Condensed Milk Coconut Cookies are chewy little coconut cookies sweetened with condensed milk, with crisp edges and a soft, sticky center that reminds me of a simple coconut macaroon.
I like this version because the coconut really stays the star, and the cookies come out tender and chewy instead of dry. They’re sweet in a very straightforward way, and the vanilla keeps them from tasting flat.
These are especially good for cookie trays and holiday platters, but I also make them when I want a quick dessert that doesn’t need a mixer. A little mini chocolate chip moment is great here too.
Why You’ll Love This Recipe
Fast and Easy: No mixer, no chilling, and the dough comes together in minutes.
Soft and Chewy: The centers stay chewy while the edges get just a little crisp and golden.
Classic Coconut Flavor: This is a coconut-forward cookie, the kind you want when you’re craving that sweet shredded coconut taste.
Great for Cookie Trays: They hold their shape well and look nice piled on a platter with other holiday cookies.
Customizable: Add mini chocolate chips or lemon zest, or dip the finished cookies in melted chocolate if you want the classic look.
Ingredients You’ll Need
Cookie Dough
- Sweetened condensed milk: This is what sweetens and binds everything. I use the regular 14-ounce can, and I don’t recommend swapping in evaporated milk.
- Sweetened shredded coconut: Sweetened coconut gives you that classic chewy cookie texture. If you want them less sweet, you can use unsweetened coconut and add a little sugar to taste.
- Vanilla extract: Just enough to round out the sweetness. If you like a stronger vanilla flavor, you can bump it up a tiny bit.
- Egg white: Whisk it until it’s frothy, not stiff. It helps the cookies set up and gives them a lighter chew.
- All purpose flour: I like a little flour here for shape and a slightly more “cookie” texture. You can skip it for a more macaroon-like cookie, but they spread more.
- Salt: Don’t skip it. It keeps the cookies from tasting one-note sweet.
Optional Add Ins
- Mini chocolate chips: Mini chips work better than regular chips here because they tuck into the coconut and don’t fall out as much.
- Lemon zest: This is a small add, but it makes the coconut taste a little brighter. Fresh zest is best.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F and line a baking sheet with parchment paper.
- Whisk the egg white: Whisk the egg white until it looks frothy and foamy, but stop before it turns into stiff peaks.
- Mix the condensed milk: Stir the sweetened condensed milk and vanilla together in a mixing bowl until combined.
- Add the coconut: Fold in the shredded coconut until it’s evenly coated and you don’t see dry patches.
- Add the flour and salt: Sprinkle in the flour and salt, then stir until you don’t see dry flour.
- Add the egg white: Fold in the frothy egg white until the mixture looks evenly mixed and holds together.
- Scoop the cookies: Scoop 1-tablespoon mounds, lightly compact them, and place them about 2 inches apart on the baking sheet.
- Bake: Bake for 10 to 14 minutes, until the edges are golden and the tops look set.
- Cool: Let the cookies cool on the pan for about 5 minutes, then transfer to a rack to cool completely.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Whisk the egg white just until frothy. You’re not making a meringue here. If it’s foamy and loose, that’s exactly what you want.
Compact the scoops a little. A light press helps the cookies hold together and bake up neater. I don’t smash them flat, just a quick compacting so they aren’t too shaggy.
Pull them when the tops look set. If you wait until they look deeply golden all over, they can dry out. I like golden edges with a pale top.
Use unsweetened coconut if you want. The cookies will still work, just less sweet. I usually add a little sugar (start small) until it tastes right to you.
Skip the flour for a macaroon feel. It’s a nice option if you want them a little more sticky and rustic. Just expect a bit more spread on the pan.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: These are really good with coffee, especially if you like sweet coconut with something bitter on the side. I usually go for black coffee or a latte.
- Tea: A plain black tea or Earl Grey works well, especially if you add lemon zest to the dough. It keeps the whole thing feeling a little lighter.
- Chocolate dip: Dip the cooled cookies in melted chocolate and let them set. It makes them feel more like classic macaroons.
- Fruit: Fresh berries are nice next to these, especially strawberries or raspberries. It’s a simple way to break up the sweetness.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store baked cookies airtight at room temperature for up to 5 days. I like using a container with a tight lid so they don’t dry out.
If you want them a little softer again, warm one briefly in the microwave for a few seconds. Don’t overdo it or the sugar can get too hot.
For longer storage, you can freeze the cookies for up to 2 months in an airtight container. Let them thaw at room temperature until they’re back to chewy.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use unsweetened coconut?
Yes. The cookies will be less sweet, and the coconut flavor is a little more “toasty” tasting. If you want them closer to the original sweetness, add 1 to 2 tablespoons of sugar to taste.
Do I have to add the flour?
No. The flour makes them hold their shape a bit more and gives a slightly more cookie-like bite. If you leave it out, they’re more like coconut macaroons and they’ll spread a little more.
How do I know when they’re done?
Look for lightly golden edges and a top that looks set (not wet or shiny). They’ll still be soft when they first come out, and they firm up as they cool.
Can I add chocolate chips or other mix-ins?
Mini chocolate chips work really well, and lemon zest is great if you want a brighter flavor. I’d keep add-ins modest so the cookies still hold together.
Can I dip them in chocolate?
Yes, and it’s a classic move with coconut cookies. Let the cookies cool completely first, then dip the bottoms (or half the cookie) in melted chocolate and let them set on parchment.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Condensed Milk Coconut Cookies
INGREDIENTS
Cookie Dough
- 1 can sweetened condensed milk 14 oz
- 3 cups sweetened shredded coconut
- 1 tsp vanilla extract
- 1 large egg white
- 2 tbsp all purpose flour
- 1 4 tsp salt.
Optional Add Ins
- 1 2 cup mini chocolate chips
- 1 tsp lemon zest.
INSTRUCTIONS
Prep
- preheat oven to 325 F
- line a baking sheet with parchment paper
- whisk egg white until frothy but not stiff.
Mix And Bake
- stir condensed milk and vanilla together
- fold in coconut then flour and salt then egg white until evenly combined
- scoop 1 tbsp mounds and lightly compact then place 2 inches apart
- bake until edges are golden and tops look set 10 to 14 minutes
- cool on pan 5 minutes then transfer to rack to cool completely.
