Coconut Macaroons with Condensed Milk Recipe

If you’re anything like me, a sweet little treat that’s quick to throw together but feels fancy is a total win — and that’s exactly why this Coconut Macaroons with Condensed Milk Recipe has a special spot in my kitchen rotation. These macaroons are chewy, sweet, and have that perfect hint of coconut without being dry or crumbly. Trust me, once you try this recipe, you’ll want to whip them up again and again, whether it’s for an afternoon snack or to impress friends at your next gathering.

this …

Ingredients & Why They Work

The charm of this Coconut Macaroons with Condensed Milk Recipe lies in its simplicity. Each ingredient plays a vital role in delivering flavors and textures that meld together just right — so grabbing quality components will set you up for dessert success.

• Sweetened shredded coconut: It provides the chewy, tropical base — using sweetened coconut balances the condensed milk’s sweetness perfectly without extra sugar.
• Sweetened condensed milk: This sticky, sweet ingredient binds the coconut and gives the macaroons that signature moist texture; remember to measure it precisely!
• Chocolate chips: Melted to drizzle on top, chocolate adds a sophisticated contrast—plus, you can switch between semi-sweet, dark, or white depending on your mood.

Tweak to Your Taste

I love how flexible this Coconut Macaroons with Condensed Milk Recipe is — you can keep it classic or jazz it up! I often swap in different chocolates or add a hint of vanilla extract for a little extra flavor. Don’t be shy about making this your own; a sprinkle of chopped nuts or citrus zest can be a delightful twist.

• Variation: Once, I added a teaspoon of almond extract, and the nutty background it gave the macaroons was incredible. You might want to try that too!
• Dietary swaps: While this recipe isn’t gluten-free unless you double-check labels, you can experiment with dairy-free sweetened condensed milk versions for a more allergy-friendly treat.
• Chocolate choices: Try white chocolate chips for a milder, creamy drizzle or dark chocolate for a richer bite that cuts through the sweetness.

Step-by-Step: How I Make Coconut Macaroons with Condensed Milk Recipe

Step 1: Preheat and Prep for Easy Baking

First things first: set your oven to 350°F (180°C) and line a baking sheet with parchment paper. Lining the sheet makes clean-up a breeze and prevents the macaroons from sticking, which can be frustrating if they tear when you try to move them.

Step 2: Mix Coconut and Condensed Milk Just Right

In a big bowl, combine your sweetened shredded coconut with exactly 7 ounces of sweetened condensed milk. This step is crucial — I’ve learned the hard way that adding too much condensed milk makes the macaroons melt and spread instead of holding their shape. I always weigh the milk to get it perfect. Stir until everything is completely combined.

Step 3: Scoop and Shape with Confidence

Using a tablespoon-sized cookie scoop, scoop your coconut mixture and gently pack it into the scoop. Don’t overload it — you want each macaroon to stay compact enough to hold together when baked. Drop them evenly onto your prepared baking sheet, leaving a bit of space between each.

Step 4: Bake Until Lightly Golden

Pop your tray into the oven for 10-15 minutes. Keep an eye out for a light golden brown color on the edges — that’s your cue. Once the time’s up, take the sheet out but don’t rush to remove the macaroons; let them cool and set on the baking sheet for about 5 minutes to firm up perfectly.

Step 5: Melting and Drizzling Chocolate—Little Touches Matter

While the macaroons cool, melt your chocolate chips in a microwave-safe bowl. I do 30-second intervals, stirring vigorously between each to prevent burning. When melted, spoon the chocolate into a sandwich-sized zip bag, snip off a tiny corner, and drizzle over each macaroon in pretty little lines or zigzags. It’s such a lovely finishing touch that gives an extra flavor boost.

How to Serve Coconut Macaroons with Condensed Milk Recipe

Garnishes

I like to keep garnishes simple but tasty. A light sprinkle of flaky sea salt over the chocolate drizzle brings a surprising depth that balances the sweetness. Sometimes, I toast extra coconut flakes to sprinkle on top for an added crunch and coconut punch.

Side Dishes

These macaroons are fantastic alongside a cup of strong coffee or a refreshing cup of green tea — both cut through the sweetness nicely. If you want to stretch the dessert table, fresh berries or a dollop of whipped cream make lovely companions.

Creative Ways to Present

For holidays or special occasions, I’ve dipped half of each macaroon into chocolate and let them set on parchment. Arranged in pretty gift boxes or with edible flowers, they become a charming homemade treat that people rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover coconut macaroons in an airtight container in the fridge, where they keep wonderfully for up to two weeks. I’ve found that letting them come to room temperature before serving brings back their chewy texture nicely.

Freezing

If I want to stash some for later, I freeze the macaroons in single layers between parchment paper inside a freezer-safe container. They freeze well for about a month. When you’re ready to enjoy, just thaw them overnight in the fridge.

Reheating

I usually reheat chilled macaroons for a few seconds in the microwave—about 10 to 15 seconds—to warm them up without making the chocolate too melty. It’s the perfect way to enjoy them like fresh-baked without heating the entire batch again.

FAQs

Final Thoughts

This Coconut Macaroons with Condensed Milk Recipe is one of those delightful finds that feels like a guaranteed crowd-pleaser every time. I love how straightforward it is—no complicated steps, just pure deliciousness. Whether you’re sneaking a cookie with your afternoon tea or gifting a batch to friends, these macaroons have that perfect homemade charm. Give them a try, and I promise, you’ll keep coming back for more.

Print