Easy Coconut Macaroons with Condensed Milk + Video

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. 

 

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!

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

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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Other 2 Ingredient Recipes

Easy Coconut Macaroons with Condensed Milk + Video

Donna Elick

Coconut Macaroons with Condensed Milk are moist, sweet, and delicious. This 2 ingredient recipe makes a big batch in under 30 minutes!

5 stars from 4 reviews

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 30

Ingredients

 

1x2x3x

• ▢ 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

If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.

This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.

If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.

Store in a resealable plastic bag or container, in the refrigerator.

Nutrition

Serving: 1 | Calories: 82cal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 46mg | Sugar: 8g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!

Originally published September 2015, updated and republished March 2025

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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 >>

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