Irresistible Coconut Macaroons with Condensed Milk
These are the Coconut Macaroons with Condensed Milk I keep coming back to when I want something chewy, coconut-forward, and impossibly simple. They’re made with just shredded sweetened coconut, a carefully weighed amount of sweetened condensed milk, and a little chocolate for finishing. Perfect for a last-minute tea, holiday cookie swap, or when you need a quick sweet that feels special.
If you enjoy coconut in both sweet and savory dishes, you might also like my twist on coconut in coconut chicken with apricot sauce — it shows how versatile coconut can be.
Table of Contents
Why you’ll love this Coconut Macaroons with Condensed Milk recipe
These Coconut Macaroons with Condensed Milk are a tiny miracle: no eggs, no flour, and almost no fuss. They’re naturally gluten-free (when using certified gluten-free coconut) and come together in one bowl. The condensed milk acts as both sweetener and binder, producing chewy centers and golden edges after a short bake. Bake them for gifts, bring them to brunch, or make a double batch for a party.
“Simple, chewy, and addictive — the best coconut macaroons I’ve made from scratch!” — a reader review
If you’re intrigued by condensed-milk desserts, try another favorite that showcases condensed milk in a different way: condensed milk baked rice pudding.
How this Coconut Macaroons with Condensed Milk recipe comes together
Short overview so you know what to expect:
- Mix sweetened shredded coconut with a precise amount of sweetened condensed milk until evenly moistened.
- Scoop into tablespoon-sized mounds and bake until lightly browned on the edges.
- Let the cookies set on the hot sheet for a few minutes, then cool fully.
- Melt chocolate chips and drizzle or dip for a finishing touch.
What you’ll need For Coconut Macaroons with Condensed Milk Recipe
- 3 1/4 cups (10 oz/300g) shredded coconut (sweetened)
- 7 ounces/225 g sweetened condensed milk (1/2 of a 14 ounce can) — weigh it for accuracy
- 1/2 cup (3 oz/90 g) chocolate chips (for melting and drizzling)
Ingredient notes and swaps:
- Unsweetened coconut will make these less sweet; increase condensed milk slightly but be careful — too much will make the cookies spread.
- Use dark chocolate for a less-sweet finish, or white chocolate for a sweeter look.
- For nut-free households, check that your chocolate chips and coconut are processed in nut-free facilities if needed.
Step-by-step instructions For Coconut Macaroons with Condensed Milk
- Preheat and prepare. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine coconut and condensed milk. In a large bowl, pour the 3 1/4 cups of sweetened shredded coconut and add exactly 7 ounces of sweetened condensed milk. Stir until every shred is lightly coated. Important: weigh out the condensed milk — adding the whole can or more will make the cookies spread and not set.
- Portion the cookies. Use a tablespoon-sized cookie dough scoop. Pack the coconut mixture into the scoop without overfilling. Release the packed mound onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake briefly. Bake for 10–15 minutes, watching closely in the last few minutes. The tops should turn a light golden brown and the edges should be slightly deeper in color.
- Rest to set. Remove from the oven and leave the macaroons on the baking sheet for 5 minutes to firm up. This helps them keep their shape. Transfer to a wire rack to cool completely.
- Make the chocolate drizzle. Place the 1/2 cup chocolate chips in a small heatproof bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth (or melt over a double boiler). Drizzle with a spoon or put melted chocolate in a zip-top bag, snip a tiny corner, and pipe thin lines. Let the chocolate set before serving.
Best ways to enjoy it
- Serve warm with a cup of coffee or cold milk. The centers are chewiest when freshly baked, and the chocolate will still be slightly soft.
- Arrange on a platter with mixed cookies for a holiday tray.
- Turn them into sandwich cookies by spreading a thin layer of jam or dulce de leche between two macaroons.
- Pair with a light dessert wine (Moscato) or a robust black tea.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
- Refrigerator: Keeps 7–10 days, but chocolate may bloom; return to room temp before serving for best texture.
- Freezing: Freeze baked, fully cooled macaroons in a single layer on a tray until firm, then transfer to a sealed container or freezer bag for up to 2 months. Thaw at room temperature.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to restore chewiness. Avoid microwaving for long—this can make them rubbery.
Food safety note: Because these macaroons rely on cooked sugar and no raw eggs, standard safe-handling applies. Keep them refrigerated if your kitchen is very warm.
Pro chef tips
- Weigh the condensed milk. This Coconut Macaroons with Condensed Milk recipe is sensitive to liquid amounts — use a kitchen scale and measure exactly 7 ounces.
- Don’t overpack the scoop. Lightly packed mounds create a tender interior and a crisp edge.
- Rotate the baking sheet halfway if your oven heats unevenly for uniform browning.
- For glossy chocolate, stir in a teaspoon of neutral oil when melting.
If you want a coconut idea that flips savory, try crispy coconut-crusted fish with fresh mango salsa — it’s a great way to use the same ingredient in a main course.
Creative twists
- Chocolate-dipped bottoms: Dip the cooled bottoms in melted chocolate for a polished look.
- Nuts and citrus: Fold in 1/4 cup chopped toasted almonds and a teaspoon of lime zest for a textured, zesty bite.
- Vegan version: Use sweetened condensed coconut milk alternative (if available) and vegan chocolate. Test proportions — plant-based condensed milks vary in thickness.
- Extra-chewy: Press the top of each scoop lightly with a fork before baking to encourage a chewier interior.
FAQ About Coconut Macaroons with Condensed Milk
Q: How long does it take to make these macaroons from start to finish?
A: Active hands-on time is about 10–15 minutes to mix and scoop. Baking and resting add another 15–20 minutes, so plan roughly 30–40 minutes total.
Q: Can I use the whole can of sweetened condensed milk?
A: No — use exactly 7 ounces as instructed. The full 14-ounce can contains too much liquid for this coconut amount and the cookies will spread and not hold shape.
Q: Can I make these ahead for a party?
A: Yes. Bake and cool completely, then store in an airtight container at room temperature for up to 4 days or refrigerate up to 7–10 days. Freeze for longer storage (up to 2 months).
Q: My macaroons browned too quickly on top. What happened?
A: Your oven may run hot or the pan was too close to the heating element. Lower the rack and reduce oven temperature by 10–15°F if needed, and watch the last few minutes closely.
Q: Are these gluten-free?
A: The base recipe is gluten-free when using certified gluten-free shredded coconut and chocolate chips, but always check labels for cross-contamination if you have celiac disease.
Conclusion
Give this small-batch, three-ingredient-style coconut macaroon recipe a try the next time you want a fast, impressive sweet. They’re forgiving, quick, and great for sharing — and once you master the simple technique of weighing the condensed milk and baking to a light golden, you’ll find yourself making them again and again. Visit the Blog for more recipes and seasonal variations.
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Irresistible Coconut Macaroons
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten-Free
Description
Chewy, coconut-forward macaroons made with shredded coconut and sweetened condensed milk, perfect for any occasion.
Ingredients
- 3 1/4 cups (10 oz/300g) shredded sweetened coconut
- 7 ounces (225g) sweetened condensed milk
- 1/2 cup (3 oz/90g) chocolate chips (for melting and drizzling)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut and sweetened condensed milk, stirring until evenly moistened.
- Using a tablespoon-sized scoop, portion the mixture onto the prepared baking sheet, spacing each mound about 1 inch apart.
- Bake for 10–15 minutes, watching closely until lightly browned.
- Remove from oven and let cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Melt the chocolate chips in a small heatproof bowl and drizzle or dip the cooled macaroons in it. Allow the chocolate to set before serving.
Notes
Use certified gluten-free coconut for a gluten-free version. Adjust the amount of condensed milk if using unsweetened coconut.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 12g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
