These easy coconut macaroons with condensed milk need just 2 ingredients. They’re soft and chewy in the middle, golden on the outside, and made without eggs — a simple coconut macaroon recipe that’s ready in under 30 minutes.
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.
Jump to:
💰 Why This Recipe Is Budget-Friendly
Only 2 ingredients: You only need desiccated coconut and sweetened condensed milk, so there's no long or expensive ingredient list.
Pantry staples: Both ingredients have a good shelf life, making them handy ingredients to keep in the pantry for inexpensive baking.
Makes a big batch: One recipe makes around 30 macaroons, making them an affordable option for parties, lunchboxes or when you're feeding a crowd.
No expensive extras: There's no need for chocolate, nuts, specialty flour or other costly baking ingredients.
🎥 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 with Condensed Milk
To make these easy coconut macaroons without eggs, you’ll need:
- 1 (14-oz.) bag sweetened flaked coconut (about 5 ⅓ 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. Let the mixture rest for 5–10 minutes before shaping. This helps the coconut absorb some of the condensed milk and helps the macaroons hold their shape while baking.
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
Yes. Sweetened condensed milk works as both the sweetener and binder in these coconut macaroons, so you don't need eggs. Combined with shredded coconut, it creates soft, chewy centres with golden, crisp edges.
No. These coconut macaroons are made without eggs. Sweetened condensed milk helps bind the coconut together while also adding sweetness, making this an easy 2-ingredient coconut macaroon recipe.
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 💚
If you're weighing your ingredients, use my 100 grams to ounces conversion chart for a quick and easy conversion.
🥞 RECIPES TO TRY NEXT TIME
3 INGREDIENTS CHOCOLATE BROWNIES
Print
COCONUT MACAROONS WITH CONDENSED MILK (2 INGREDIENTS!)
- Total Time: 25 minutes
- Yield: 30 1x
Description
These easy coconut macaroons with condensed milk are made with just 2 ingredients. They’re egg-free, soft and chewy in the middle, golden on the outside, and ready in under 30 minutes.
Ingredients
1 (14-oz) can sweetened condensed milk (397 grams)
1 (14-oz.) bag sweetened flaked coconut (about 5 ⅓ 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. Let the mixture rest for 5–10 minutes before shaping. This helps the coconut absorb some of the condensed milk and helps the macaroons hold their shape while baking.
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
Comments
No Comments