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.
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.
Enjoy!
With love, from our simple kitchen to yours.
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2 Ingredient Coconut Macaroons + 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 December 2022
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Re-formatting the page would be great. Looking forward to seeing the change.
Looking forward to the change as well. Keep up the great work. Love, love love your recipes!!!
I would prefer the new format. I like to see the featured recipe first.
Love the new format. Keep it
Thanks for the great site.
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Absolutely!!!! Always want to get right to the recipe. The sooner the better!!!!
At first glance, that looks like a criticism. I think it looks lovely as it is. And I look forward to making macaroons. I made the 3-ingredient brownies for my bunco group last week and they were very well received–eaten up!
Hi Charlotte, I am so happy you loved the brownies. I look forward to hearing how the macaroons go over. Enjoy!
In regards to the macaroon recipe, most cans of sweet condense milk is 14oz. The recipe states 4oz (1/2) can. Is this a typo? Should it be 14oz (1/2 can) ?
Thank you. I adjusted it. It should be about 1/2 of a 14 ounce can.
I made these for the first time, and for my wedding none the less! They turned out great! Thanks for sharing this easy recipe.
I really like the recipe closer to the top. Thanks for asking!
just came out of the oven – instead of doubling, i used a whole can of milk, UNsweetened coconut, a bag of mini chocolate chips and chopped almonds. oh my gracious! made 41 nice size ones – a perfect almond joy.
How much chocolate chips and chopped almonds? Did you use extra sweetened condensed milk?
I prefer the recipe closer to the top.
oh my gracious – did you know they make a CHOCOLATE sweetened condensed milk???
Omg thank you will make this weekend.
Love Love Love the new Layout
Thanks for all your hard work
Love the new format! I always got lost previously!!! lol But I get lost easily!! The Slow Roasted Italian is my go to site for recipes!!! Thank you!!!
These came out so good! I doubled the recipe so that I wouldn't have to measure out half a can of SC-milk. I also drizzled melted chocolate on top. They were inhaled! They disappeared so fast, I was glad I doubled the recipe.
Also, I would prefer seeing the recipe closer to the top of the page, but it's not that big a deal to scroll down.
If you want different color just add a few drops food colouring to coconut
Love the recipes but a bigger font would be great! Thanks 🙂
yes, the featured recipe first is oh so much better. no need to hunt for it now. though an even better way would be to put it on the very first page we open up to. not just the picture of it. I know it is to get people to go on to other recipes but you could put a section at the end of the very first page that says "see more of our fantastic recipe's" or something and because you usually have such great stuff on your site, they would go to the next page.
thanks for the great recipes!
Great Idea as we are all so busy with many e-mails & life. love to try new recipes & it would be great not to have to sift through more things. Thanks for the great recipes really enjoy trying them!
i can never get a recipe to print i get the ingredients if i'm lucky but not the instructions
It looks like the new format is a winner. I like it
It looks like the new format is a winner. Love it
Any way you want to format your page will be fine with me. I love your recipes & WILL find them, whatever you decide 😉
Keep up the good work!
Sharon
Thanks for all the great recipes. The new format would be a great thing to access.
I don't know if I missed it somewhere but what is the baking temperature supposed to be at?
Preheat oven to 350°F. Enjoy!
I am dying to try this I 💟 coconut
When I made mine I added chocolate chips but mine spread in the oven.
I JUST made these lazy coconut macaroons and they are delicious! Will definitely be making these on a regular basis.