Easy Coconut Macaroons with Sweetened Condensed Milk
Make chewy, delicious coconut macaroons using just a few simple ingredients. This recipe relies on sweetened condensed milk for a quick, foolproof binder.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 18 macaroons 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 3 1/2 cups shredded, sweetened coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup semi-sweet chocolate chips for dipping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, combine the sweetened condensed milk, shredded coconut, vanilla extract, and salt. Mix well until all the coconut is evenly coated.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds. You can use a cookie scoop for uniform size.
- Bake for 12 to 15 minutes, or until the edges and tops are golden brown. Watch closely as they can brown quickly.
- Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If using chocolate, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the bottom of each cooled macaroon into the melted chocolate and place them back on parchment paper to set.
Notes
- For extra chewy coconut cookies, do not overbake. The centers should remain moist.
- If you want a crispier exterior, you can lightly toast the coconut before mixing it into the batter.
- This recipe makes simple chewy cookies that are naturally gluten free.
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18
- Sodium: 50
- Fat: 8
- Saturated Fat: 7
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 5