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Coconut Macaroons with Condensed Milk Recipe

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4.3 from 21 reviews

Delightfully chewy and sweet Coconut Macaroons made with sweetened shredded coconut, rich sweetened condensed milk, and a decadent chocolate chip topping. These bite-sized treats are perfect for dessert lovers seeking an easy no-bake recipe that requires minimal ingredients and prep time.

  • Total Time: 45 minutes
  • Yield: Approximately 20-24 macaroons

Ingredients

Coconut Macaroon Base

  • 3 1/4 cups (10 oz / 300 g) sweetened shredded coconut
  • 7 ounces (225 g) sweetened condensed milk (about half of a 14-ounce can)

Topping

  • 1/2 cup (3 oz / 90 g) chocolate chips

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir well until the coconut is fully coated and the mixture is sticky enough to hold its shape.
  2. Form Macaroons: Using a spoon or your hands, scoop out small portions of the coconut mixture and shape them into small mounds or balls. Place these on a baking sheet lined with parchment paper, leaving some space between each.
  3. Chill to Set: Refrigerate the formed macaroons for about 30 minutes to firm up before adding the chocolate topping. This step helps the macaroons hold together better during the next step.
  4. Melt Chocolate: While the macaroons chill, gently melt the chocolate chips in a microwave-safe bowl in 15-20 second increments, stirring in between, until smooth and fully melted.
  5. Top Macaroons: Remove the chilled macaroons from the refrigerator and drizzle or spoon melted chocolate over the tops of each macaroon. Alternatively, you can dip the bottoms or sides into the chocolate if preferred.
  6. Final Chill: Return the chocolate-topped macaroons to the refrigerator for another 15-20 minutes or until the chocolate sets completely.
  7. Serve and Store: Once set, serve the coconut macaroons immediately or store them in an airtight container in the refrigerator for up to one week.

Notes

  • Use sweetened shredded coconut for best results; unsweetened will alter the flavor significantly.
  • To make a dairy-free version, substitute sweetened condensed coconut milk and dairy-free chocolate chips.
  • If you prefer a crunchy texture, toast the shredded coconut lightly before mixing.
  • These macaroons can be stored in an airtight container at room temperature for up to 3 days but last longer when refrigerated.
  • For uniform size, use a small cookie scoop to portion the batter.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/coconut-macaroons-with-condensed-milk-recipe/