Ever stared at a sad, empty cookie plate at midnight, just thinking… “What’s something sweet, quick, and won’t leave me with a sink full of dishes?” That’s exactly why coconut macaroons with condensed milk are my absolute go-to. You don’t need to be fancy to feel like you’re pulling off a five-star restaurant dessert. I mean, with only a handful of ingredients and simple steps, you get this chewy, golden treat—no mixer or frills needed. And by the way, if you love tropical sweets, you might also want to peek at my crazy easy hawaiian pineapple coconut fluff recipe that’s always a hit at my potlucks. 
Coconut Macaroon vs. a Macaron
Alright, time for some vocabulary myths to bust. It’s wild how often people mix up coconut macaroons and macarons. Seriously, even my neighbor—who bakes every weekend—thought they were basically the same thing. Spoiler: They’re not.
Macaroons, the star here, are those coconutty, chewy bites. Picture coconut snowballs, baked until the tops get all golden and toasty. Macarons (with one “o” less, but that vowel makes a big difference), they’re those pastel sandwich cookies from France. Super fancy, delicate, filled with buttercream or jam.
So, if you’re looking for something moist, simple, and totally crowd-pleasing—macaroons with condensed milk will treat you right. No piping bags, no complicated steps. Honestly, I wouldn’t even try macarons when I’m in a rush or the kitchen is a mess. It’s macaroons all the way for me.
“Best batch I ever made—super easy and got devoured in minutes at our last BBQ,” says my cousin Jen. “Even the kids fought over the last one.”
What is the Difference Between Macaron and Macaroon?
You’d think it’s just an extra letter in the spelling, but man, these are different worlds. Macaron? It’s mostly almond flour, egg whites, and a lot of patience. Macaroon? All about the coconut and sweetened condensed milk. Plus, macaroons have this rustic, homemade charm—like your favorite grandma’s best recipes—while macarons look good enough to belong in a Paris bakery.
Another funny thing: macarons are all about precision. If you sneeze, it’ll crack. Macaroons are forgiving. Messy scoops? No problem. They’ll still be chewy, delightful, and super tasty. My grandpa can even make them with “just eyeballing” the measurements (not that I recommend that, but it’s a thing he does).
Why Condensed Milk Macaroons are the Best
Look, I’ve tried a bunch of macaroon recipes. Sometimes they’re dry. Sometimes, just kind of sad. The game-changer? Condensed milk. It gives these cookies their magical chewiness—sticky, rich, absolutely addictive.
You won’t need a shopping list as long as your arm, either. Just coconut, sweetened condensed milk, a bit of vanilla, and egg whites for fluff. Scoop, bake, done! What you get is a cookie that tastes like it took way more effort than it did.
Real talk: I brought these to work last week and not a crumb was left. Even the “I’m not a dessert person” folks hovered by the tray until it disappeared, then asked for the recipe. You could even dunk them in chocolate if you’re feeling extra. But honestly, they’re great plain.
Serving Tips
Now for the fun part—serving these beauties. There’s more than one way to do it:
- Pile onto a cake stand for that bakery-counter look.
- Dust with a little powdered sugar if you’re feeling fancy.
- Dip half in melted chocolate (dark chocolate, in my house) for some “wow.”
- Serve with coffee or tea (try a strong black tea—it’s amazing).
Trust me, coconut macaroons with condensed milk fit just as well at a brunch as they do at midnight when your sweet tooth kicks in.
Storage
Wondering if you can make these ahead, or if they’ll go stale fast? Good news—these cookies love to be made in batches. Once cooled, I toss them in an airtight container, layered with wax paper if I’m being organized (not always). They stay fresh and chewy for almost a week, I swear.
Stick them in the fridge if it’s hot out, and if you really want to keep ‘em longer, the freezer is your friend. I honestly think they’re even better a day after baking. That’s rare for cookies, right? Well, somehow the flavors chill out and just… blend.
If you ever find a lost macaroon behind the bread box (happens at my place) after a few days, give it a shot—they don’t get sad and dry like other cookies. Almost indestructible.
Common Questions
Q: Can I use unsweetened coconut for this recipe?
A: Totally! The cookies will be a bit less sweet, but the condensed milk keeps them moist. If you do, maybe add a tiny bit more sugar if you want that extra treat factor.
Q: Can I make these gluten-free?
A: Absolutely—these are naturally gluten-free, just check the labels on your condensed milk to be safe.
Q: Why did my macaroons spread too much?
A: Sometimes that happens if there’s too much condensed milk or not enough coconut. Next time, try adding a little more coconut or chilling the dough before scooping.
Q: Do I have to use egg whites?
A: I love the slight lift egg whites give, but you can skip them if you want. The cookies will be more dense, but still tasty.
Q: Can my kids help with this recipe?
A: Oh my gosh, yes. Mixing and scooping are a blast for little ones! Just be ready for sticky fingers.
Ready for the Easiest Cookie Ever?
There you have it: simple, chewy, crowd-pleasing coconut macaroons with condensed milk. I promise, once you try them, you’ll never bother with complicated sweets again. Need more details? I learned a lot from both Coconut Macaroons with Condensed Milk – Entertaining with Beth and How Do You Make Macaroons? – Coconut Macaroon Recipe if you want more inspo. If you’re looking for a fresh savory recipe afterward, try this bright and zesty lemony lentil salad with feta—such a good contrast!
Alright, go grab that coconut and can of condensed milk—these cookies are too easy not to try tonight. 
Coconut Macaroons with Condensed Milk
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, combine shredded coconut, sweetened condensed milk, vanilla extract, and egg whites.
- Mix the ingredients until well combined.
- Using a tablespoon or cookie scoop, drop mounds of the mixture onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15 minutes or until the tops are golden and toasted.
- Allow to cool before serving.