These egg-free coconut macaroons with condensed milk are soft and chewy on the inside, perfectly golden on the outside, and require just a handful of simple ingredients.
P.S. You might like my rocky road chocolate bark recipe next time!
Be sure to check out the video and tips below. 👇
Whether you want a quick dessert, a holiday treat, or a foolproof cookie recipe, these chewy coconut macaroons are a foolproof dessert.
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🎥 Coconut Macaroon Video
❤️ Why You’ll Love These Coconut Macaroons
✅ Coconut macaroons without eggs (perfect for allergies or convenience)
✅ Made with sweetened condensed milk
✅ Soft, chewy centers with crispy edges
✅ Only 2 simple ingredients
✅ Ready in under 30 minutes
🥄 Ingredients for Coconut Macaroons
To make these easy coconut macaroons without eggs, you’ll need:
- 1 (28-oz) bag sweetened flaked coconut (about 9-10 cups)
- 1 (14-oz) can sweetened condensed milk (397 grams)
- Optional: melted chocolate for drizzling or dipping
👩🏼🍳 How to Make Coconut Macaroons (Step-by-Step)
1. Preheat Oven
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
2. Mix Ingredients
In a large bowl, combine shredded coconut, and condensed milk. Mix until everything is fully combined.
3. Shape the Macaroons
Using a spoon or cookie scoop, form small mounds, press tightly to hold the macaroon in shape and place them onto the prepared baking tray. Leave 2-inches of space between each macaroon.
4. Bake
Bake for 15–20 minutes, or until the tops are golden brown and the edges are lightly toasted.
5. Cool
Allow the macaroons to cool completely on the tray.
6. Add Chocolate (Optional but Recommended)
Drizzle melted chocolate over the top or dip the bottoms for chocolate coconut macaroons.
🍫Variations
Chocolate Drizzle Macaroons
Drizzle melted dark or milk chocolate over the tops for a bakery-style finish.
Chocolate-Dipped Macaroons
Dip the bottoms in chocolate and let them set for a crisp shell.
Extra Crispy Macaroons
Bake a few minutes longer for more golden edges.
Storage Instructions
Store your homemade coconut macaroons in an airtight container:
- Room temperature: up to 5 days
- Refrigerator: up to 1 week
- Freezer: up to 2 months
❓Frequently Asked Questions
No. Macaroons are coconut-based cookies, while macarons are delicate French sandwich cookies made with almond flour.
Yes, but condensed milk gives the best texture and sweetness for this easy recipe.
They were likely overbaked. Remove them once the tops are golden.
You need to leave the mixture for 5-10 minutes before baking.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
🥞 RECIPES TO TRY NEXT TIME
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COCONUT MACAROONS WITH CONDENSED MILK (2 INGREDIENTS!)
- Total Time: 5 minutes
- Yield: 30 1x
Description
These egg-free coconut macaroons with condensed milk are soft and chewy on the inside, perfectly golden on the outside, and require just a handful of simple ingredients.
Ingredients
1 (14-oz) can sweetened condensed milk (397 grams)
1 (28-0z) bag of shredded coconut (about 8-9 cups)
melted chocolate (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large bowl, combine shredded coconut, and condensed milk. Mix until everything is fully combined.
Using a spoon or cookie scoop, form small mounds, press tightly to hold the macaroon in shape and place them onto the prepared baking tray. Leave 2-inches of space between each macaroon.
Bake for 15–20 minutes, or until the tops are golden brown and the edges are lightly toasted.
Allow the macaroons to cool completely on the tray.
Drizzle melted chocolate over the top or dip the bottoms for chocolate coconut macaroons.
Notes
Use a cookie scoop for evenly sized macaroons.
Don’t over-bake, this keeps them soft and chewy.
Let them cool fully before removing from the tray.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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