Ingredient notes
- Coconut
- Sweetened shredded coconut creates the intended moist, chewy texture.
- Condensed milk
- Use sweetened condensed milk, not evaporated milk.
- Flour
- Spoon it into the measuring cup and level it to avoid dry macaroons.
← All recipesBAKING · BUTTER & BLOOM RECIPE
Easy Chewy Coconut Macaroons with Condensed Milk
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Bake easy coconut macaroons with sweetened condensed milk. These golden cookies have crisp edges, chewy centres and a simple five-ingredient dough at home.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Chewy Coconut Macaroons
Golden coconut macaroons with sweetened condensed milk, crisp edges and wonderfully chewy centres.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.Original handwritten date: November 2013.FROM THE RECIPE NOTES
Why this recipe works
- Sweetened condensed milk binds and sweetens the coconut at the same time.
- A little flour gives the mounds enough structure to hold their shape.
- Cooling briefly on the pan lets the delicate bottoms set before moving.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Use a one-for-one gluten-free flour blend if needed, checking that all packaged ingredients meet your dietary requirements.
- Almond extract can replace part of the vanilla for a more pronounced bakery flavour.
Troubleshooting
- The macaroons spread
- Compact each mound firmly and chill the shaped tray for 15 minutes if the mixture feels loose.
- The bottoms brown too fast
- Use a light-coloured lined baking sheet and move the pan one rack higher.
Storage and freezing
- Store airtight at room temperature for three days or refrigerate for up to one week.
- Freeze baked macaroons for up to three months, layered with parchment. Thaw covered at room temperature.
THE BUTTER & BLOOM RECIPE
Chewy Coconut Macaroons
Print-friendly layout- Preparation time
- 15 min
- Cooking time
- 15 min
- Total time
- 35 min
- Yield
- 12 servings
- Cuisine
- North American
- Updated
Ingredients
- 5 1/2 cups sweetened shredded coconut
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
Detailed directions for Chewy Coconut Macaroons
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, stir together the coconut, condensed milk, vanilla, salt and flour until evenly combined.
- Scoop heaping tablespoons of the mixture onto the prepared baking sheets and gently shape into mounds.
- Bake for about 15 minutes, until the edges and tops are lightly golden.
Chewy Coconut Macaroons · Visual guide: combine, compact and bake to golden edges - Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
Keywords: chewy coconut macaroons · easy chewy coconut macaroons with condensed milk · baking recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Chewy Coconut Macaroons FAQ
Are macaroons and macarons the same?
No. Coconut macaroons are chewy coconut cookies; French macarons are almond-meringue sandwich cookies.
Can I dip these in chocolate?
Yes. Cool completely, dip the bottoms in melted chocolate and let them set on parchment.
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