Easy Coconut Macaroons with Sweetened Condensed Milk
By Rebecca St. Clair
These easy coconut macaroons are soft and tender on the inside with a toasty coconut outside. These perfect little bite-sized treats are super versatile and can be made with melted chocolate mixed in for an extra decadent macaroon or add some interest by mixing in dried fruit or nuts.
These coconut macaroons are so quick and easy to make using only a handful of simple ingredients! These cookies are often served at Passover or make appearances during the holidays inside of Christmas cookie tins.
How to store homemade coconut macaroons with sweetened condensed milk
Since coconut macaroons are made with very few simple ingredients they have a pretty long shelf life. However since they are made with mainly dried shredded coconut, it is best to store them in an airtight container, as they are prone to drying out.
Room temperature
Coconut macaroons can be stored at room temperature, in an airtight container, for up to 1 week.
Fridge
Coconut macaroons can be kept fresh in the fridge for 1 month. Store them in an airtight container so they do not dry out or absorb any of the odours from the fridge. They can be eaten cold straight from the fridge or allow them to warm to room temperature for a softer cookie.
Freezer
Coconut macaroons freeze very well and is a great way to make these treats ahead and store away for later. These coconut macaroons can be stored in an airtight container and stored in the freezer for up to 3 months. Allow the cookies to warm to room temperature before serving.
Are coconut macaroons made with sweetened condensed milk gluten-free?
Yes! These simple cookies are naturally gluten-free! This is one of the reasons they are a popular cookie enjoyed around Passover.
Alternatives and mix-ins for coconut macaroons
This versatile cookie is perfect for adding different flavours, dips, drizzles, and mix-ins. here are a few popular choices you might want to try!
Chocolate Macaroons
This is the most popular macaroon alternative. Chocolate just seems to make everything better! To make chocolate macaroons, add in 8 squares of melted bakers unsweetened chocolate to the original recipe. Bake as directed.
Chocolate chip macaroons
Just like chocolate chip cookies, chocolate chip macaroons are always a favourite! Since these cookies are relatively small, I like to add in the mini chocolate chips for the perfect chocolate balance in these bite-sized treats.
Chocolate dipped coconut macaroons
This not only tastes great but looks deliciously tempting! After the macaroons have baked and cooled dip the bottom of each cookie into melted semi-sweet chocolate. Set aside on a piece of parchment paper or plastic wrap until the chocolate is set.
Alternatively, place the melted chocolate in a piping bag and drizzle ribbons of chocolate over top of the macaroons. Set aside for he chocolate to set.
Other mix-ins for macaroons
Try mixing in dried fruit or nuts. Since these cookies are small make sure to chop any larger fruit of nuts into small pieces before mixing them in.
When to serve coconut macaroons with sweetened condensed milk
These Coconut macaroons can be served any time of year! However, they are especially popular during Passover and around the holiday season!
How to make coconut macaroons with sweetened condensed milk
Ingredients
3 bags unsweetened shredded coconut 600 g
1 can sweetened condensed milk 300 ml
2 teaspoons vanilla 10 ml
for chocolate macaroons
8 squares unsweetened bakers chocolate, melted 224 g
(optional) 1 cup mix-ins of choice 250 ml
Method
- Preheat oven to 325 °F (160 °C).
- In a large bowl add the coconut, sweetened condensed milk, and vanilla. (If making chocolate or adding mix-ins, add these now)
- Mix until evenly distributed.
- Using your hands or two spoons, make little bite-sized balls.
5. Place the macaroons on a lined baking sheet.
6. Bake for 12 – 15 minutes or until the edges are lightly toasted.
7. Allow to cool slightly on the tray to set, then remove to a wire rack to cool completely.
8. Cookies may be drizzled or dipped with melted semi-sweet chocolate if desired.
Coconut Macaroons with Sweetened Condensed Milk
Sweet and tender toasty coconut cookies. These can be dressed up with chocolate, dried fruit, and nuts for a unique sweet treat! These little cookies are naturally gluten-free and are often enjoyed during passover.
Ingredients
- 3 bags unsweetened shredded coconut 600 g
- 1 can sweetened condensed milk 300 ml
- 2 teaspoons vanilla 10 ml
For Chocolate Macaroons
- 8 squares unsweetened bakers chocolate, melted 224 g
- (optional) 1 cup mix-ins of choice 250 ml
Instructions
- Preheat oven to 325 °F (160 °C).
- In a large bowl add the coconut, sweetened condensed milk, and vanilla. (If making chocolate or adding mix-ins, add these now)
- Mix until evenly distributed.
- Using your hands or two spoons, make little bite-sized balls.
- Place the macaroons on a lined baking sheet.
- Bake for 12 - 15 minutes or until the edges are lightly toasted.
- Allow to cool slightly on the tray to set, then remove to a wire rack to cool completely.
- Cookies may be drizzled or dipped with melted semi-sweet chocolate if desired.
Nutrition Information
Yield
50Serving Size
1Amount Per Serving Calories 129Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 18mgCarbohydrates 10gFiber 2gSugar 7gProtein 2g
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