Delicious Condensed Milk Coconut Cookies

Growing up, coconut cookies were always a special treat in our house. There’s something so comforting about that sweet, tropical flavor mixed with the richness of condensed milk. The best part? These cookies only need a handful of ingredients, which means less time searching through the pantry and more time enjoying warm, freshly baked cookies with my family.

I started making these cookies years ago when I needed something quick for a bake sale, and they’ve been my go-to ever since. They’re simple enough that my kids can help mix the dough, but good enough that they disappear fast at any gathering. Plus, the condensed milk makes them extra chewy and gives them that perfect golden color every time.

Looking for an easy cookie recipe that feels a bit different from the usual chocolate chip? These coconut cookies might just become your new favorite. And trust me, once you see how simple they are to make, you’ll wonder why you haven’t tried them sooner.

What Kind of Coconut Should I Use?

When it comes to making coconut cookies, you’ll want to use unsweetened shredded or grated coconut rather than fresh coconut. The dried, packaged coconut you find in the baking aisle works perfectly because it has the right moisture content and texture for these cookies. Regular shredded coconut is more common and works great, but you could also use desiccated coconut which is more finely ground – just know that it might make your cookies a bit more dense. If you’re using sweetened shredded coconut, you might want to reduce the amount of icing sugar in the recipe since the coconut already adds sweetness. Just make sure your coconut isn’t too old, as it can become stale and affect the taste of your cookies.

Options for Substitutions

While this is a simple recipe with just a few ingredients, here are some helpful substitution tips:

• Grated coconut: You can use either fresh or dried coconut in this recipe. If using dried, unsweetened coconut works best. In a pinch, you could use desiccated coconut, but you might need to add an extra 2-3 tablespoons of condensed milk since it’s drier.
• Icing sugar: Regular granulated sugar can work, but the texture won’t be as smooth. To make your own icing sugar, blend regular sugar in a food processor until powdery. You can also use powdered erythritol for a sugar-free version.
• Sweetened condensed milk: This is pretty crucial for the recipe to work properly, but if you need a dairy-free option, you can try coconut condensed milk. Just note that the cookies might be a bit less firm. Unfortunately, regular milk won’t work as a substitute since the condensed milk’s thickness is key to holding these cookies together.

Watch Out for These Mistakes While Baking

The biggest challenge when making condensed milk coconut cookies is getting the right texture – using too much condensed milk can make your cookies spread too thin and become overly sweet, so stick to the exact measurement and add it gradually while mixing. A common mistake is using pre-sweetened coconut, which can make your cookies cloyingly sweet since the recipe already includes icing sugar and sweetened condensed milk – always opt for plain grated coconut instead. To prevent your cookies from burning on the bottom, line your baking sheet with parchment paper and keep a close eye on them during the last few minutes of baking, as the high sugar content means they can go from perfectly golden to burnt very quickly. For the best results, let these cookies cool completely on the baking sheet before moving them – they’re quite delicate when warm and will firm up nicely as they cool.

What to Serve With Coconut Cookies?

These sweet coconut cookies are perfect for pairing with your favorite hot drinks! A cup of strong black coffee makes a great match since its bitter notes balance out the cookies’ sweetness, while a cup of chai tea brings out the tropical coconut flavor really nicely. For a fun afternoon treat, serve these cookies alongside some fresh berries or a scoop of vanilla ice cream – the combination of textures and temperatures is so good. If you’re putting together a cookie platter, these coconut treats work really well next to chocolate chip cookies or shortbread for a nice variety of flavors.

Storage Instructions

Keep Fresh: These coconut cookies stay perfectly sweet and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of parchment paper between layers to prevent them from sticking together. Pro tip: adding a slice of bread to the container helps keep the cookies soft!

Refrigerate: Want them to last longer? Pop them in the fridge in a sealed container, and they’ll stay fresh for up to 2 weeks. Just remember that the texture might become slightly firmer when chilled.

Freeze: These cookies are great for making ahead and freezing! Place them in a freezer-safe container with parchment paper between layers, and they’ll keep well for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 10-15 g
• Fat: 90-100 g
• Carbohydrates: 180-200 g

Ingredients

• 1/2 cup powdered sugar (sifted to prevent lumps)
• 2/3 cup sweetened condensed milk
• 3 cups shredded coconut

Step 1: Prepare Your Work Surface

Line a large plate or baking tray with parchment paper and set it aside.

This will prevent the cookies from sticking and make cleanup easier later.

Step 2: Mix the Dough

In a large mixing bowl, combine the shredded coconut, condensed milk, and powdered sugar.

Mix these ingredients well until they form a sticky dough.

The consistency should be such that it holds together when shaped.

Step 3: Shape and Set the Cookies

Using your hands or a cookie scoop, take portions of the dough and form small balls.

Place each ball onto the lined plate or tray, then gently press down to flatten into a cookie shape.

Arrange them with a little space in between each.

Once all the dough is shaped, refrigerate the cookies until they firm up to hold their shape.