Makes: about 18–24 small macaroons
Time: about 10–15 minutes prep + 15–20 minutes baking
Ingredients
You only need a handful of things:
1 can (about 395 g / 14 oz) sweetened condensed milk
3 cups (about 240 g) shredded or desiccated coconut
Sweetened or unsweetened is fine (you’ll adjust sweetness if needed)
1 tsp vanilla extract
Pinch of salt
Optional (but delicious):
½ tsp almond extract (for that classic bakery flavour)
½–1 cup chocolate chips (for mixing in or melting and dipping)
2–3 tbsp mini chocolate chips or sprinkles for decorating
Step-by-Step Instructions
1. Preheat the oven & prep your tray
Preheat your oven to 175°C / 350°F.
Line a baking sheet with parchment paper or a silicone baking mat.
This stops the macaroons from sticking and makes cleanup easier.
2. Mix the macaroon base
In a large bowl, pour in the sweetened condensed milk.
Add the vanilla, salt, and almond extract (if using).
Stir until combined.
Add the shredded coconut.
Mix everything together with a spoon or spatula until all the coconut is coated and you have a thick, sticky mixture.
If you want chocolate inside the macaroons, you can fold in ½ cup chocolate chips now.
Texture check:
It should hold together when you press some between your fingers.
If it’s too loose: add a bit more coconut.
If it’s too dry/crumbly: add a tiny spoonful more condensed milk.
3. Shape the macaroons
You can make them with:
A spoon
A small cookie scoop
Or clean hands
Scoop about 1 tablespoon of the mixture at a time.
Gently press and shape it into a ball or little mound.
Place each one on the lined baking sheet, leaving a bit of space between them (they don’t spread much, just puff a little).
If the mix sticks to your hands a lot, you can:
Lightly wet your fingers with water, or
Lightly grease your hands with a tiny bit of oil or butter.
4. Bake the macaroons
Put the tray in the preheated oven (adult help recommended).
Bake for 15–20 minutes, or until:
The tops and edges are turning light golden brown, and
They feel set when you gently touch one (careful, they’re hot).
Keep an eye on them in the last 5 minutes—coconut can go from golden to too dark pretty quickly.
When they’re done, carefully remove the tray from the oven and let the macaroons cool on the tray for about 5–10 minutes.
Then transfer them to a cooling rack (or a plate) to cool completely.
They firm up more as they cool, so don’t worry if they seem a little soft at first.
Optional: Easy Chocolate-Dipped Macaroons 🍫
If you want to level up your easy macaroons recipe for busy days, dip them in chocolate once they’re cool.
Add ½–1 cup chocolate chips to a microwave-safe bowl.
Microwave in 15–20 second bursts, stirring in between, until smooth. (Get an adult to help with the hot bowl.)
Dip the bottoms or half of each macaroon in the melted chocolate.
Place them back on parchment paper.
Let the chocolate set:
At room temp (takes a bit longer), or
In the fridge for 10–15 minutes to speed things up.
You can also drizzle leftover chocolate over the tops with a spoon.
Flavour Variations (Still Easy!)
Once you’ve nailed the base, there are lots of simple tweaks:
1. Almond Joy–style
Add chopped almonds to the mix.
Dip the bottoms in chocolate.
You basically get candy-bar vibes.
2. Lemon Coconut Macaroons
Add 1–2 tsp lemon zest to the mix.
Optional: a tiny splash of lemon juice (not too much, or it might get too wet).
This makes them bright and extra fresh-tasting.
3. Sprinkle Macaroons
Mix some sprinkles into the batter, or
Dip in chocolate and add sprinkles on top before it sets.
Perfect for birthdays or celebrations.
Storage Tips
To keep your macaroons tasting great:
Let them cool completely first.
Store in an airtight container at room temperature.
They usually keep well for about 4–5 days.
If your kitchen is warm, you can keep them in the fridge so the chocolate doesn’t melt, but let them sit out for a few minutes before eating so they’re not too cold and hard.
Quick Success Tips for Busy Days
Here’s your cheat sheet for this easy macaroons recipe for busy days:
Use sweetened condensed milk, not evaporated milk (different thing!).
Don’t stress about making them perfectly shaped—rustic looks cute.
Watch them near the end of baking; coconut browns fast.
Line your tray so cleanup is fast and nothing sticks.
Want them chewier? Bake slightly less. Want them firmer and toastier? Bake a couple of minutes longer.