equipment
- Measuring: Use measuring cups and spoons or a digital kitchen scale to measure your coconut macaroon ingredients.
- Mixing: A large mixing bowl and a spoon or whisk are everything you need to whip up the macaroon batter.
- Scooping: I recommend using a cookie scoop for even sizing and easy portioning. A small scoop will form small macarons, and the medium scoop produces large ones.
- Baking: Light aluminum sheets lined with parchment paper or a non-stick baking mat are best for baking macaroons. Dark cookie sheets cook hotter and can burn the bottom of the coconut macaroons.
How to make condensed milk coconut macaroons
Macaroons with condensed milk come together in a few simple steps. Before making the batter, I recommend pulsing the shredded coconut in a food processor several times to create an even texture and more compact macaroons.
#1: Prepare for baking
Adjust a baking rack in the center of the oven and preheat to 300°F / 150°C / gas mark 2. Line 2 light aluminum cookie sheets (trays) with parchment (baking) paper or a silicone baking mat.
#2: Mix batter
In a large mixing bowl, stir together the shredded coconut, condensed milk, and vanilla extract until everything is well combined.
#3: Scoop cookies
Using a small or medium ice cream scoop, scoop the mixture onto the prepared baking sheets (trays), spacing the cookies about 1 in / 2.5 cm apart. Make sure none of the coconut flakes stick out, or they can burn in the oven.
#4: Bake macaroons
Bake the macaroons, one sheet (tray) at a time, for 18 to 20 minutes, until the edges just begin to turn golden.
#5: Cool
Let the macaroons sit on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
#6: Melt chocolate
To dip the macaroons in chocolate, place the chocolate into a microwave-safe bowl and melt in 30-second intervals, stirring between each heating, until just creamy and smooth.
#7: Dip
Dip the bottom of each macaroon in melted chocolate and place back on the lined baking sheets (trays) until the chocolate has set. Alternately, refrigerate for 10 to 15 minutes. If desired, also drizzle some chocolate over the top of the cookies.
Baking tips
You’re going to love how these no-egg coconut macaroons turn out! Especially when you have a few helpful tricks up your sleeve! Here are my tips for this easy coconut macaroons with condensed milk recipe:
- Add flour: If your macaroon batter seems runny, add 1/4 cup of flour to hold the batter together and stabilize the cookies.
- Use a cookie scoop: A cookie scoop is the easiest way to portion cookies that are uniform in size and bake evenly. A medium scoop that holds 1 1/2 tablespoons of dough is perfect.
- Line the baking sheets: To ensure the cookies don’t stick or brown too quickly, always line your baking sheets with parchment paper or a baking mat.
- Avoid overbaking: Overbaking dries the macaroons out and makes the texture crumbly.
- Toast the coconut: To ramp up the coconut flavor, toast the coconut flakes slightly before mixing the dough.
Variations
While coconut macaroons taste absolutely delicious as-is, there are so many ways you can customize and dress up your macaroon cookie recipe. Let’s go over some varieties!
- Chocolate Chips: To make chocolate chip coconut macaroons, fold 1/2 cup mini chocolate chips into the coconut mixture.
- Sprinkles: For cute funfetti macaroons, fold 1/2 cup sprinkles into the coconut macaroon dough. Rainbow jimmies work well.
- Chocolate: Chocolate coconut macaroons can be made by stirring 3 tablespoons cocoa powder into the batter.
- Peanut butter: When mixing the batter, add 1/2 cup peanut butter and 4 tablespoons flour, then bake following the recipe instructions. We love these with milk chocolate.
- Strawberry: Cut strawberries into small dice, you need 1/2 cup. Pat the strawberry pieces with a paper towel, so they aren’t too wet. Then fold them gently into the mixture and bake the macaroons right away.
- Lime: For tropical lime coconut macaroons, add 2 tablespoons of finely grated lime zest to the macaroon mixture. This version tastes exquisite, dipped in white chocolate.
Storage instructions
How to store sweetened condensed milk coconut macaroons
Store condensed milk coconut macaroons in an airtight container. They will stay good for 3 days at room temperature or in the fridge for up to 1 week.
You can also prepare the coconut macaroon batter in advance. Cover the bowl tightly and chill until ready to bake.
Can you freeze condensed milk coconut macaroons?
Yes, snowy coconut macaroons freeze beautifully for up to 3 months. You can freeze them with or without chocolate. Place them in a freezer-friendly container or zip-lock bag with layers of parchment (baking) paper, so they don’t stick.
To defrost, let them thaw in the refrigerator overnight or let them sit at room temperature for 1 to 2 hours.
Condensed Milk Coconut Macarons Recipe
Say hello to the most delicious condensed milk coconut macaroons. They are made with just 3 ingredients, shredded coconut, sweetened condensed milk, and vanilla extract. These easy coconut macaroons taste so chewy + flavorful and are perfect for any occasion.
Ingredients
- 14 oz / 400 g (1 bag) sweetened shredded coconut
- 1 cup / 300 g / 10.5 oz sweetened condensed milk (NOT the whole can, see note below)
- 1 tsp vanilla extract
- 4 oz / 115 g chocolate, chopped
Instructions
- Prepare for baking. Adjust a baking rack in the center of the oven and preheat to 300°F / 150°C / gas mark 2. Line 2 light aluminum cookie sheets (trays) with parchment (baking) paper or a silicone baking mat.
- Pulse coconut (optional). Before making the batter, I recommend pulsing the shredded coconut in a food processor a couple of times to create an even texture and more compact macaroons.
- Mix batter. In a large mixing bowl, stir together the shredded coconut, condensed milk, and vanilla extract until everything is well combined.
- Scoop cookies. Using a small or medium ice cream scoop, scoop the mixture onto the prepared baking sheets (trays), spacing the cookies about 1 in / 2.5 cm apart. Make sure none of the coconut flakes stick out, or they can burn in the oven.
- Bake macaroons. Bake the macaroons, one sheet (tray) at a time, for 18 to 20 minutes, until the edges just begin to turn golden.
- Cool. Let the macaroons sit on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Melt chocolate. To dip the macaroons in chocolate, place the chocolate into a microwave-safe bowl and melt in 30-second intervals, stirring between each heating, until just creamy and smooth.
- Dip. Dip the bottom of each macaroon in melted chocolate and place back on the lined baking sheets (trays) until the chocolate has set. Alternately, refrigerate for 10 to 15 minutes. If desired, also drizzle some chocolate over the top of the cookies.
- Store. Store the coconut macaroons in an airtight container. They will stay good for 3 days at room temperature or in the fridge for up to 1 week. You can also prepare the batter in advance. Cover the bowl tightly and chill until ready to bake.
Notes
Condensed milk
There are several macaroon recipes floating around the internet that use one 14-oz bag of shredded coconut and one 14-oz can of condensed milk. While they taste delicious, they contain a bit too much condensed milk. The excess liquid pools around the edges of the cookies and burns in the oven.
For my recipe, you only need 1 cup / 300 / 10.5 oz condensed milk – NOT the whole can! I know leftovers are annoying, but you can pour the leftover condensed milk into your morning coffee or drizzle it over ice cream, pancakes, or other sweet treats.
Coconut
You want sweetened coconut flakes, not the unsweetened variety or desiccated coconut. Unsweetened coconut doesn’t have the same flavor or texture and can lead to macaroons falling apart.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 54mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 2g
FAQ
Can I make coconut macaroons with evaporated milk?
No, condensed milk and evaporated milk are 2 different things. While both are thickened milk, condensed milk is sweetened with sugar, while evaporated milk is unsweetened. Using evaporated milk will make the macaroons runny and alter the flavor.
Why did my no egg coconut macaroons spread or turn out flat?
If your macaroons spread during baking and come out flat, you may have accidentally mismeasured the ingredients. Too little coconut or too much condensed milk makes macaroons spread more at the base.
Why are my macarons dry and crumbly?
Dry, crumbly macaroons can happen if you let the cookies bake for too long or the oven temperature is too high.
What’s the difference between macaroons and macarons?
It’s easy to confuse macaroons (with a double “oo”) and macarons (just one “o” and pronounced mach-uh-ron), but the 2 are quite different.
Macaroons are chewy cookies made with shredded coconut, while macarons are delicate French cookies made with almond flour and sandwiched with ganache or buttercream.
More delicious cookie recipes to try
If you are a cookie lover, you’ll enjoy all our other cookie recipes. Chocolatey, floral, citrusy, and everything in between, there is a cookie for everyone!
