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Coconut Macaroons with Sweet Condensed Milk

Coconut Macaroons with Sweet Condensed Milk

Coconut Macaroons with Sweet Condensed Milk are a quick and easy no-fuss dessert featuring chewy shredded coconut bound by creamy sweetened condensed milk and accented with vanilla and a hint of salt. These naturally gluten-free macaroons offer a moist, tender texture with a slightly crisp exterior and a rich coconut flavor, perfect for any occasion and adaptable to various dietary needs.

  • Total Time: 35 minutes
  • Yield: 24 macaroons 1x

Ingredients

Scale

Primary Ingredients

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

Instructions

  1. Prepare your baking sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy removal of your macaroons once baked.
  2. Combine wet ingredients: In a large bowl, whisk together the sweetened condensed milk, egg whites, vanilla extract, and salt until smooth and slightly frothy.
  3. Fold in shredded coconut: Add the shredded coconut to the wet mixture, gently folding until every piece is coated evenly for that perfect chewy texture.
  4. Shape the macaroons: Using a small cookie scoop or spoon, form small mounds of the mixture onto your prepared baking sheet, spacing them about 1 inch apart.
  5. Bake and cool: Bake in a preheated oven at 325°F (160°C) for about 20-25 minutes or until the edges are golden brown. Allow them to cool completely before serving to set the texture.

Notes

  • Use fresh shredded coconut for enhanced flavor, or lightly toast dried shredded coconut before use.
  • Do not overbake to maintain a chewy and moist texture.
  • Chill shaped macaroons for 15 minutes before baking to help them hold their form better.
  • You can make smaller or larger macaroons depending on your preference or occasion.
  • Store leftovers in an airtight container at room temperature for up to five days; avoid refrigeration to prevent dryness.
  • For freezing, place macaroons in a single layer on a baking sheet, freeze until solid, then transfer to a sealed freezer bag for up to 2 months.
  • Reheat frozen or stored macaroons in a low oven (around 300°F / 150°C) for 5-7 minutes to restore softness and aroma.
  • 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
  • Calories: 110
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

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