These coconut macaroons made with condensed milk and whipped egg whites are chewy, sticky and delicious! I dipped and drizzled them with a little chocolate, but you can just keep them plain. Coconut macaroons are an easy cookie ready in about 30 minutes and just seven simple ingredients!
When it comes to anything coconut I’m a huge fan. Whether it’s a coconut cake, coconut cream pie, or in this case a chewy sweet coconut macaroon sign me up. And these easy coconut macaroons are a heck of a lot simpler for me to get my coconut craving taken care of then making a pie or cake.
Yes, coconut macaroons are pretty simple cookies to make. You do need to whip a couple of egg whites and stir that into your coconut macaroon batter but all in all, they are fairly quick to make.
I used sweetened condensed milk to thicken and sweeten these macaroons, but a couple whipped egg whites to help lighten the cookies up a bit. I dipped them in chocolate but that’s totally optional. A delicious option. One I don’t always skip. But even on their own, they are scrumptious. Let’s just say my husband kept sneaking these off the cookie sheet on me.
And the best part about coconut macaroons is they are also naturally gluten free, too if that’s your thing. They are also naturally delicious, which is always my thing 😉
What’s the difference between a coconut macaroon and a macaron?
Oh there are some big differences! They are definitely NOT the same cookie at all. A coconut macaroon is a quick, coconut chewy cookie made with usually condensed milk and whipped egg whites.
A macaron, like my Boston Creme Pie Macarons is a delicate French cookie made with almond flour. They have some sort of filling and made into a little cookie sandwich.
What are coconut macaroons made of?
- Sweetened condensed milk – This ingredient is milk with the water removed and sugar has been added to create this sweet sticky liquid. Do not use evaporated milk, as it’s not the same and you will not get the same results. Your macaroon mixture would be VERY runny if you mixed these up. You will NOT use the whole can. I found if you used the whole can your macaroons spread quite a bit.
- Coconut – I used sweetened shredded coconut for this coconut macaroon recipe. If you use unsweetened coconut these cookies may be a little less sweet.
- Vanilla extract
- Almond extract – I flavored my coconut macaroons with vanilla and almond extract. If you’re not a fan of almond, you can always omit this and add additional vanilla, but I love the flavor!
- Egg whites – These help provide structure for our coconut macaroon cookies. Make sure they are room temperature so they whip up properly.
- Chocolate – I dipped these in some melted bittersweet chocolate, but semi-sweet chocolate also works. Or you don’t have to dip them in chocolate at all but I love the combination of chocolate and coconut together!
How To Make Coconut Macaroons With Condensed Milk
Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, almond extract and salt.
Whip the egg whites. In a second mixing bowl, with an electric mixer (hand mixer or stand mixer with your whisk attachment) whip egg whites on high speed until they make medium-firm peaks.
Stir in the egg whites. Using a spatula, gently fold the egg whites into the coconut mixture until it’s evenly combined and there are no streaks of egg whites remaining.
Bake cookies. Drop batter onto sheet pans lined with parchment paper using either a 1 ½ -inch scoop, or 2 teaspoons. Bake for 20 to 25 minutes, until golden brown. Remove from the oven. Cool the cookies on the baking sheet for 1 minute before moving to a wire rack.
Dip cookies in chocolate. Chop the chocolate and melt either in a double boiler or your microwave. Then dip the bottom of each macaroon in the melted chocolate and place on parchment paper to harden.
Heather’s Baking Tips
- Use a clean bowl. Make sure your bowl if clean when you whip your egg whites. Any trace of fat or grease can inhibit your egg whites from whipping up. I always like to wipe down my mixing bowl with a bit of lemon juice or vinegar before I start to remove any grease or fat residue before I start.
- Whip egg whites at room temperature. Room temperature egg whites will whip up to better volume than cold egg whites.
- Use a cookie scoop. For perfect, evenly sized macaroons that bake evenly I always recommend using a cookie scoop.
Recipe FAQ’s
You can definitely whip the egg whites with a whisk, but it will take some muscle and a few more minutes but can definitely be done.
These cookies can be stored at room temperature for up to 4 day, covered.
Yes you can freeze macaroons for up to 3 months. Thaw at room temperature before enjoying.
More Recipes To Try
Coconut Macaroons (Made With Condensed Milk)
Ingredients
- 14 ounces sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large egg whites room temperature
- 4 ounces semi-sweet chocolate melted (optional)
Instructions
- Preheat and prepare cookie sheets. Preheat oven to 325°F. Lightly grease a baking sheet or line with parchment paper.
- Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, almond extract and salt.
- Whip the egg whites. In a second mixing bowl, with an electric mixer (hand mixer or stand mixer with your whisk attachment) whip egg whites on high speed until they make stiff peaks. Using a spatula, gently fold the egg whites into the coconut mixture until it’s evenly combined and there are no streaks of egg whites remaining.
- Bake cookies. Drop batter onto sheet pans lined with parchment paper using either a 1 ½ -inch scoop, or 2 teaspoons. Bake for 20 to 25 minutes, until golden brown. Remove from the oven. Cool the cookies on the baking sheet for 1 minute before moving to a wire rack.
- Dip cookies in chocolate. Chop the chocolate and melt either in a double boiler or your microwave. Then dip the bottom of each macaroon in the melted chocolate and place on parchment paper to harden.
Video
Notes
- Storage: These cookies can be stored at room temperature for up to 4 day, covered.
- Freezing: Yes you can freeze macaroons for up to 3 months. Thaw at room temperature before enjoying.
- Sweetened condensed milk – Do not use evaporated milk, as it’s not the same and you will not get the same results. Your macaroon mixture would be VERY runny if you mixed these up.
- Coconut – I used sweetened shredded coconut for this coconut macaroon recipe. If you use unsweetened coconut these cookies may a little less sweet.
- Almond extract – I flavored my coconut macaroons with vanilla and almond extract. If you’re not a fan of almond, you can always omit this and add additional vanilla, but I love the flavor!
- Chocolate – I dipped these in melted chocolate after they baked, but this is totally optional and can be omitted.
Bridget says
I made these macaroons last night and they taste so good &. Yummy
Your recipe was super easy to follow
Thank you!!
Heather says
you’re welcome Bridget glad you loved the recipe 🙂