Coconut Macaroons Recipe Without Condensed Milk

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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These macaroons are utterly addictive! Even with the dense interior they feel light on the palate and melt in your mouth.

Tips for Making the Coconut Macaroons:

• 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.
• 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.
• Whip the egg whites to soft peaks and gently fold into the other ingredients.
• This recipe calls for sweetened coconut that is shredded. You may use coconut flakes but shredded is preferred.
• If you want that “Mounds Bar” taste, simply melt a bit of chocolate and dip half of the coconut macaroon into the chocolate. 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.
• 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.

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!

Coconut Macaroons

This Coconut Macaroons recipe is simple to make and produces a cookie with a chewy interior and a crunchy exterior. Naturally gluten- and dairy-free.

5 from 39 votes

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Course Dessert

Cuisine American

Servings 18

Equipment

• 1 Hand Mixer or
• 1 Stand Mixer
• 2 Cookie Sheet Pans

Ingredients

  

1x2x3x

• 280 Grams Sweetened and Shredded Coconut (3 cups / 10 ounces)
• 150 Grams Granulated Sugar (¾ cup)
• 1 tsp Pure Vanilla Extract
• ½ tsp Salt
• 3 Large Egg Whites (3 ounces)
• 2 Tbsp 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 white and 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.

Keyword coconut macaroons, how to make coconut macaroons, macaroons without condensed milk

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