Coconut is a polarizing ingredient: Folks either love it or hate it. It’s nice, though, in this day and age to find yourself at odds over a simple thing like coconut. This is something we can laugh about, a difference we can grin and roll our eyes at – and all of the coconut lovers can be grateful for the haters because that means there is more for us.
These delightful macaroons are chewy, just sweet enough, and the flavor of the coconut really shines. Like most recipes, there are complicated version and there are simple versions. If you’ve been reading me for any length of time at all, you know which version I’m gonna go for. Yup, here is the simple one! I originally published this recipe in my third cookbook, Sweetness (Under $10 today on Amazon!), but I’m happy to share it with you here today.
This is almost a two ingredient recipe: Sweetened Condensed Milk and Coconut. Vanilla bumps it up to three but even that is a simple ingredient that every baker I know has on hand.
Place all ingredients in a medium sized mixing bowl.
I seriously think Sweetened Condensed Milk is just about one of the most delicious culinary inventions of our time. I have heard of people sweetening their coffee with it. Doesn’t that sound delicious? I don’t drink my coffee very sweet so that one doesn’t work for me but I will happily confess to having a small spoon of this whenever I happen to crack open a can!
Stir that up really well with a large spoon. No need for a mixer or anything.
See? Simple. The best things in life are simple.
You’ll have to stir for a minute or two to get it to come together like this but be patient and it will happen.
Press the dough into one inch balls. I use a cookie dough scoop and just push it against the sides of my bowl to press it into shape.
Cover a baking sheet with a piece of foil and then lightly spray that foil with cooking spray. Place macaroons about an inch apart on the cookie sheet and bake at 350 for 12-14 minutes, or until lightly browned.
Allow macaroons to cool completely before gently peeling them off of the foil. Store in airtight container at room temp until they disappear (or until you have time to eat them all!).
Chewy, tender, moist, homemade coconut macaroon goodness!
These are simple enough that I don’t feel guilty making a batch for myself. They freeze well, too!
Ingredients
- 14 ounce bag unsweetened shredded coconut
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350. Line a baking sheet with aluminum foil and spray foil with cooking spray.
- In medium bowl, place all ingredients. Stir together by hand until well combined. Form into one inch balls and place on greased baking sheets.
- Bake for 12-14 minutes until lightly browned. Allow to cool completely on baking sheets and then gently peel them off of the foil.
Store in airtight container at room temp or freeze for longer term storage.
I’m a quiet person, and I live a quiet, pleasant, ordinary, simple life.
~Mary McGarry Morris
Yum 
How would I cut this recipe in half 🙂
7 oz of the coconut
7 oz of the sweetened condensed milk
1 tsp vanilla
I can’t have condensed milk what can I use I can’t have sugar
I have always loved Coconut Macaroons and for some odd reason have never made them Thank you for this recipe, they will definitely be on our cooking making list.
I think this will make an awesome addition to my Christmas treat boxes I give out to family, friends and neighbors. I have gotten so many wonderful recipes that from you that I use this time of the year for these types of gifts (ie .. Amazing Apple Bread, Holly Jollys, Pecan Pie Muffins, and Tiger Butter) and every one has been a huge hit! Thank you for the fantastic gift that you give to all of us (your readers) every time you share one of your recipes.
Here’s hoping you and your marvelous family have a very Merry Christmas and safe and Happy New Year!!!
Yep, Christy rocks!
I will definitely make these. Sounds way too easy – but just what I’m looking for
this year. I bet a hint of almond flavoring would be good in there also.
I love adding almond flavoring….. Great taste!
I’m so bummed. I just realized I bought sweetened coconut not unsweetened and it’s 5:30 Christmas eve
I’m so bummed. I just realized I bought sweetened coconut not unsweetened and it’s 5:30 Christmas eve
it’ll work just fine 🙂
Is there something else I can use besides unsweetened milk
Hey! It’s sweetened condensed milk, rather than unsweetened. And if you like you can make your own, although I’ve never done this but I have seen recipes hither and yon. I just go buy the canned stuff because it’s so good 🙂
A beautiful, simple little cookie recipe. I see your heart when I see these cookies. I love your book, Sweetness. I think of you, your loved ones that have passed on and mine as well. I do hope folks buy a copy to read. It has the reader stir their soul as well as their batter bowl.
You are so sweet Barbara, thank you so much!!
Oh yum!!! What a wonderful recipe!! I can’t wait to try this! Thank you!
I hope you get the chance to try them soon, can’t wait to hear what you think!!
My mum use to make these years ago she always shaped them with a egg cup and sometimes she would put a few drops of food coloring in the mixture we loved them when they were pink. Oh happy memories this recipe has brought back.
that is a great idea, especially for Easter!! Thanks for sharing Peter!!
My balls would not stick together! I had to make huge ones, then squeeze them very tightly to get them to hold together. What did I do wrong?
It sounds like the coconut to sweetened condensed milk ratio was a little off. This could have been that the coconut was packed a little tighter than mine when measured out. How did they taste though?
I’m putting this on my “Christmas Baking List”. I think my daughter is going to LOVE them❣️☃️
Did you say you ONLY eat a tsp of this yummy product. What about the lid…doesn’t it deserve to be cleaned….and the inside of the can….I know that’s why those tiny little rubber scrapers were invented for.
I do love this recipe.
Whoops this was typed with tons of smiley faces. I was just joking.:-)
LOL, I was in total agreement!
My mom made these every year for Christmas! She usually would place a maraschino cherry half on top of each one. Yummy!
I’m with Cindy…you have to clean the can and the lid! I think bad things will happen if you don’t.. LOL
Christy,
Love the idea of this 3 ingredient cookie. Added a 4th by topping each mound of coconut dough with a red or green M&M candy to add some holiday color. Tips: make the cookies smaller than you think you’ll need because mine spread a little and they are rich. Also, you can bake these on silpat sheets instead of sprayed foil and they release more easily.
Good simple cookies. But using foil didn’t work well for me but good quality parchment paper was much easier. Also to dress them up, drizzle some melted chocolate over them.
I am so anxious to make these. My problem: finding Unsweetened coconut. Everything is sweetened. grrrr.
Thank you for this recipe. I hope it turns out well. My daughter and I LOVE macaroons!
I hope you have a wonderful Christmas.
I made these tonight with almond extract and dipped the bottoms in chocolate. They were so yummy. I used (2) 5 oz packages of flaked unsweetened coconut and the 14 oz can sweetened condensed milk, it was plenty. The unsweetened had a larger volume than the 14 1/2 oz sweetened flaked coconut and there were no unsweetened in that size, they were perfect! Thanks for an easy and yummy recipe!