Coconut Macaroons with Condensed Milk
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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dessert and Pastries
Cuisine: American
Servings: 8
Calories: 377kcal
- 3 1/4 cups (10 oz/300g) shredded coconut sweetened
- 7 ounces/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 exactly 7 ounces of weighed sweetened condensed milk (resist the urge to add the whole can or more than 7 ounces, cookies will melt).
Using a tablespoon sized cookie dough scoop, scoop the coconut mixture and pack it into the scoop but don't overload it. Drop onto the baking sheet.
Bake for 10-15 minutes until the cookies are lightly browned. Remove from oven but keep the cookies on the cookie sheet for 5 minutes to set.
To Make Chocolate Drizzle
- RESIST THE URGE TO USE MORE THAN 7 OUNCES OF SWEETENED CONDENSED MILK, COOKIES WILL MELT.
- Weigh out the sweetened condensed milk to ensure you get the right amount.
- 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.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Serving: 2cookies | Calories: 377kcal | Carbohydrates: 69g | Protein: 5g | Fat: 40g | Saturated Fat: 34g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 283mg | Potassium: 458mg | Fiber: 4g | Sugar: 38g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg