I finally made these today. Thank you for this recipe! This is my favorite cookie, if that’s what they’re called. 😉 I’m lactose intolerant so I used condensed coconut milk instead of traditional condensed milk. I had to cook them a little longer but they are so delicious! Love, love love them!!

Thank you Heather! So glad you loved the macaroons!

Yum! These coconut macaroons are so good! Quick and easy to make. Just made a triple batch to take to a cookie swap! Definitely excited to share the recipe! Thanks again Danielle for a great recipe! 

There’s not a good substitute for the sweetened condensed milk for this recipe, you do need it in order for them to bake up properly.

Hi Jill! I tested these with potato starch to see if you could swap it out 1:1, but the bottom of the cookies did spread in the oven. I retested these a few different ways to see if there was a good way to omit the flour from the recipe, but still end up with a similar texture and taste. The best way that I found is to leave out the flour and reduce the sweetened condensed milk to 3/4 cup (instead of a can). I recommend increasing the baking time just slightly, I found that 16 to 17 minutes worked well with that batch. They won’t be quite as dense and they soften a bit after a day or so, but they’re still delicious. I hope that helps!

That sounds delicious, Nadia! I hope you enjoy the macaroons if you get a chance to try them!

I can’t wait to make them! I love “cocadas,”which is a coconut candy in Spanish countries. I think they are made with dulce de leche so I will have to use your recipe for that as well!