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Inspired by another popular dessert, these Tres Leches Coconut Macaroons are sweet, chewy and naturally gluten free and egg free! It is an easy dessert that’s perfect for holiday cookie trays, baby showers and monthly book club meetings.
Grab this Coconut Macaroon Recipe below or PIN IT for later!
When it comes to cookies for a holiday cookie tray or community bake sale, most people always go for the traditional cookie flavors. You know, Chocolate Chip Cookies, Peanut Butter Blossoms or The Best M&M Cookies.
However, while we love those classic cookie recipes, we also love shaking things up and like making cookies that aren’t always everyone’s go to.
For instance, you would never guess the secret ingredient in these Chewy Spice Cookies. And why just enjoy one dessert, when you can have two with these Pecan Praline Cookies?
Another quick and easy cookie that feels fancy but takes minimal effort to whip up, is today’s recipe for coconut macaroons!
Inspired by another popular dessert, these Tres Leches Coconut Macaroons have a crispy, golden outside and a sweet and chewy inside. They are made with just a few simple ingredients and require no special tools or equipment to make.
While some coconut macaroon recipes call for egg whites, our Tres Leches inspired macaroons are naturally egg–free and gluten free, making them great to serve for Passover or to friends and family members with food allergies.
In fact, these easy gluten free cookies are my go to when needing to serve a dessert at a baby shower or book club meeting where I know we will have a lot of dietary restrictions.
Whether you are looking for a twist on a classic cookie or simply wanting to try something new, these coconut macaroons are for you!
Golden on the outside, chewy on the inside, and made with just a handful of pantry staples, these easy, fool-proof Tres Leches Coconut Macaroons are a delicious way to add a little variety to your cookie box!
Helpful Tips and Information:
How to Make Chewy Coconut Macaroons
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together all ingredients. Mixing well.
- Using a cookie scoop, scoop the dough onto the prepared baking sheet.
- Bake in preheated 325 degrees F oven for 15-20 minutes, or until set and the tops and bottoms are starting to turn golden brown.
- Cool for 2-3 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
What are the ingredients in a coconut macaroon:
- Sweetened shredded coconut – We do not recommend using unsweetened coconut flakes, as the texture and sweetness may be off.
- Sweetened condensed milk – Sweetened condensed milk helps bind the mixture together, without the need for eggs, and gives the macaroons their signature chew. Since this recipe only calls for ½ a cup of sweetened condensed milk, you can use the rest of the can to make our homemade Tres Leches Coffee Creamer.
- Plain Greek Yogurt – Sour cream or vanilla Greek yogurt may be substituted.
- Whole milk – Half and half, heavy cream or your milk of choice may be substituted.
- Vanilla extract
- Salt – Just a pinch to balance the sweetness.
- Dulce de leche – We recommended getting Dulce de leche in a squeeze bottle to help easily and evenly drizzle it on top of the cookies.
- Flaky sea salt – This helps balance the flavors and sweetness of the cookies.
Frequently Asked Questions:
Can I make coconut macaroons without sweetened condensed milk?
Yes, some recipes call for egg whites and sugar. However, our version, using sweetened condensed milk, is more indulgent and has a chewy texture and creamy, rich flavor.
Do homemade coconut macaroons with shredded coconut need to be refrigerated?
No, macaroons can be stored in an airtight container at room temperature for up to one week.
Can macaroons be frozen?
Yes, these cookies freeze wonderfully! Place cooked and fully cooled cookies in a freezer safe package and freeze for up to two months.
To thaw, remove from the freezer and place in the refrigerator until fully thawed. We recommend freezing without the dulce de leche and adding that once fully thawed.
Are coconut macaroons the same as macarons?
Nope! They are completely different cookies. Macarons are delicate French sandwich cookies made with meringue and almond flour. Macarons traditionally come in vibrant colors (to match the flavor) and have a jam or sweet buttercream filling.
Macaroons, spelled with two O’s, are the chewy coconut ones we’re sharing the recipe for below.
What do coconut macaroons taste like?
Homemade coconut macaroons with shredded coconut are very sweet with a strong coconut flavor. They have a crispy top and a soft, chewy center.
If you like this cookie recipe, then you’ll love these Cranberry White Chocolate Chip Cookies or these Chewy Orange Dark Chocolate Chunk Cookies.
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Tres Leches Coconut Macaroons
Inspired by another popular dessert, these Tres Leches Coconut Macaroons are sweet, chewy and naturally gluten free and egg free! It is an easy dessert that’s perfect for holiday cookie trays, baby showers and monthly book club meetings.
Ingredients
- 1 (14-ounce) bag sweetened, shredded coconut
- 1/2 cup sweetened condensed milk
- 2 tablespoons plain Greek yogurt
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Dash of Kosher salt
- Dulce de leche, as needed
- Flaky sea salt, as needed
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together shredded coconut, sweetened condensed milk, Greek yogurt, whole milk, vanilla and a dash of kosher salt. Stir until well mixed.
- Using a medium-sized cookie scoop, scoop the dough 2-inches apart onto the prepared baking sheet. The dough will be very sticky, so you may need to wet your hands with a little water to help shape the dough into uniform balls.
- Bake at 325 degrees F for 15-20 minutes, or until set and the tops and bottoms are starting to turn a light golden brown color.
- Cool for 2-3 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
- Once cooled completely, drizzle cookies with dulce de leche and sprinkle with flaky sea salt.
- Store in an airtight container at room temperature for up to one week.
Notes
*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.
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Recipe adapted from Patricia’s Table
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