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Easy Chewy Coconut Macaroons with Sweetened Condensed Milk

A pile of freshly baked, golden brown coconut macaroons with toasted edges on a white plate.
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You need a simple recipe for coconut macaroons that delivers a chewy inside and golden, crisp edges. This recipe uses sweetened condensed milk for a quick, foolproof dessert that is better than bakery style.

Ingredients

Scale
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups sweetened shredded coconut
  • Optional: 1/2 cup semi-sweet chocolate chips for dipping

Instructions

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweetened condensed milk, vanilla extract, and salt. Mix until just combined.
  3. Add the shredded coconut to the milk mixture. Stir well until all the coconut is evenly coated.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming small mounds. You can shape them slightly if you prefer a more uniform look.
  5. Bake for 12 to 15 minutes, or until the edges are golden brown and the tops are lightly toasted.
  6. Remove the macaroons from the oven and let them cool completely on the baking sheet before moving them. They will firm up as they cool.
  7. If you are dipping them in chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the bottom half of each cooled macaroon into the melted chocolate and place back on parchment paper to set.

Notes

  • For extra flavor, add 1/2 teaspoon of almond extract along with the vanilla.
  • To achieve extra crispy edges, you can bake them for 1-2 minutes longer, watching carefully to prevent burning.
  • This recipe is naturally gluten free, making it a great option for holiday cookie trays.

Nutrition

Find it online: https://devourdish.com/coconut-macaroons-easy-chewy-recipe/