Coconut Macaroons with Condensed Milk

If you love sweet, chewy treats that melt in your mouth, these coconut macaroons with condensed milk are the perfect snack. They’re delightfully simple to make yet feel a little luxurious, with a rich coconut flavor that’s both comforting and irresistible. Every bite is slightly crisp on the outside and soft, moist, and chewy on the inside—a texture combo that keeps you reaching for more.

What makes this coconut macaroons recipe so special is the use of condensed milk. It adds just the right amount of sweetness and helps bind the coconut together without any fuss. No need for complicated steps or fancy ingredients—just mix, scoop, and bake. In less than half an hour, you’ll have a batch of golden coconut treats ready to enjoy.

These macaroons are versatile, too. You can eat them on their own, dunk them in a cup of coffee, or even drizzle them with chocolate for a little extra indulgence. They’re a perfect homemade gift or a quick dessert when unexpected guests drop by. Plus, the recipe is forgiving, so even if you’re not an experienced baker, you’ll still end up with beautiful, delicious coconut macaroons.

One of the best parts? They’re naturally gluten-free, so everyone can enjoy them without worry. If you’re craving something sweet, chewy, and packed with coconut flavor, this recipe for coconut macaroons with condensed milk is sure to become a staple in your kitchen.

Why You’ll Love It

• Chewy, Golden Perfection Every Time – These coconut macaroons bake up with a perfectly golden exterior and a soft, chewy center, making each bite a little moment of joy.
• Minimal Ingredients, Maximum Flavor – With just shredded coconut, condensed milk, and a few simple pantry staples, you get coconut treats that taste like they came from a bakery.
• Quick and Effortless – No complicated techniques or mixers required—just stir, scoop, and bake. You can have a batch ready in under 30 minutes.
• Perfect for Any Occasion – Whether it’s an afternoon snack, a holiday dessert, or a small gift in a jar, these macaroons always impress.
• Naturally Gluten-Free and Crowd-Friendly – They’re simple enough for everyday treats but elegant enough to share with guests, making them a versatile addition to your dessert repertoire.

Ingredient List

For the Coconut Macaroons:

• 3 cups shredded sweetened coconut
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg whites

Optional Topping:

• 1/2 cup chocolate chips or melted chocolate for drizzling

Ingredient Notes

• I always use sweetened shredded coconut—it gives the macaroons that perfect chewiness and rich coconut flavor.
• Don’t skip the condensed milk! It’s the magic that binds everything together and makes these macaroons so soft and sweet.
• Vanilla extract adds a warm, cozy flavor—trust me, it elevates these coconut treats.
• Egg whites are key for structure; they help the macaroons hold their shape without being dense.
• If you’re feeling fancy, a drizzle of chocolate turns them into a bakery-style treat that’s hard to resist.

Kitchen Equipment Needed

• Mixing bowl – For combining all your ingredients; I love using a large glass bowl so nothing sticks.
• Wooden spoon or spatula – For gentle folding of the coconut mixture; keeps it light and airy.
• Baking sheet – To bake the macaroons evenly; I always line mine with parchment paper for easy cleanup.
• Parchment paper or silicone baking mat – Prevents sticking and makes transferring macaroons a breeze.
• Measuring cups and spoons – For precise measurements; I keep a set of stainless steel ones—they last forever.
• Cooling rack – To let your coconut treats cool without getting soggy on the bottom.
• Optional: Small cookie scoop – Makes uniformly sized macaroons quickly and neatly.

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 325°F (163°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Pro Tip: Make sure the oven is fully preheated before baking—this helps the macaroons hold their shape and brown evenly.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, pour in the sweetened condensed milk.
• Add the vanilla extract and salt.
• Stir gently until well combined.
• Pro Tip: Use a spatula to fold, not whisk vigorously, to keep the mixture smooth and creamy.

Step 3: Add the Coconut

• Gradually stir in the shredded coconut until fully coated with the condensed milk mixture.
• Make sure all the coconut is evenly moistened.
• Pro Tip: If you like extra chew, add a little more coconut (about 1/4 cup) for a denser texture.

Step 4: Whip the Egg Whites

• In a separate bowl, whisk the egg whites until soft peaks form.
• Gently fold the egg whites into the coconut mixture.
• Pro Tip: Folding gently is key—this keeps the macaroons light instead of dense.

Step 5: Scoop onto the Baking Sheet

• Use a cookie scoop or two spoons to form small mounds of the mixture on the prepared baking sheet.
• Space them about 1 inch apart to allow for slight spreading.
• Pro Tip: Wetting your hands or the spoon slightly helps prevent sticking.

Step 6: Bake the Macaroons

• Bake for 20–25 minutes, or until the edges turn golden brown.
• Rotate the baking sheet halfway through for even baking.
• Pro Tip: Keep an eye on the tops—they should be golden, not dark brown.

Step 7: Cool Completely

• Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
• Transfer to a wire rack to cool completely.
• Pro Tip: Letting them cool fully ensures they hold their shape and aren’t too sticky to handle.

Step 8: Optional Chocolate Drizzle

• Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between.
• Drizzle over cooled macaroons using a spoon or piping bag.
• Let the chocolate set before serving.

Tips and Tricks for Success

• Make sure your oven is fully preheated before baking—this helps the macaroons hold their shape and brown evenly.
• Fold gently when adding egg whites; overmixing can make the macaroons dense instead of light and chewy.
• Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
• Don’t overbake—the edges should be golden while the centers remain soft and chewy.
• Cool completely before drizzling with chocolate or storing, so they maintain their shape and texture.

Ingredient Substitutions and Variations

• Substitute sweetened condensed milk with a dairy-free condensed milk alternative for a vegan version.
• Use unsweetened shredded coconut and adjust sugar if you want a less sweet macaroon.
• Add almond extract instead of vanilla for a subtle nutty flavor twist.
• Mix in mini chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
• Dip the bottoms in melted chocolate instead of drizzling for a fun, indulgent variation.

Serving Suggestions

• I love serving these coconut macaroons alongside a hot cup of coffee or tea—it’s the perfect afternoon pick-me-up!
• They’re fantastic on a dessert platter with other small treats like brownies and chocolate truffles for parties.
• I sometimes enjoy them with a scoop of vanilla ice cream—it turns these simple coconut treats into a mini sundae.
• They make a sweet addition to lunchboxes or snack bags for a little midday indulgence.
• For holiday gatherings, I like arranging them in a festive jar or tin—it makes a beautiful, edible gift.

Storage and Reheating Instructions

• Store cooled macaroons in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
• To enjoy frozen macaroons, let them thaw at room temperature for 30–60 minutes.
• If you like them slightly warm, microwave a macaroon for 10–15 seconds—it brings out the chewy texture perfectly.
• Avoid storing in the fridge for long periods, as it can make the macaroons dry and less flavorful.

Frequently Asked Questions

Can I make these macaroons gluten-free?

Yes! This recipe is naturally gluten-free since it doesn’t use any flour—just coconut, condensed milk, and egg whites.

Can I use unsweetened coconut?

Absolutely! If you use unsweetened coconut, you may want to add a tablespoon or two of sugar to keep them nicely sweet.

How do I keep the macaroons from sticking to the pan?

Line your baking sheet with parchment paper or a silicone mat. You can also lightly grease it, but parchment works best.

Can I make these ahead of time?

Yes, you can bake them a day or two in advance and store in an airtight container at room temperature. They also freeze well for longer storage.

Can I add chocolate?

Definitely! You can drizzle melted chocolate on top or dip the bottoms for a richer treat. White, milk, or dark chocolate all work beautifully.

My macaroons are falling apart—what went wrong?

Most likely, the coconut mixture wasn’t fully combined with the condensed milk or egg whites. Make sure everything is coated and folded gently to hold together.

Did you try this recipe? Let me know in the comments how your coconut macaroons turned out!