Tasty Coconut Condensed Milk Cookies Recipe Easy Chewy Crispy Treats

Posted on January 21, 2026

coconut condensed milk cookies - featured image

The smell of warm coconut and sweet condensed milk baking in the oven instantly takes me back to childhood afternoons spent in my grandma’s cozy kitchen. Honestly, there’s something magical about these tasty coconut condensed milk cookies that makes them impossible to resist. They strike that perfect balance between chewy and crispy, giving you a delightful texture combo in every bite.

I first stumbled upon this recipe when I was craving a sweet treat that didn’t require a dozen fancy ingredients or hours of prep. After baking these cookies over a dozen times, tweaking the coconut-to-milk ratio, and testing different baking times, I’m thrilled to share this version that’s become a staple in my recipe box. As someone who loves baking but hates complicated recipes, these cookies are a dream come true.

These tasty coconut condensed milk cookies are perfect for when you want a quick homemade snack that feels indulgent but is surprisingly simple. They’re great for busy families, last-minute guests, or anyone who loves the tropical twist coconut brings. You’ll find yourself reaching for these cookies again and again — trust me, once you try them, they’re hard to forget!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes, making them ideal for those spontaneous cookie cravings.
Simple Ingredients: No obscure items here — just pantry staples and that luscious condensed milk.
Perfect for Any Occasion: Whether it’s a casual snack, a festive party, or a cozy tea time, these cookies fit right in.
Crowd-Pleaser: Kids, adults, coconut lovers, or not — everyone asks for seconds.
Unbelievably Delicious: The chewy center with crispy edges hits all the texture notes you want in a cookie.

What really sets this recipe apart is the magic of condensed milk binding the shredded coconut, creating a naturally sweet dough that doesn’t need extra sugar. Plus, the baking technique gives you that edge crunch without drying out the chewy middle — a rare feat with coconut cookies! I’ve tried many coconut cookie recipes before, but this one’s the winner because it’s fuss-free, reliable, and oh-so-satisfying. If you’re looking for a cookie recipe that feels both nostalgic and fresh, this is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these you’ll find right in your pantry, making it perfect for spontaneous baking sessions or last-minute treats.

Sweetened shredded coconut (about 2 cups / 160g) — I prefer medium shred for the best texture; it’s not too chunky or powdery.
Condensed milk (1/2 cup / 120ml) — This is the star ingredient, adding moisture, sweetness, and chewiness. I usually go for a trusted brand like Eagle Brand for consistent quality.
All-purpose flour (1 cup / 125g) — Provides structure; you can swap half for whole wheat if you want a nuttier flavor.
Baking powder (1 teaspoon) — Helps the cookies rise and get that tender crumb.
Butter (1/4 cup / 60g), softened — Adds richness and flavor; unsalted is best so you control the saltiness.
Granulated sugar (1/4 cup / 50g) — Optional, but adds a slight crunch and extra sweetness on the outside.
Vanilla extract (1 teaspoon) — Enhances the coconut flavor and adds warmth.
Salt (a pinch) — Balances the sweetness and brings out the other flavors.

Substitution tips: Use gluten-free flour blend for a gluten-free version, or swap butter for coconut oil to amp up the coconut vibe and make it dairy-free.

Equipment Needed

Mixing bowls: One large bowl for combining ingredients. Glass or stainless steel works well.
Electric mixer or sturdy wooden spoon: I find an electric hand mixer makes creaming butter and sugar easier, but a spoon works fine too.
Baking sheet: A rimmed cookie sheet is ideal to keep cookies from sliding off. I line mine with parchment paper to prevent sticking and for easier cleanup.
Measuring cups and spoons: Accurate measurements make a huge difference for cookie texture.
Cooling rack: To cool cookies evenly and prevent sogginess on the bottom.

If you don’t have a hand mixer, no worries! Just give your butter and sugar a good 3-4 minutes of vigorous mixing. For budget-friendly gear, parchment paper saves a ton of cleanup time and can be reused a few times if you handle it gently.

Preparation Method

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep things tidy and prevent sticking. This step takes about 5 minutes and sets you up for success.
Cream the butter and sugar: In a large bowl, beat together 1/4 cup (60g) softened butter and 1/4 cup (50g) granulated sugar until light and fluffy — about 3-4 minutes with a hand mixer or 5-6 minutes by hand. You’ll notice the mixture turn pale and feel airy; that’s your signal it’s ready.
Add vanilla extract and condensed milk: Pour in 1 teaspoon vanilla and 1/2 cup (120ml) condensed milk. Mix until everything’s smoothly combined, about 1-2 minutes. The batter will look glossy and a bit thick.
Combine dry ingredients: In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. This ensures even distribution of leavening agents so your cookies rise uniformly.
Mix dry into wet: Gradually add the flour mixture to your wet ingredients, stirring gently until just combined. Don’t overmix here — stop as soon as you don’t see dry flour. Overworking the dough can lead to tough cookies.
Fold in shredded coconut: Gently fold in 2 cups (160g) sweetened shredded coconut. The dough will be thick and sticky, almost like a soft batter. This is exactly what you want for chewy, coconutty bites.
Shape the cookies: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. The cookies won’t spread too much, so you can fit quite a few on one sheet.
Bake: Place the tray in the oven and bake for 12-15 minutes. Keep a close eye after the 12-minute mark — the edges should be golden brown and crispy, but the centers still soft to the touch.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief rest helps them firm up without becoming dry.

If you notice your cookies aren’t chewy enough, try baking a minute less next time or adding a touch more condensed milk. If they’re too soft to hold shape, add a tablespoon more flour or coconut. Baking is a bit of an art, but you’ll get the hang of your perfect balance with these tips.

Cooking Tips & Techniques

One trick I learned early on is to not overbake these tasty coconut condensed milk cookies. The moment the edges turn golden, it’s time to pull them out. They’ll seem soft but firm up as they cool. This keeps that coveted chewy middle intact.

When mixing, keep a light hand once you add the flour. Overmixing develops gluten, which makes cookies tough — and nobody wants that. Folding the coconut in gently preserves texture and ensures every bite has that lovely chew.

Using sweetened shredded coconut rather than unsweetened helps these cookies achieve their signature caramelized flavor and chewy texture. I’ve tried both, and the sweetened kind always wins.

For easy, uniform cookie sizes, a small cookie scoop is your best friend — it saves time and guarantees even baking. If you don’t have one, a tablespoon works fine, just try to keep portions consistent.

Pro tip: Chill the dough for 15-20 minutes if your kitchen is warm or if the dough feels too sticky. It makes shaping easier and helps those crisp edges develop better.

Variations & Adaptations

Chocolate Chip Coconut Cookies: Toss in 1/2 cup (90g) mini chocolate chips for an irresistible chocolate-coconut combo.
Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend. The texture might be slightly different but just as tasty.
Vegan Adaptation: Use vegan butter and coconut condensed milk or a homemade condensed milk substitute to keep it dairy-free and delicious.

You can also try adding a teaspoon of cinnamon or nutmeg to give these cookies a warm spice note that’s perfect for cooler months. If you want to make them more tropical, toss in some chopped macadamia nuts or dried pineapple bits — I’ve done this, and it’s a lovely surprise in every bite.

For baking methods, these cookies work well in toaster ovens too — just watch the baking time carefully, as smaller ovens tend to cook faster.

Serving & Storage Suggestions

These tasty coconut condensed milk cookies are best served at room temperature, allowing their chewy and crispy textures to shine. They pair beautifully with a cup of hot tea or coffee, making them a perfect afternoon pick-me-up.

If you want to get fancy, serve them alongside fresh tropical fruits like mango or pineapple for a refreshing contrast. They also make a charming addition to cookie platters or holiday dessert tables.

Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, pop them in the refrigerator — just bring them back to room temp before serving to soften the center.

For longer storage, freeze the baked cookies in a sealed freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven (about 300°F/150°C for 5 minutes) to revive their crisp edges and chewy center.

Nutritional Information & Benefits

Each tasty coconut condensed milk cookie (assuming 20 cookies per batch) contains approximately:

Calories	110
Fat	6g
Carbohydrates	14g
Protein	1g

Coconut offers healthy fats and fiber, while condensed milk provides rich sweetness with some calcium. This recipe is vegetarian-friendly and can easily be adapted for gluten-free or vegan diets. Just watch for dairy if you have allergies.

In my experience as someone who enjoys balanced treats, these cookies hit the spot without going overboard — delivering comfort food vibes with a little nutritional bonus from coconut’s natural goodness.

Conclusion

If you’re craving a cookie that’s sweet, chewy, and crispy all at once, these tasty coconut condensed milk cookies have your name on them. They’re easy to make, require few ingredients, and come together quickly — perfect for any skill level.

Feel free to tweak the recipe to your liking, whether that’s adding chocolate chips, swapping flours, or experimenting with spices. I love this recipe because it’s reliably delicious and always brings a little warmth and joy to my day.

Give these cookies a try and let me know how they turned out for you! Your feedback, tips, or favorite variations are always welcome. Happy baking, and may your kitchen smell like coconut bliss!

FAQs About Tasty Coconut Condensed Milk Cookies

Can I use unsweetened coconut instead of sweetened?

You can, but the cookies will be less sweet and the texture might be a bit drier. Adding a bit more condensed milk or sugar can help balance that out.

How do I keep the cookies chewy and not too hard?

Don’t overbake! Pull them out as soon as the edges turn golden. They’ll firm up as they cool, giving you that perfect chewy center.

Can I freeze the cookie dough before baking?

Yes! Scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Is it okay to substitute coconut oil for butter?

Absolutely. Coconut oil works well and adds more coconut flavor, but keep it solid (not melted) when mixing for the best texture.

Can I make these cookies nut-free?

Yes, this recipe is naturally nut-free unless you add nuts as a variation. Just be sure to check your ingredients for cross-contamination if allergies are a concern.

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