Coconut Macaroons with Condensed Milk – Soft, Chewy, Golden & Incredibly Easy
If there were ever a dessert that blends simplicity with pure indulgence, it’s these Chewy Coconut Macaroons with Condensed Milk. With only a handful of ingredients, this recipe creates bakery-level macaroons that are crisp on the outside, soft and chewy on the inside, and overflowing with rich coconut flavor.
Made without fuss, these cookies rely on the luxurious creaminess of sweetened condensed milk to bind the coconut together, creating that irresistible chewy texture everyone loves. Whether you’re baking for the holidays, filling treat boxes, or satisfying a coconut craving, these macaroons are unbelievably easy and always impressive.
This recipe is perfect for beginners and seasoned bakers alike, requiring no mixers, no complicated steps, and no chilling time. Just mix, scoop, bake, and enjoy pure coconut bliss.
Ingredients & Their Roles
- Sweetened shredded coconut – 4 cups
The heart of the recipe. It provides texture, flavor, and that signature chewy bite macaroons are known for. - Sweetened condensed milk – 1 can (14 oz)
Acts as the binder and sweetener. Its creamy richness gives the macaroons their moist, chewy center. - Egg whites – 2 large
Lighten the mixture and help the macaroons hold their shape while baking, giving a delicate crisp exterior. - Vanilla extract – 1 tsp
Adds warmth and depth, enhancing the coconut flavor beautifully. - Salt – a pinch
Balances the sweetness and sharpens the coconut notes.
Step-by-Step Instructions
1. Prepare the Coconut Base
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until all the coconut is fully coated and sticky.
2. Whip the Egg Whites
In a separate clean bowl, beat the egg whites until soft peaks form. This step adds air and helps the macaroons bake up lighter rather than dense.
3. Fold Gently
Fold the whipped egg whites into the coconut mixture with a spatula. Avoid overmixing—you want to retain the airy volume.
4. Shape Your Macaroons
Scoop tablespoon-sized mounds onto a baking tray lined with parchment paper or a silicone baking mat. Shape them into rounded domes or little peaks for a classic look.
5. Bake
Bake at 165°C (330°F) for 18–22 minutes, or until the tops are golden and the edges are lightly caramelized.
6. Cool Completely
Allow the macaroons to cool on the tray for 10 minutes before transferring them to a wire rack. This helps them firm up as they cool.
Why Everyone Loves This Recipe
- Only a few ingredients—no flour, no butter, no mixer.
- Perfect chewy texture with crisp, golden edges.
- Never dry or crumbly thanks to sweetened condensed milk.
- Fast and foolproof—ready in under 30 minutes.
- Gluten-free by nature, making them ideal for more guests.
Optional Flavor Variations
- Chocolate-Dipped: Dip the bottoms in melted dark or milk chocolate.
- Almond Joy Style: Add a whole almond on top before baking.
- Lemon Coconut: Add 1 tbsp lemon zest for brightness.
- Tropical Mix: Fold in chopped dried pineapple.
Serving Suggestions
- Serve with hot tea, coffee, or iced lattes.
- Add to holiday platters, cookie boxes, or dessert boards.
- Pair with chocolate fondue or drizzle with caramel.
- Enjoy with fresh fruit for a refreshing contrast.
Final Thoughts
These Coconut Macaroons with Condensed Milk deliver everything you want in a homemade treat—rich coconut flavor, chewy centers, caramelized edges, and pure simplicity. Unlike complicated cookies with long ingredient lists, these macaroons rely on just a few pantry staples to create something incredibly satisfying and truly unforgettable.
Whether you’re baking for the holidays, making gifts, or indulging in a sweet craving, this recipe consistently outshines others thanks to its perfect balance of texture, flavor, and ease. One bowl, minimal effort, maximum enjoyment. There’s simply no better or easier coconut macaroon recipe to elevate your dessert game.