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Coconut Macaroons with Sweet Condensed Milk

Coconut Macaroons with Sweet Condensed Milk

Easy, chewy Coconut Macaroons with Sweet Condensed Milk that combine creamy sweetness and natural coconut chewiness. These golden treats are perfect for a quick, customizable dessert or snack, featuring a moist center and a subtly crunchy crust made with simple pantry staples.

  • Total Time: 30-35 minutes
  • Yield: About 18-20 macaroons 1x

Ingredients

Scale

Main Ingredients

  • 2 1/2 cups sweetened shredded coconut
  • 1 (14 oz) can sweetened condensed milk
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat and prepare your baking sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix shredded coconut and baking powder: In a medium bowl, combine the sweetened shredded coconut and baking powder, making sure the baking powder is evenly distributed to give your macaroons a light rise.
  3. Whip egg whites until soft peaks form: Beat the egg whites with a pinch of salt using an electric mixer until soft peaks develop, which will help give your macaroons their airy texture.
  4. Fold in condensed milk and vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped egg whites, keeping as much air as possible for fluffiness without deflating your mixture.
  5. Combine with coconut mixture: Carefully fold the coconut and baking powder mixture into the wet ingredients until just combined, ensuring every shred is coated and ready for baking.
  6. Scoop and bake: Using a tablespoon or small cookie scoop, drop rounded mounds of batter onto the lined baking sheet, leaving some space between each macaroon. Bake for 20-25 minutes until golden brown on the edges and set.
  7. Cool and enjoy: Allow the macaroons to cool completely on the baking sheet before transferring to a wire rack or serving plate. This rest time helps them firm up perfectly.

Notes

  • Use fresh shredded coconut: For best results, choose recently packaged shredded coconut to maintain optimal flavor and moisture.
  • Don’t over-mix: Fold gently to keep the air in the egg whites, ensuring a light and tender texture.
  • Watch baking time: Remove from the oven at the first hint of golden edges to keep the inside moist.
  • Prevent sticking: Use parchment paper or a silicone baking mat to easily lift the macaroons after baking.
  • Store properly: Keep in an airtight container at room temperature for a few days or refrigerate for longer freshness.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 macaroon (approximate)
  • Calories: 110 kcal
  • Sugar: 12 g
  • Sodium: 50 mg
  • Fat: 5 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 10 mg

Keywords: coconut macaroons, sweetened condensed milk, chewy cookies, gluten free dessert, easy macaroons, coconut dessert