This Coconut Macaroons recipe is simple to make and produces a cookie with a chewy interior and a crunchy exterior. These macaroons are naturally gluten- and dairy-free making them the perfect gift for your friends with certain dietary restrictions.
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Why you will love these macaroons
These macaroons are utterly addictive! Even with the dense interior they feel light on the palate and melt in your mouth.
Ingredients
- Coconut: This recipe calls for sweetened coconut that is shredded. You may use coconut flakes but shredded is preferred.
- Egg whites: Use room temperature egg whites as they will have more liquid viscosity than when they’re cold. This will allow the air to be readily incorporated.
- Salt, granulated sugar and vanilla
- Applesauce: The secret ingredient in these cookies is a bit of unsweetened applesauce. No worries as the macaroons will not taste like apples - it will add a bit more texture and stability to the cookie.
Variations
- If you want that "Mounds Bar" taste, simply melt a bit of chocolate and drizzle over the macaroon cookies. Place on a sheet pan lined with parchment or wax paper and allow the chocolate to set.
- To add a little tartness to the macaroons, add the zest of one lime to the batter.
Storage
These flourless and diary-free macaroons will freeze well. Simply layer between sheets of waxed paper and place in a freezer-proof container. Before serving, remove from freezer and allow the macaroons to defrost at room temperature for approximately one hour.
FAQs
I am often asked by my customers to describe the difference between and 'macaron' and a 'macaroon.' This article by Bon Appetit provides a good explanation of the difference - it also gives you the proper pronunciation for both!
Using whipped egg white and sugar will create a chewier texture than the recipes containing condensed milk. Additionally, the macaroon will not be sticky or overly sweet. I also like the fact I am able to serve these to my family and friends who have a dairy intolerance.
More coconut dessert recipes
📋 Recipe
Coconut Macaroons Recipe
Equipment
- 1 Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 3 Cups Shredded Coconut
- ¾ Cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- 3 Large Egg Whites room temperature
- 2 Tablespoon Unsweetened Applesauce
Instructions
- Preheat oven to 325℉ (162℃)
- Prepare 2 sheet pans by lining with parchment paper or silicone baking mats.
- Place egg whites and salt in the bowl of a stand mixer (a hand mixer may also be used) and allow to come to room temperature.3 Large Egg Whites, ½ teaspoon Salt
- In a separate large bowl, combine granulated sugar, vanilla extract, coconut and applesauce. Set aside for later.3 Cups Shredded Coconut, ¾ Cup Granulated Sugar, 1 teaspoon Pure Vanilla Extract, 2 Tablespoon Unsweetened Applesauce
- Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites hold a medium peak. Note - A medium peak stands up with a slight curl at the tip when you lift the whisk.
- Gently fold the egg whites into the bowl with the coconut mixture, being careful not to overmix, as this can deflate the egg whites and reduce the cookies' lightness.
- Using a cookie scoop or tablespoon, drop about 1 tablespoon of the macaroon batter onto the prepared sheet pan, leaving approximately 1½ inches between each macaroon.
- Bake for 14 - 18 minutes (tops will be a golden brown).
- Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.
Video
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Krystle says
I've been craving these and this recipe delivered!
Nicole says
These macaroons are a crowd pleaser!! This recipe was easy to follow and I loved making them without condensed milk. I will definitely be making it again.
Monidipa Dutta says
Tried your coconut macaroon recipe. Loved the simplicity without condensed milk. Perfect for a non-cook like me. Turned out surprisingly delish! Thumbs up for making my kitchen adventure a breeze.
Ebony says
So I thought I would miss using condense milk in this recipe, but I did not! These turned out so good! This will be my new go-to recipe moving forward for coconut macaroons!
Beth says
These are some of the best macaroons I've ever made. They're so rich! Delicoius recipe.
Kat says
The straightforward ingredients and your clear instructions make baking these a joy, especially for someone like me who's not a kitchen whiz.
Matt says
This recipe was delicious! I will definitely be making it again.