These 3-Ingredient Coconut Macaroons are made with sweetened flakey coconut, creamy condensed milk and a drizzle of melted chocolate. Coconut macaroons with condensed milk are some of the easiest cookies in existence which make them perfect for the busy holidays.
Easy and delicious are the best kinds of cookies, just like these coconut macaroons with chocolate. For more holiday treats, try out Pumpkin Cheesecake Bars, they are no bake and so creamy, dreamy. Or make Frosted Peppermint Brownie Cookies, full of chocalatey minty goodness. These are our families favorite Christmas cookies.
Easy Coconut Macaroons
Coconut lovers rejoice! If you have never tried a coconut macaroon now is your time. These luscious chocolate coconut macaroons with sweetened condensed milk get quickly baked and end up all toasty and golden on the outside!
With only a few steps and a few ingredients, these condensed milk macaroons could not get easier.
While these soft chewy coconut macaroons can be made any time of year, I grew up eating them at Christmas time. Most kids probably wouldn’t reach for a coconut cookie, but these were me and my sisters favorites!
There is just something spectacular about that crisp outer layer combined with the chewy inside that we love.
You could add a teaspoon of vanilla extract into the mix if you like, but that would make these 4 ingredient macaroons and right now they are only three
Chocolate Coconut Macaroons
No fancy equipment is needed to make this recipe, not even a mixer. All you need is a good, large bowl and a big spoon. These are also eggless coconut macaroons so no messy egg whites to try to fluff.
This chocolate coconut macaroon recipe is such a simple cookie recipe! It is perfect for the holidays because they are so quick to make. And my kids love helping me make these cookies, especially drizzling on the chocolate after they have completely cooled.
So, if you are seriously short on time (like I always am) try making these easy coconut macaroons. It also makes these great Christmas cookies because the holidays are such a hectic time, if you don’t make any other cookies at least you can get these baked in no time.
If you love coconut you are going to adore this sweet treat. This recipe has the perfect amount of sweetened condensed milk so these don’t turn into puddles when you cook them.
What are Coconut Macaroons?
Coconut macaroons are the most amazing coconut cookies. The outside bakes up with this crisp crunch on the outside and a they have a chewy center. This recipe also only has very few ingredients and is very simple to put together and bake. The melted chocolate is optional as a drizzle or dip the bottoms in it.
What Kind of Coconut to Use?
The brand of coconut flakes that I like to use is Baker’s Angel Flake (not sponsored). It is great quality and is readily available at most grocery stores. I always get shredded coconut and have never tried using desiccated coconut, which is finely grated, for this particular recipe.
What is the Difference Between Condensed Milk and Evaporated Milk?
The difference between condensed milk and evaporated milk is that one has added sugar. Both versions are made of milk that has been concentrated, with about 60% of the water being removed. Condensed milk has sugar added to it and that’s why it is labeled with “sweetened.” So evaporated milk is just unsweetened condensed milk.
What is a Substitute for Sweetened Condensed Milk?
This recipe has to be made with sweetened condensed milk, (make sure not to use evaporated milk), but if you are all out and have no time to run to the store you can make a substitute for it. How to make sweetened condensed milk:
In a medium sized saucepan combine together 1 1/2 cups of granulated sugar with 1 1/2 cups of heavy cream. Over medium heat, bring mixture up to a boil. Make sure to stir constantly. Reduce the heat down to lowest setting, stir frequently to keep it from burning. Cook for 20-30 minutes until thickened. Remove from heat and allow to cool completely before using it in your cookie recipe.
If the mixture doesn’t seem firm enough when trying to form the cookies, place the bowl of cookie “batter” into the refrigerator for 25 minutes to make it stiffer. I like using Eagle brand sweetened condensed milk when making coconut macaroons.
How to Melt Chocolate Chips in the Microwave
It’s so easy to melt mini chocolate chips or full size chocolate chips in the microwave. Put the amount you need in a microwave safe bowl. Microwave for 30 seconds then stir the chocolate chips vigorously, getting the ones from the bottom. Microwave for 15 seconds at a time, making sure to stir well each time, until chocolate chips are completely melted.
Ingredients to Make Coconut Macaroons
You only need three ingredients to make these simple coconut macaroons.
- Coconut: I have only made these with sweetened coconut that is shredded.
- Sweetened Condensed Milk: You will only need half of a 14-ounce can. Make sure it is sweetened.
- Chocolate: I used a bag of mini semi-sweet chocolate chips. I melt them in the microwave to drizzle over the cookies. You could also use a semi sweet bar of chocolate, regular sized chips or chocolate candy coating.
How to Make Coconut Macaroons with Condensed Milk
Here are the basic instructions on making one of the easiest cookie recipes. Check out the recipe card below for more detailed instructions.
- Preheat the oven and line a baking sheet with parchment paper.
- In a large bowl combine together sweetened coconut flakes with the sweetened condensed milk.
- Using a greased tablespoon or a tablespoon sized cookie dough scoop, to scoop the coconut mixture onto the baking sheet.
- Bake until lightly browned.
- Remove from oven and cool completely.
- Melt the chocolate chips and pour into a sandwich size plastic zip bag. Cut a tiny bit off of one corner of the bag. Then drizzle over all of the cookies.
Coconut Macaroon Recipe Tips & Variations
- Line baking sheet with parchment paper (don’t use wax paper) for easy cleanup.
- Use sweetened shredded coconut, not the unsweetened coconut.
- Make these dark chocolate macaroons by using dark chocolate instead of semi-sweet chocolate.
- Add 1/2 teaspoon of vanilla extract or 1/4 teaspoon of almond extract to the condensed milk and coconut mixture.
- Make sure to use sweetened condensed milk and not evaporated milk or the cookies will not turn out properly.
- After scooping the cookie batter onto the baking sheet, you can re-shape them more into mounds if there are loose pieces sticking out.
- Make chocolate dipped coconut macaroons by dipping the bottoms of the cookies in chocolate rather than drizzling it on. You can also omit the chocolate.
Frequently Asked Questions
- Can coconut macaroons be frozen? Yes, these cookies can be frozen just make sure you freeze them without adding the chocolate drizzle.
- Do coconut macaroons need to be refrigerated? Coconut macaroons can either be refrigerated or kept at room temperature. They will last longer in the fridge.
- Are coconut macaroons gluten free? There is no flour in this recipe, so yes this is a gluten free cookie recipe.
- What to do with leftover condensed milk? Since this recipe only calls for 1/2 a can of sweetened condensed milk, you are probably wondering what to do with the rest of the can. Here is a list of some great ideas. If storing for later make sure that you store in a separate airtight container and not in the can. Leftover sweetened condensed milk is great drizzled over fruit or add a little to your coffee.
- How many coconut macaroons in a serving? This chocolate coconut macaroon recipe makes about 16 1-tablespoon sized cookies. So there are about 8 servings, if you eat 2 cookies per serving.
- How many calories are in a macaroon cookie? The calories in coconut macaroons with chocolate are around 294.5 calories each.
- How to make coconut macaroons without condensed milk? It is basically a completely different cookie recipe if you make these without condensed milk. Here is one option you can try if you are looking for coconut macaroons without condensed milk.
- Why are my coconut macaroons spreading? This most likely means you added too much sweetened condensed milk. I know it’s tempting to dump the whole can into the coconut flakes but next time if you just add 7 ounces the cookies will come out perfectly.
How to Store Coconut Macaroons
How to store coconut macaroons at room temperature: Coconut macaroons can be stored at room temperature in an airtight container for about 7 days.
How to refrigerate coconut macaroons: Chocolate drizzled coconut macaroons can be kept in an airtight container in the fridge for up to two weeks.
How to freeze coconut macaroons: Allow coconut macaroons to cool completely after cooking them in the oven. Do not drizzle the chocolate on them. Place into an airtight container and freeze up to 3 months. Make sure to label with the recipe and the date. Once thawed, you can drizzle on the chocolate on the cookies.
Try these other sweet recipes!
- Apple Cinnamon Bread (Our most popular recipe)
- Cranberry Orange Bread
- Fluffernutter Cookies
- Pumpkin Chocolate Chip Cookies
- Hot Spiked Apple Cider
NEVER MISS A RECIPE!
Follow me on social for more recipe ideas & inspiration!
Coconut Macaroons with Condensed Milk
- 3 1/4 cups (10 oz/300g) shredded coconut
- 3/4 cup (7 oz/225 g) sweetened condensed milk 1/2 of a 14 ounce can
- 1/2 cup (3 oz/90 g) chocolate chips
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl combine together sweetened shredded coconut with the sweetened condensed milk.
- Using a greased tablespoon or a tablespoon sized cookie dough scoop, scoop the coconut mixture onto the baking sheet.
- Bake until the cookies are lightly browned. Remove from oven and let the cookies cool completely.
- Melt the chocolate chips in a small bowl in the microwave. Cook for 30 seconds then stir the chocolate chips vigorously. Cook for an additional 15 seconds and stir again. Cook for 15 seconds at a time until chocolate is completely melted being sure to stir between each. Spoon the melted chocolate into a sandwich sized plastic zip bag. Cut a tiny bit off of one corner of the bag. Then drizzle over all of the cookies.
- Use white chocolate or dark chocolate instead of semi-sweet.
- Coconut macaroons will last up to two weeks in an airtight container in the fridge.
Did you make this recipe?
Please let me know how it turned out!