This recipe for coconut macaroons with condensed milk is easy to make and results in decadent cookies that are chewy inside and crispy outside. The chocolate and flaky sea salt topping is completely optional based on your personal preference. These are a coconut-lover’s dream!
If you’re a fan of Bounty candy bars, Almond Joy candy bars, or Mounds candy bars, this is the cookie recipe for you. These homemade coconut macaroons are made with sweetened condensed milk for the perfect texture and flavor. And the ingredient list is minimal!
Not to be confused with delicate French macarons, coconut macaroon cookies are coconut-based, dense and chewy, and much easier to make.
Coconut macaroons are a type of drop cookie, which basically means that you scoop and drop the cookie dough onto baking trays. We don’t use any special baking equipment or fancy baking techniques here. This recipe is fool-proof and perfect for a beginner baking project!
Coconut macaroons are a traditional Passover dessert, and I will definitely make them again for Passover in April. With a coconut base, these are also a lovely Easter treat. Additionally, I think they’re also a beautiful addition to a Christmas cookie tray!
But don’t wait for a special occasion to make them. These cookies are great as an afternoon pick-me-up along with a cup of coffee.
What Makes This Recipe Special
- Sweetened condensed milk. This acts as a binder, and additionally adds sweetness all in one ingredient.
- Almond extract. It’s optional, but adds that little touch of je ne sais quoi to these cookies. If you like Almond Joy candy bars, add the almond extract here!
- Dark chocolate and flaky sea salt on top. This is also optional, but takes these homemade coconut macaroons over the top.
Easy 3 Ingredient Coconut Macaroons with Condensed Milk
This recipe is a variation of three-ingredient coconut macaroons. The three base ingredients are sweetened coconut flakes, sweetened condensed milk, and egg whites. The other ingredients enhance the flavor and help create a balanced flavor profile, but are optional.
Ingredients
- Sweetened coconut flakes – this is the base of our coconut macaroon cookies; this recipe was developed using sweetened coconut flakes, which is necessary for the right texture and flavor here
- Sweetened condensed milk – an integral part of this recipe, this adds sweetness and acts as a binder so our macaroons don’t fall apart
- Vanilla extract – for flavor and aroma
- Almond extract – adds a subtle hint of flavor that takes these over the top; if you like Almond Joy candy bars, don’t skip the almond extract here
- Salt – to help pull out the flavors of everything else and create a balanced flavor profile
- Egg whites – to help create the perfect chewy macaroon texture
- Dark chocolate – the chocolate topping is optional, but I think it really makes these cookies special
- Flaky sea salt – along with dark chocolate, flaky sea salt topping is also optional, but it balances the flavors perfectly and sets these apart as the best coconut macaroons
How to Make Coconut Macaroons with Condensed Milk
- Add the coconut flakes, sweetened condensed milk, vanilla extract, almond extract, and salt to a large bowl.
- Stir to combine.
- Add the egg whites to another large bowl, and use a handheld electric mixer to beat them to stiff peaks.
- Fold the egg whites into the coconut mixture 1/3 at a time until fully incorporated.
- Use a 1 1/2-tablespoon scoop to measure out the coconut macaroon cookie dough. Roll each into a ball and arrange them on the prepared baking trays.
- Bake for 10 minutes, then rotate the trays and continue baking until the cookies are set and light golden on the bottom, about 10 to 15 minutes more.
Once the cookies are cooled, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Drizzle the chocolate decoratively on top, and sprinkle on the flaky sea salt.
Pro Tip: Dip the Bottoms in Chocolate Instead
Instead of drizzling chocolate on top, you can dip the entire bottoms in chocolate if you prefer. You’ll get a completely different look – and a little more chocolate in every bite!
How to Store Coconut Macaroons
Let the chocolate set before storing. After that, you can store these cookies layered between pieces of parchment paper in an airtight container. They will keep at room temperature for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.
Special Diet
These coconut macaroon cookies with condensed milk are naturally gluten free.
Coconut Macaroons Recipe FAQs
Why Did My Coconut Macaroons Come Out Flat?
This is likely due to too much liquid in the cookie batter. Make sure to measure carefully to avoid this issue.
Why Are My Coconut Macaroons Dry?
Dry coconut macaroons are likely due to using unsweetened coconut flakes (or desiccated coconut) instead of sweetened coconut flakes. Sweetened coconut flakes have a significant amount of moisture, which is needed for this recipe.
Should You Refrigerate Coconut Macaroons?
You don’t have to refrigerate coconut macaroon cookies for the first 3 days. However, these cookies will stay fresh longer (up to 10 days) if you store them in the fridge.
More Coconut Dessert Recipes to Make
- Gluten Free Coconut Almond Flour Cake (Inspired by Middle Eastern Harissa)
- Vegan Coconut Cashew Ice Cream Recipe
- Sno Ball Brownies (aka Chocolate Brownies Topped with Marshmallow and Toasted Coconut)
- Toasted Coconut Cream Pudding
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xoxo, Faith
Coconut Macaroons Recipe with Condensed Milk
Ingredients
- 14 ounces sweetened coconut flakes
- 3/4 cup sweetened condensed milk
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract optional
- 1/4 teaspoon salt
- 2 large egg whites at room temperature
- 4 ounces 60% dark chocolate melted (for topping)
- 1/2 tablespoon flaky sea salt for topping
Instructions
- Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat baking mats.
- Add the coconut flakes, sweetened condensed milk, vanilla extract, almond extract, and salt to a large bowl, and stir to combine.
- Add the egg whites to another large bowl, and use a handheld electric mixer to beat them to stiff peaks.
- Fold the egg whites into the coconut mixture 1/3 at a time until fully incorporated.
- Use a 1 1/2-tablespoon scoop to measure out the coconut macaroon cookie dough. Roll each into a ball and arrange them on the prepared baking trays.
- Bake for 10 minutes, then rotate the trays and continue baking until the cookies are set and light golden on the bottom, about 10 to 15 minutes more.
- Once the cookies are cooled, melt the chocolate in a microwave-safe bowl in the microwave or in a double boiler. Drizzle the chocolate decoratively on top, and sprinkle on the flaky sea salt.
- Let the chocolate set before serving.
Faith’s Tips
- Storage: Let the chocolate set before storing. After that, you can store these cookies layered between pieces of parchment paper in an airtight container. They will keep at room temperature for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 3 months.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
The chocolate and sea salt really made these macaroons special. Wow!!