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These easy chocolate coconut macaroons with condensed milk are rich, chewy, and utterly delicious. This simple 4-ingredient recipe comes together in minutes and yields crisp edges with soft, gooey centers—perfect for when you want a quick, comforting treat.
If you love coconut, try my other coconut recipes like coconut cake and coconut cream cupcakes for more inspiration.
I’ve been planning to share this chocolate coconut macaroon recipe for a while because they’re one of my favorite easy sweets to keep on hand. They’re great when you want something indulgent but don’t want to spend a lot of time or use many ingredients.
These macaroons are especially handy if you’re low on flour, butter, or eggs. Using sweetened condensed milk gives structure and sweetness without extra steps. They’re eggless, gluten-free, and only need a few minutes to assemble and about a dozen minutes in the oven.
Why You’ll Love These Chocolate Coconut Macaroons
- If you adore coconut, these macaroons highlight that flavor beautifully—the chocolate drizzle balances the sweetness and adds a nice contrast.
- This recipe skips whipping egg whites altogether; it’s mixed in one bowl for minimal fuss.
- With just four ingredients and simple steps, it’s an ideal recipe for busy bakers or beginner cooks.
Ingredient Notes and Substitutions
- Shredded coconut: I prefer unsweetened shredded coconut. The condensed milk provides enough sweetness, and unsweetened coconut keeps the texture just right. Choose a finely shredded variety for the best binding.
- Condensed milk: Sweetened condensed milk is key here—it sweetens and binds the macaroons. Use canned sweetened condensed milk from the baking aisle.
- Chocolate: Semisweet chocolate chips work well for melting and drizzling, but you can use any chocolate you prefer.
Step-By-Step Instructions
STEP ONE: Combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir them in a large bowl until the coconut is fully coated and the mixture is evenly moist.
STEP TWO: Transfer to a lined baking sheet. Use an ice cream scoop or tablespoon to portion mounds about 2 inches apart. If the mixture falls apart, gently press it together with your hands; it will firm up during baking.
STEP THREE: Bake at 350°F. Bake for about 12–14 minutes, until the macaroons are slightly golden and set. Let them cool on the pan for 10–15 minutes to finish setting before moving them to a rack.
STEP FOUR: Drizzle with chocolate. Melt your chocolate and either dip the bottoms or drizzle over the tops of cooled macaroons. Let the chocolate set before serving.
Expert Tips
- Use unsweetened shredded coconut for the best texture and to avoid over-sweetening the macaroons.
- If the scooped mounds look loose, press them gently with your hands; they’ll hold together after baking.
- Allow the macaroons to cool on the baking sheet briefly before transferring—this helps them set and prevents breakage.
Frequently Asked Questions
They are different cookies. Macarons are delicate French sandwich cookies made with egg whites and often almond flour, filled with flavored ganache or buttercream. Macaroons are denser, chewy coconut cookies, often dipped or drizzled with chocolate.
They are done when the tops and edges are slightly golden and the bottoms look set.
A little spreading is normal. If they spread too much, the mixture may have warmed up. Work in smaller batches and chill the mixture briefly if needed.
No. Evaporated milk is not sweetened and is much thinner than sweetened condensed milk, so it won’t provide the sweetness or binding needed for this recipe.
Yes, you can try sweetened condensed coconut milk as a dairy-free alternative; results should be similar though I haven’t personally tested it.
How To Store
Store these chocolate coconut macaroons in an airtight container at room temperature or refrigerated for up to 5 days. If refrigerated, bring them to room temperature before serving for the best chewiness.
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📖 Recipe
Easy Chocolate Coconut Macaroons With Condensed Milk
Ingredients
- 5 ½ cups (275g) unsweetened shredded coconut
- 14 ounces sweetened condensed milk
- ¼ teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips melted
Instructions
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Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
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In a large bowl, stir the shredded coconut, condensed milk, and vanilla extract together until fully combined. The mixture should be evenly moist.
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Use a cookie scoop to portion macaroons onto the prepared baking sheets, about 2 inches apart. Bake 12–14 minutes, until slightly golden and set. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
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Dip or drizzle melted chocolate over the cooled macaroons. Allow the chocolate to set before serving.
Notes
- If the mounds are loose when scooped, press them gently with your hands to form firm shapes; they will hold after baking.
- A large cookie scoop makes larger macaroons; use a tablespoon or adjust size as desired.
