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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!

drizzling dark chocolate on chewy coconut macaroons

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.

hand picking up coconut macaroon

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.

coconut macaroons on parchment paper with bowl of chocolate to drizzle on top

What Makes This Recipe Special

  1. Sweetened condensed milk. This acts as a binder, and additionally adds sweetness all in one ingredient.
  2. 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!
  3. 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

ingredients for coconut macaroons with condensed milk
  • 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

how to make coconut macaroon batter
  1. Add the coconut flakes, sweetened condensed milk, vanilla extract, almond extract, and salt to a large bowl.
  2. Stir to combine.
  3. Add the egg whites to another large bowl, and use a handheld electric mixer to beat them to stiff peaks.
  4. Fold the egg whites into the coconut mixture 1/3 at a time until fully incorporated.
how to scoop and bake coconut macaroons
  1. 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.
  2. 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.
hand drizzling chocolate on coconut macaroon cookies

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

an edible mosaic stamp logo 1200 square

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.

top view of best coconut macaroons with chocolate drizzle

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.

overhead view of pile of coconut macaroons with chocolate drizzle and flaky sea salt

More Coconut Dessert Recipes to Make

chocolate coconut macaroons on plate with cup of espresso

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Coconut Macaroons Recipe with Condensed Milk

5 from 1 vote
Prep Time25 minutes
Cook Time25 minutes
Servings: 21 servings
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!

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Ingredients
 

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.

Notes

  • 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

Serving: 1cookie | Calories: 157kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 267mg | Potassium: 153mg | Fiber: 2g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Best Coconut Macaroons, Chewy Coconut Macaroons, Coconut Macaroons, Coconut Macaroons Recipe, Coconut Macaroons with Condensed Milk

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Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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One Comment

  1. 5 stars
    The chocolate and sea salt really made these macaroons special. Wow!!

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