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Easy Coconut Macaroons with Condensed Milk

An easy, delicious coconut cookie, using egg whites and sweetened condensed milk to create a light and airy bite!
Prep Time 10 mins
Cook Time 18 mins
Cooling 20 mins
Total Time 38 mins
Course Dessert
Servings 20 cookies


  • 2 Egg whites
  • 14 ounces Shredded coconut sweetened
  • 3/4 cup Sweetened condensed milk
  • 1/4 teaspoon Coconut extract
  • 1/8 teaspoon Almond extract
  • 2 cups Chocolate chips
  • 1/4 cup Sprinkles


  • Preheat oven to 350 degrees. Line one baking sheet with parchment paper.
  • Separate egg whites from egg yolks.
  • Whip egg whites on a medium-high speed until stiff peaks form.
  • In a separate bowl, mix together sweetened condensed milk, coconut extract, and almond extract. Mix in shredded coconut.
  • Add 1/3 of the egg whites into the coconut mixture. Fold the egg whites in gently. Repeat this step until all of the egg whites have been folded in.
  • Use a large cookie scoop to scoop up a portion of the coconut mixture. Gently pack the mixture into the scoop to create a smooth surface. Place the scoop onto the parchment-lined baking sheet.
  • Bake the cookies for about 18 minutes, until the outer edges are golden brown.
  • Remove from oven and let cool for 10 minutes
  • Once the cookies are cool, melt the chocolate in the microwave for 30-second increments until fully melted.
  • Dip the bottoms of the cookies into the chocolate and then place on a piece of wax paper to harden for 10 minutes.
  • You can drizzle any leftover chocolate on top and add a few sprinkles before the chocolate hardens.
  • Your coconut macaroons are ready!



This recipe doesn't use the WHOLE can of sweetened condensed milk! Save the rest to put in your coffee, drizzle over french toast, or add to your ice cream! 
Keyword coconut, coconut macaroons, coconut macaroons with condensed milk, coconut macaroons with egg whites, easy, easy coconut macaroons, macaroons