Chewy Condensed Milk Coconut Macaroons Easy Homemade Sweet Treat Recipe
These chewy condensed milk coconut macaroons are a quick, fuss-free sweet treat with a perfect balance of sweetness and chewiness, made from simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 24 macaroons 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups (240 grams) sweetened shredded coconut
- 1 cup (300 ml) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- Pinch of salt
- Optional: ½ teaspoon almond extract
Instructions
- Preheat your oven to 325°F (160°C). Line your baking sheet with parchment paper.
- Beat the egg whites with a pinch of salt until soft peaks form (about 3-5 minutes with an electric mixer).
- In another bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
- Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate them.
- Using a cookie scoop or spoon, drop mounds of about 1.5 tablespoons each onto the prepared baking sheet, leaving about 1 inch space between each.
- Bake for 15-20 minutes until edges are golden brown but centers remain soft. Check around 15 minutes to avoid overbaking.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy fresh or store in an airtight container.
Notes
If macaroons spread too much, chill the mixture for 15 minutes before scooping. Do not overbake to maintain chewiness. Use parchment paper to prevent sticking. For vegan adaptation, use aquafaba and coconut condensed milk alternatives.
Nutrition
- Serving Size: 1 macaroon
- Calories: 90110
- Fat: 46
- Carbohydrates: 1215
- Protein: 12
Keywords: coconut macaroons, chewy macaroons, condensed milk macaroons, easy coconut cookies, homemade sweet treat, gluten-free dessert