These coconut macaroons are the easiest cookies you can make with just 3 ingredients. Made with almond meal, desiccated coconut, and condensed milk these take only 5 minutes to prep and 20 minutes to bake.
Table of Content
You must love coconut to enjoy these cookies. While you can use freshly grated coconut, the desiccated is perfect when you want to make these for the holiday cookie platter.
Why make these cookies?
- These cookies are simple, easy, and delicious. All you have to do is mix three main ingredients together, scoop them on a baking tray, bake for about 15 to 18 minutes, and voila!
- This is one of those cookies that I take with me on playdates. They are eggless, vegetarian, and gluten-free.
- Also, if you want, you can also make it nut-free by replacing the almond meal with coconut flour.
Ingredient and substitutes
- Condensed milk - Just one can of condensed milk makes a whole batch of cookies. You can use homemade condensed milk as well as long as you have the right consistency.
- Coconut - I'm using desiccated coconut and this works best for me so I can keep the cookies for a while. Freshly grated coconut works for this just as well. Although, fresh coconut cookies have a much shorter shelf life.
- Almon meal - This adds flavor and texture to the cookie. You can also use coconut flour or semolina.
- Vanilla - The condensed milk does have vanilla so you can omit this ingredient. But a little splash of good vanilla always works in its favor.
Step by step instructions
- Preheat oven at 170 °C/ 340 °F / Gas Mark 3.
Pro tip - Make sure the oven is well preheated before you put the cookies in or they will spread too much. - In a mixing bowl, add the sweetened condensed milk, vanilla extract, and salt.
Pro tip - Condensed milk already has vanilla extract so you can omit it. Alternatively, you can also add ¼ teaspoon coconut extract. - Followed by the dedicated coconut and almond meal (or coconut flour) - Combine well.
Pro tip - At first, the mixture will be wet but as the coconut absorbs moisture it will get drier. So, do not add more coconut or flour.
- Using two spoons or a cookie scoop - drop small mounds on a baking tray lined with parchment paper or a silicone mat.
- Bake for about 15 to 18 minutes or until lightly golden around the edges. I like a slight color on my cookies but these can be baked fairly white.
- Cool on the baking tray then on a wire rack.
Pro tip - The cookies may appear soft at first but they will dry and continue to cook on the hot baking tray. - Enjoy!
More recipes with coconut
- Coconut cake with coconut cream filling
- Coconut chocolate truffles
- Chocolate coconut fudge
- Chocolate chip coconut bars
- Coconut balls
Frequently asked questions
Coconut flakes and shredded coconut are usually used but desiccated coconut can also be used. They all work well.
The only difference is that macaroons made with dried coconut such as desiccated or flakes have a longer shelf life.
Macarons made with dried coconut flakes or desiccated coconut can be kept out at room temperature for a week. While the fresh will stay out for 2 to 3 days.
Any nut meal can be used instead of an almond meal. I love pecans as well as cashew nut meals. You can even use coconut flour for a more coconut flavor.
Too much moisture in the macaroons. This can happen especially when using fresh coconut as the coconut releases too much juice. The right consistency is not too liquidy.
If you don't want coconut cookies you can make these condensed milk cookies or sweetened condensed milk cookies,
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Printable Recipe
Almond Coconut Macaroons (GF)
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Ingredients
- 14 oz (396 g) Condensed milk (1 can sweetened CS )
- 2 ½ cup (200 g) Desiccated coconut unsweetened
- ¼ cup (30 g) Almond meal (or coconut flour)
Plus
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven at 170°C/ 340°F / Gas Mark 3.Pro tip - Make sure the oven is well preheated before you put the cookies in or they will spread too much.
- In a mixing bowl, add the sweetened condensed milk, vanilla extract, and salt.Pro tip - Condensed milk already has vanilla extract so you can omit it. Alternatively, you can also add ¼ teaspoon coconut extract.
- Followed by the dedicated coconut and almond meal (or coconut flour) - Combine well. Pro tip - At first the mixture will be wet but as the coconut absorbs moisture it will get drier so do not add more coconut or flour.
- Using two spoons or a cookie scoop - drop small mounds on a baking tray lined with parchment paper or a silicone mat.
- Bake for about 15 to 18 minutes or until lightly golden around the edges. I like a slight color on my cookies but these can be baked fairly white.
- Cool on the baking tray then on a wire rack.Pro tip - The cookies may appear soft at first but they will dry and continue to cook on the hot baking tray.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Katherine
I had forgotten all about macaroons. Love these and can't wait to make them!
Andrea
I love how just a handful of ingredients comes together to make these delicious cookies! Almond flour is so tasty and pairs well with coconut.
Beth Sachs
Macaroons remind me of my childhood! My grandmother used to make the best. I'll be giving this recipe a go soon!