Coconut Macaroons with Condensed Milk

A Coconut Macaroon with Sweetened Condensed Milk is one of the easiest cookie recipes to make in the spring.

It takes less than 6 ingredients to make and they whip up in a snap! They are delicious as is, but if you want to kick them up a notch, dip their bottoms in melted semi-sweet chocolate, and they become absolutely divine! 

For another great springtime dessert try my Lemon Curd Tart or my Homemade Cannoli Cream with Store-bought Shells.

Coconut Macaroon vs. a Macaron

• A coconut macaroon is an easy drop cookie made with coconut flakes and sweetened condensed milk, most recipes also include whipped egg whites as well.
• They are a popular dessert for passover because they are grain-free.
• A macaron, or French Macaron as they are known, are sandwiched cookies made from almond flour and egg whites, and colored with bright pastel colors thanks to the use of food coloring.
• Their fillings can range from butter cream, to lemon curd, to chocolate ganache. They can be very complicated to make! And frustrating to master! But you can get all my tips in my Foolproof French Macaron recipe. 

Ingredients:

• 14 ounce bag of Sweetened Coconut When making these classic cookies I only trust the classic brands! I use Baker’s Angel Flake Sweetened Coconut, because it never fails and is readily available. 
• 14 ounce can Sweetened Condensed Milk I use Eagle Brand. Again, best to trust the classics.
• Vanilla Extract A little vanilla extract will add more depth of flavor to your cookie. But be sure it’s pure vanilla extract and not imitation vanilla extract and you’ll get the best flavor.
• Salt To enhance and balance out all the flavors.
• Egg Whites There are recipes out there that make a coconut macaroon with just the sweetened condensed milk and the coconut. I have tried this. But, they are too dense and too sweet in my opinion. The whipped egg whites add a lightness to the macaroon and lessens the sweetness as well. 
• Semi-Sweet Chocolate Chips All you need to do is melt them in the microwave in :30 intervals, stirring with a fork in-between each interval, until it’s a smooth consistency. 

Step#1: Mix the Base

• In a large mixing bowl you’ll mix together the coconut, sweetened condensed milk, the vanilla and salt.
• It’s such an easy recipe because you simply place everything in a bowl and stir!
• You don’t even have to measure out the coconut or the sweetened condensed milk, you just open their packages and pour. 

Step#2: Add the Egg Whites

• Once you mix up the base you’ll notice the batter will be dense and heavy.
• Add the whipped egg whites, ion thirds, folding them in between each addition, being careful not to deflate them.
• You’ll notice the batter will become a bit lighter, and is ready to be scooped.That’s it! 

Step#3: Scoop the Batter

• You can use a small, medium or large Ice Cream scoop for these cookies.
• I like to use the medium scoop so that the cookies are generous in size. You’ll get a dozen macaroons with a medium scoop.
• The cookies will not spread out much so you can fit at least 9 on one tray.
• Be sure to use a sheet of parchment paper or a Silpat to line the baking tray. Since these cookies are sticky and they will stick to a baking sheet, even if greased! 

Step#4: Bake, Cool and Dip

• After the cookies are baked it’s important to allow them to cool for at least 15 minutes. They will be easier to lift off the tray when they are cool.
• Cooled cookies will also be less fragile and will not fall apart when dipped in the chocolate.
• It’s best to submerge the cookies at least 1/4″ in the chocolate, that way they will have a nice ring of chocolate around the bottom. I find this is the easiest way to add the chocolate. But you could also drizzled the chocolate on top as well. 
• Place the cookies on a clean piece of parchment paper (or flip the sheet over so it’s clean) and allow then to set up in the refrigerator for 30 minutes. 

Serving Tips

• Keep the cookies uncovered in the refrigerator until ready to serve.
• Remove them from the refrigerator 10-15 minutes before serving to come up to room temperature. The texture and flavor will be better.

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Coconut Macaroons with Condensed Milk

Yield: 12

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A Coconut Macaroon with Sweetened Condensed Milk is one of the easiest cookies to make in the spring. It takes less than 6 ingredients to make and they whip up in a snap!

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Ingredients

• 14 ounces (396g) of sweetened coconut flakes
• 14-ounce (396 g) can of sweetened condensed milk
• 2 egg whites, whipped to a stiff peak
• ⅛ tsp (large pinch) salt
• 1 tsp (5 ml) vanilla extract
• 2 cups (340g) Semi-Sweet Chocolate Chips

Instructions

1. Preheat the oven to 325F degrees.
2. Line a baking sheet with parchment paper or a Silpat mat and set aside.
3. In a large mixing bowl combine the coconut, sweetened condensed milk, vanilla extract and salt.
4. Stir until the coconut and sweetened condensed milk are well incorporated.
5. Whip the egg whites with an electric mixer until stiff peaks form.
6. Fold in the egg whites, into the coconut mixture, in thirds, lightening the batter in each addition.
7. Using a medium-sized ice cream scoop, portion out 9 batter balls on the baking sheet.
8. Bake for 25 minutes. Remove from the oven and allow to cool.
9. Meanwhile, place the chocolate chips in a microwave safe bowl, and microwave on high at :30 intervals, stirring with a fork in between, to melt the chocolate into a smooth consistency.
10. Submerge the coconut macaroon in the chocolate at least 1/4" deep, remove and allow the excess to drip off.
11. Place the cookie on a clean parchment lined baking sheet to set up.
12. For faster setting, place the tray in the refrigerator for 30 minutes.
13. Keep refrigerated until ready to serve.
14. Remove 10-15 minutes before serving to come up to room temperature.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 632Total Fat: 34gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 349mgCarbohydrates: 80gFiber: 10gSugar: 65gProtein: 8g