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
- 2 Parchment paper or silicone baking mat
- 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
- 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 medium 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
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.