Eggless Coconut Macaroons Recipes | How To Make The Best Coconut Macaroons Using Condensed Milk

Crunchy on the outside, chewy in the middle, a good coconut macaroon is irresistible indeed. Just imagine you can make macaroons with just two ingredients - coconut and condensed milk.
Coconut macroon is my childhood favourite which is also called as thengai biscuit that is popularly available in Iyengar bakery in my home town. These are light and fluffy, naturally sweetened macaroons. Apart from normal cookies or biscuits this sounds to be simple with minimal ingredients. There are countless ways that you can tweak this basic macaroon recipe for your own tastes and notion. But this is the best ever recipe I would like to bake every time for quick treat.

Preparation & Cooking Time :1 hour
Yield :23 Macaroons

Recipe adapted from detoxinista


Unsweetened Shredded Coconut - 1.5 cups
Homemade sweetened condensed milk - 3/4 cup 

Vanilla Extract - 1/2 tsp
Pinch of sea salt 

* check here for homemade condensed milk recipe here.


  • Preheat oven to 350F, and line a baking tray with parchment paper. 
  • Combine all of the ingredients in a medium bowl, and mix until well combined. 

  • Drop the batter by rounded tablespoons onto the lined baking sheet, and tap gently to drop evenly with the help of spoon or your finger. Maintain 1inch distance apart between macroons. 

  • Bake for 20 minutes at 350F, or until the cookies are lightly golden on top and dark golden at the bottom. 
  • Leave the macaroons in the sheet for 5- 10 minutes, then use a spatula to gently remove the macaroons from the baking sheet, and allow to cool completely on a wire rack .

  • Once cooled completely it will become harden, store it in air-tight container, keeps good for upto a week and enjoy.


  • You can dip the macaroons in melted dark chocolate, if you like. Simply place the dipped macaroons on a dish lined with parchment paper, and allow the melted chocolate to set in the fridge until firm.
  • You can use tutti-fruitti along with the coconut in batter, if you like.
  • The cooking time for macaroon may vary depends upon the size (longer time for big macroon and shorter for macroon).
  • To make more crispier or lighter macaroon add more coconut.
  • Rememeber macaroons may look soft while hot, don't bake again, but once cool it will become harden. 

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