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
- 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.
- 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.
- Coconut: This recipe calls for sweetened coconut that is shredded. You may use coconut flakes but shredded is preferred.
- Salt, granulated sugar and vanilla
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 Hand Mixer or
Ingredients
- 280 Grams Sweetened and Shredded Coconut (3 cups / 10 ounces)
- 150 Grams Granulated Sugar (¾ cup)
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Salt
- 3 Large Egg Whites (3 ounces)
- 2 tablespoon Unsweetened Applesauce
Instructions
- Preheat oven to 325°
- Prepare 2 sheet pans by lining with parchment paper.
- 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.
- In a separate large bowl, combine granulated sugar, vanilla extract, coconut and applesauce.
- Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites appear foamy and hold a soft peak.
- Fold egg whites into other ingredients until well combined.
- Scoop individual macaroons onto prepared sheet pan using a cookie scoop or tablespoon.
- 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
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
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.
Sonia Seivwright says
This is Delish! I had no idea that adding unsweetened applesauce could add texture and stability to the cookie without changing the taste.
Vince says
Thanks for this.
Love coconut, and these are really tasty... Recipe is easy to follow... Made a 2x batch and froze half....
dessertswithstephanie says
Vince, thank you for your feedback. So happy you enjoyed the coconut macaroons!
Suzanne Patzelt says
Amazing! Always great to find new gluten free recipes that taste good too!
dessertswithstephanie says
Suzanne, thank you for stopping by. I hope you enjoy the cookies!
Suzanne R says
My son and I made this coconut macaroon recipe together. He loved having a cookie to share with his gluten-free friends. Really delicious cookie.
dessertswithstephanie says
Thank you for letting me know. I agree with your son as this is my go-to recipe for my GF friends and family.
Suzanne says
Probably the best macaroons I have made. Sis, who is dairy and GF, was happy to have a dessert to eat.
Lawrence says
Finally a Mac recipe without dairy. We gobbled these up!
Tammy says
I love the idea of adding applesauce to the recipe to keep the moistness.
kushigalu says
totally in love with these coconut macaroons thanks for the recipe.
Tiannaskitchen says
I made these this weekend they were great, i sometimes have a hard time finding a recipe for these macaroons without condensed milk
Ally says
These are delish!