Easy Coconut Macaroons with Sweetened Condensed Milk

These coconut macaroons are all about chewy coconut centers and golden, lightly toasted tops. Sweetened condensed milk brings the mixture together, while vanilla adds a warm flavor that complements the coconut. With only five ingredients and no mixer required, they’re a simple homemade treat for an afternoon coffee break or a holiday cookie tray.

The mixture comes together in one bowl, and there’s no whipping egg whites or chilling dough before baking. Scoop it onto your baking sheets, bake until golden, and let the macaroons cool before serving. Enjoy them plain, or dip the cooled cookies in melted chocolate for an extra-special finish.

Why You’ll Love This Recipe

• Only five ingredients: A short ingredient list keeps preparation simple.
• Quick to prepare: The coconut mixture takes about 10 minutes to put together.
• No mixer needed: Stir everything together in one bowl.
• Chewy with toasted edges: The coconut stays tender inside while the tops turn golden.
• Easy to dress up: An optional chocolate coating makes them a pretty addition to cookie platters.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Sturdy spoon or spatula
• Small ice cream scoop
• Baking sheets
• Parchment paper or aluminum foil
• Wire cooling rack

Ingredients

Use sweetened flaked coconut and sweetened condensed milk for the texture and sweetness intended in this recipe.

• 5½ cups sweetened flaked coconut
• ⅔ cup all-purpose flour
• ¼ teaspoon salt
• 1 (14 oz) can sweetened condensed milk
• 2 teaspoons vanilla extract

Ingredient Notes & Substitutions

Sweetened flaked coconut: Gives the macaroons their chewy texture and coconut flavor. For a less-sweet version, replace part of it with unsweetened coconut, keeping the total at 5½ cups. The texture may be a little drier.

All-purpose flour: Helps bind the mixture and gives the cookies structure. These macaroons contain wheat flour, so they are not gluten-free.

Salt: Balances the sweetness of the coconut and condensed milk.

Sweetened condensed milk: Adds sweetness and moisture while helping hold the coconut together. Evaporated milk is not an interchangeable substitute.

Vanilla extract: Rounds out the flavor without overpowering the coconut.

How to Make Coconut Macaroons

1. Prepare the oven and baking sheets.
   Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or aluminum foil. Parchment is the more forgiving choice for releasing this sticky mixture.
2. Combine the dry ingredients.
   In a large mixing bowl, stir together the flaked coconut, flour, and salt. Distribute the flour throughout the coconut so there are no obvious pockets.
3. Add the wet ingredients.
   Pour in the sweetened condensed milk and vanilla extract. Stir until everything is evenly combined. The mixture will be thick and sticky. If needed, use clean hands to work in any dry coconut at the bottom of the bowl.
4. Scoop onto the baking sheets.
   Using a small ice cream scoop, drop portions onto the prepared sheets, leaving about 1 inch between them. Keep the portions consistent so they bake at a similar rate.
5. Bake until golden.
   Bake for 12–15 minutes, or until the tops are golden brown and lightly toasted. Watch the exposed coconut tips toward the end of baking, as they color first.
6. Let them set on the pan.
   Cool the macaroons on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely.
7. Serve.
   Enjoy the coconut macaroons plain, or add the optional chocolate coating once they are fully cooled.

Tips for Success

• Measure the coconut consistently. Avoid compressing it tightly into the measuring cup, which can add more coconut than intended.
• Mix all the way to the bottom. Dry patches of flour or coconut can keep the mixture from holding together evenly.
• Use parchment when possible. It makes lifting the cooled macaroons from the baking sheet easier.
• Keep scoop sizes uniform. Smaller portions brown faster than larger ones.
• Check at 12 minutes. Look for golden, lightly toasted tops rather than waiting for the entire surface to turn dark brown.
• Respect the first cooling period. The macaroons are delicate straight from the oven; those 5 minutes on the pan help them firm up.
• Cool completely before dipping. Warm cookies are more fragile and can make chocolate coating messy.

Variations

These optional variations are separate from the original five-ingredient recipe.

Less-Sweet Coconut Macaroons

Use a mixture of sweetened and unsweetened coconut, keeping the combined amount at 5½ cups. No specific ratio was provided; replacing more sweetened coconut will also affect moisture and texture.

Chocolate-Dipped Bottoms

Dip the bottoms of the completely cooled macaroons into melted chocolate. Place them on parchment paper until the chocolate sets.

Chocolate-Coated Tops

Dip just the tops into melted chocolate, leaving the coconut base exposed. Allow the coating to set before storing or stacking.

How to Store

At room temperature: Once completely cool, place the plain macaroons in an airtight container. Keep them in a cool, dry place and enjoy within 3 days for best texture.

In the refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week. Refrigeration can make them firmer; let individual servings sit briefly at room temperature before eating. Chocolate-coated macaroons are best kept cool if your kitchen is warm.

In the freezer: Freeze completely cooled macaroons in a freezer-safe container for up to 2 months for best quality. Separate layers with parchment paper.

To thaw: Thaw in their container at room temperature. Avoid packing or freezing them while warm, which can trap moisture and soften the toasted exterior.

Serving Suggestions

• Pair a macaroon with coffee or hot tea for an afternoon treat.
• Add them to a Christmas cookie platter alongside other small cookies.
• Serve chocolate-dipped macaroons as a simple dessert after dinner.
• Arrange them on a dessert tray for parties or family gatherings.
• Pack fully cooled macaroons in a lined cookie tin for sharing.

Frequently Asked Questions

Are coconut macaroons the same as macarons?

No. Coconut macaroons are chewy coconut cookies. French macarons are delicate almond-based sandwich cookies, usually filled with buttercream, ganache, or jam.

Can I use evaporated milk instead of sweetened condensed milk?

No. Evaporated milk is thinner and unsweetened. It will not provide the same sweetness or binding consistency.

Can I make these coconut macaroons less sweet?

Yes. Use the suggested mixture of sweetened and unsweetened coconut while keeping the total coconut amount unchanged. Expect some difference in moisture and chewiness.

Why are my macaroons falling apart?

The mixture may not have been thoroughly combined, or the cookies may have been moved too soon. Incorporate all the dry ingredients and let the baked macaroons rest on the sheets for the full 5 minutes.

Why did I get more than 12 macaroons?

Yield depends on scoop size. The supplied recipe lists 12 macaroons but does not specify the scoop’s capacity. A small scoop may produce more cookies; use consistent portions and watch for the stated golden-brown finish.

Can I make them ahead?

Yes. Bake them ahead, cool completely, and store in an airtight container. If adding chocolate, let the coating set before packing.

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