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.
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.
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.
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.
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.
Coconut Macaroons with Condensed Milk FAQ
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.
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.
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.
With love, from our simple kitchen to yours.
Other 2 Ingredient Recipes
2 Ingredient Coconut Macaroons + Video
- 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!
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.
Originally published September 2015, updated and republished December 2022
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