Toasted Coconut Macaroon Cookies + Video

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Coconut Macaroons with Condensed Milk are soft, chewy, and often dipped or drizzled in chocolate. My macaroon cookie recipe is so easy to prepare – ready in just 30 minutes! They’re the perfect lazy cookies, producing 30 servings in a single batch, and the recipe can easily be doubled if you want an even bigger batch. 

toasted coconut cookies


Watch the helpful video in this post to see how easily these toasted coconut cookies are made!

Coconut Macaroons with Condensed Milk 

Coconut macaroons with condensed milk are so rich and sweet, it’s hard to believe that they are 3 ingredient cookies! 

So, what is a macaroon cookie? Not to be confused with a French macaron, macaroons are toasted coconut cookies that are moist, sweet, and practically melt in your mouth.

coconut flakes

I absolutely love the nutty, refreshing taste of coconut in desserts.

For more sweets with coconut, try my scrumptious Coconut Lime Sugar Cookies, or one of Munchkin’s favorites – Piña Colada Ice Pops

Or, you can try my Coconut Lime Chicken Nuggets, a recipe that’s both sweet and savory.

mixing coconut macaroon ingredients

Macaroon Cookie Recipe Ingredient Notes and Substitutions

  • Sweetened Coconut Flakes – I love these because they pair well with the sweetness of condensed milk.

    You can use unsweetened shredded coconut if that’s what you have on hand, or if you prefer cookies that are slightly less sweet.
  • Sweetened Condensed Milk – This will give your macaroons the perfect texture and sweetness.

    It’s essential that you use sweetened condensed milk, not evaporated milk!
  • Semi-Sweet Chocolate Chips – Chocolate and coconut are a delicious combination!

    While adding chocolate is optional, this ingredient can take your dessert to the next level. 
scooping coconut cookies onto sheet pan

Tips and Tricks for Toasted Coconut Cookies 

  • Broil Until Brown. Perfect macaroons should be a beautiful golden brown.

    If only the bottoms turn brown during the baking process, you can turn on the broiler for a few minutes to get your desired color.

    But be careful not to burn your cookies! You’ll only need to broil for 1-3 minutes.
  • Experiment With Chocolate. You can add chocolate chips directly into your coconut mixture, or finish off your cookies with melted chocolate after baking.

    Use a fork to drizzle chocolate over the tops, or try dipping the bottoms once the cookies have cooled.

    Let your cookies sit on a baking sheet until the chocolate has dried.
  • Try With Other Add-Ons. This coconut and sweetened condensed milk recipe is easy to personalize to your own liking by adding other ingredients!

    Butterscotch chips, almonds, chopped dried cranberries, and chopped candy canes are just a few of the variations you can try.

Kitchen Tools You Will Need

  • Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
  • Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
  • 1 Tablespoon Scoop – This not only makes scooping easier, but it guarantees that all of your cookies are the same size.
baked coconut macaroons

Coconut Macaroons with Condensed Milk FAQ

Can I use evaporated milk instead of condensed milk?

No, evaporated milk will not work in this recipe as it is unsweetened and has a much thinner consistency than condensed milk. Sweetened condensed milk is essential to give your coconut macaroon cookies their consistency and the perfect amount of sweetness.

Why did my macaroons spread?

It’s normal for these 3 ingredient coconut macaroons to spread a little bit as they bake, but they shouldn’t spread a lot. 

If the macaroons spread too much, it’s possible that your mixture wasn’t cold enough before baking, or that it was overmixed or undermixed. 

For best results, mix your ingredients just enough for them to be properly combined, and don’t wait too long before popping them into the oven to bake.

How do I store macaroon cookies?

These treats can be stored for up to 7 days at room temperature in an airtight container or bag. If you find that your cookies are too sticky, you can store them in the refrigerator to help them hold. 

Want to store them longer than a week? Just wrap them tightly in plastic and pop them in the freezer for up to 3 months.

To defrost, let your cookies sit at room temperature or in the refrigerator for about an hour before eating them.

coconut macaroon dipped in chocolate

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closeup of coconut macaroon

shredded coconut dessert

2 Ingredient Coconut Macaroons + Video

Donna Elick
Coconut Macaroons with Condensed Milk are moist, sweet, and delicious. This 3-ingredient macaroon cookie recipe is so easy to make at home!
5 stars from 4 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Method Oven
Servings 30


  • 14 ounces sweetened coconut flakes, 1 14-ounce bag
  • 7 ounces sweetened condensed milk, about 1/2 of a 14 ounce can
  • semi-sweet chocolate, optional


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.
  • In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.
  • Use a 1 tablespoon scooper. Scoop and then press the mixture into the scooper to make sure you get a well packed scoop. Place them on the baking pan about a finger apart. They will not spread so you can place them pretty close together.
  • Bake until the tops are golden brown, about 14-16 minutes. If the tops are not perfectly browned but the bottoms are, you can turn the broiler on and broil until the tops are perfectly browned, about 1-3 minutes.
  • *Do not walk away when broiling, you can go from golden brown to crispy in a flash.
  • Remove from oven and allow to cool for 5 minutes, if you can wait that long.
  • Serve and enjoy!


Donna’s Notes

If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.
This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.
If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.
Store in a resealable plastic bag or container, in the refrigerator.


Serving: 1 | Calories: 82cal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 46mg | Sugar: 8g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
coconut macaroons

Originally published September 2015, updated and republished December 2022

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    1. I think theyre even better with the plain coconut flakes (which is how we buy dessicated coconut here in New Zealand.)The seetened condensed milk makes them quite sweet enough.
      Btw, as well as doing the drizzle of dark chocolate to the finished cookies – I add a little coconut essence to rge mixture. Just to 'gild the lily' !

  1. These coconut cookies sound fabulous! I'll be making some for sure very soon. I'm going tomorrow to pick up my granddaughters for a couple of weeks. I bet they disappear at lightening speed! I'll let you know how it goes.

  2. These are the first recipe I made as a child about 60 years ago. Truly and they are just as delicious now as then. I had to giggle a bit as I read this. I don't know any other way to make them! Loved the additions you added. A beloved recipe to be sure.

  3. Thanks so much for all your spectacular delicious recipes💓🌻🌷 I add vanilla/almond essence in the coconut macaroons 😊 because I have a sweet tooth I also add Klim milk powder/nestlė full cream powder 😊🌷🌻💓

  4. I have never ate cocunut macaroon cookies, and i just took a batch out of oven (I had to sample a bite) they are very tasty I am waiting for them to cool so I can drizzle choc over them. I am very glad my friend tag me in this post she found on Facebook. yum yum yum I will be making more of these treats of yummy.

    1. Hi Susan,
      Yes they can be frozen, we suggest to wrap them tightly in plastic wrap and put them in a freezer bag. They will be good for up to three months. To defrost them, allow them to come to room temperature in the refrigerator or on the counter. Hope this helps!
      TSRI Team Member,

  5. 5 stars
    I just had to say, those treats were scrumptious! I whipped them up for my grandma on Mother’s Day and it was a breeze, despite being a teenager. Thank you so much for generously sharing your outstanding culinary skills, Ms. Holli. Please continue to create and inspire us with your delicious creations!

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