Easy Coconut Macaroons with Condensed Milk + Video
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Coconut Macaroons with Condensed Milk are soft, chewy, and often dipped or drizzled in chocolate. These treats are so easy to prepare — ready in under 30 minutes! It’s the perfect lazy day recipe, producing 30 cookies in a single batch, and it can easily be doubled if you want even more to munch on.
Table of Contents
Coconut Macaroons with Condensed Milk
These are so sweet and chewy, it’s hard to believe they’re only made with 2 ingredients!
That’s right… coconut and sweetened condensed milk macaroons are one of the easiest treats you can make.
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.
The edges turn golden brown in the oven for just a hit of crunch to balance the softness of the center. And there are so many ways to customize them too!
Recipe Video
To see us make coconut macaroons with condensed milk from start to finish, watch the video in this post!
I absolutely love the nutty, refreshing taste of coconut in desserts.
From coconut lime sugar cookies to piña colada ice pops (one of Munchkin’s favorites), there’s no shortage of ways to add a little tropical flavor to your treats.
But coconut isn’t just for sweets!
Once you try my coconut lime chicken nuggets or these butterflied coconut shrimp (just like Cheddar’s!), you’ll be dreaming up all kinds of ways to use this simple ingredient.
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!
You can also substitute coconut condensed milk for a stronger coconut flavor (and it’s dairy-free!) but make sure the amount listed on the can matches the recipe.
Or make adjustments as needed. - Semi-Sweet Chocolate Chips – In case you were confused, this is what transforms our 2 ingredient recipe into 3 ingredient coconut macaroons.
The flavors are a perfect pairing!
While adding chocolate is optional, it really can take your dessert to the next level and adds a fancier touch too.
Use milk chocolate chips for something sweeter or dark chocolate chips if you already find the cookies to be too sweet.
Tips and Tricks to Make Perfect Coconut and Sweetened Condensed Milk Macaroons
- Line your pan with parchment or Silpat mats.
These guys are quite sticky, which is why I also like to portion them out with a cookie scoop.
Don’t worry about greasing the pan — you just need something to separate the coconut mixture from the hot metal.
- Use the broiler if needed.
Perfectly toasted coconut cookies should be a beautiful golden brown all over with darker bits on the edges.
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 1-2 minutes.
- Cool completely before adding the chocolate.
If the cookies are still warm, the chocolate will end up sliding down the sides and pooling around the bottom. Not to mention you’ll burn your finger while dipping!
Speed up the process by placing your treats in the refrigerator after they’ve cooled on the pan for 5-10 minutes. If you try to chill them right away, the texture will change.
And once you add the chocolate, allow your 3 ingredient coconut macaroons to cool again until the coating is hardened.
This is best done on the counter so the chocolate doesn’t sweat.
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Silpat Mat – There are so many uses! Roll out dough, 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 treats are the same size.
Flavor Variations
Melted chocolate is such a fun addition, but you can add the chocolate chips directly to the coconut mixture if you’d like!
Otherwise, try dipping these easy coconut macaroon cookies once they’ve cooled, or use a fork to drizzle melted chocolate over the top. If you want to dip the bottoms, place them on parchment paper until cooled, then peel away.
For even more tropical flavor, skip the chocolate and drizzle your coconut macaroons with condensed milk and lime juice. Or, dip them in a simple lime glaze!
My strawberry icing would be so cute for Valentine’s Day, while chopped candy canes are perfect for Christmas.
Butterscotch chips, chopped dried cranberries, almonds… there are so many mix-ins available to make this recipe your own!
3 Ingredient Coconut Macaroons 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 these easy coconut macaroon cookies the right texture and the perfect amount of sweetness.
It’s normal for these to spread a little bit as they bake, but they shouldn’t spread a lot.
If yours turned out a bit flat, it’s possible that the cookie mixture was too warm, or that it was overmixed or undermixed.
For best results, mix the ingredients just enough for them to be evenly combined, and don’t wait too long before popping them in the oven to bake.
While some recipes include egg whites for a lighter, fluffier texture, I make my coconut macaroons with condensed milk and shredded coconut — and that’s it!
Storing and Freezing Toasted Coconut 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, keep them in the refrigerator instead.
Want to store them for longer than a week?
Flash-freeze coconut and sweetened condensed milk macaroons until firm, then pop them in a Ziploc bag and freeze for up to 3 months.
To defrost, let your cookies sit at room temperature or in the refrigerator for about an hour before eating.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Coconut Macaroons with Condensed Milk + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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 March 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
If you dont have sweetened coconut flakes are these still yum using plain? Thanks
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' !
Yes. Even better! Sweetened condensed milk makes them sweet enough.
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.
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.
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 😊🌷🌻💓
i made these and added half a glace cherry red and green for Christmas on the top then baked, very festive
Wow delicious 😋
Could I use dairy free unsweetened coconut milkin place of sweetened condensed milk?
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.
Easy sweet treat made in no time! They were delicious!
Can these be frozen?
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,
Holli
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!
I added crushed peppermint candies for a peppermint flavor for the holidays. They were delicious!
Hi Sherri!
The peppermint sounds delicious. We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Easy to make and absolutely delicious! My family loved these coconut macaroons.
Hi Tinsley!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn