Classic Coconut Macaroons Without Condensed Milk. These easy coconut macaroons are chewy in the center with super crisp exteriors! Drizzle your cookies with melted chocolate to take them to the next level! Ready in 20 minutes, naturally dairy-free & gluten-free.
Coconut Macaroons Without Condensed Milk
Hey there coconut loves lol. Huge fan of cringy inappropriate pet names here. Anyways, Today I’m bringing you a chewy coconut macaroon without condensed milk & with super crispy exteriors, drizzled with bittersweet chocolate!
These chocolate coconut macaroons are SO easy to make & are naturally gluten-free & dairy-free! All you need is shredded coconut, egg whites, sugar, almond & vanilla extract, and a pinch of salt.
These babies are also a great way to use up leftover egg whites! Whenever I make custard or curd (they both use egg yolks), I always end up whipping up a batch of coconut macaroons too 🙂
How to make coconut macaroons
- Beat the egg whites, sugar, salt & extracts until thick and super frothy (see picture on the left). The batter will kinda look like meringue batter but not as stiff or glossy!
- Add in the shredded coconut & mix. The mixture will clump up & dry out a bit, it’s perfectly okay (see picture on the right).
- Scoop the macaroons into 1-inch balls. You can do this with an ice cream scoop OR with a regular 1 tablespoon measuring scoop which is what I used for this recipe! What you want to do is simply scoop out some of the coconut dough and then tap on the scoop once to release the cookie onto a baking sheet lined with parchment paper. You can also use your hands & no scoops at all if you can’t be bothered (big mood).
- Bake until golden. Lift one of the cookies to test for doneness: if the bottom of the cookie is golden brown, they’re ready! Do not overbake these because they will dry out!
What is the difference between a macaroon and a macaron?
Ooo, I see so much confusion surrounding this topic!
Macaroons are mounded coconut cookies made with egg whites & shredded coconut while Macarons are pastel-colored French confections made with egg whites & almond flour & they can be *SO* expensive lol!
So are there two types of macaroons? No, they’re just different things & today we’re making Coconut Macaroons! 🙂
How do you store coconut macaroons?
You can store coconut macaroons in an air-tight container for up to 3-4 days.
If it’s very hot or you want to store them for longer than 4 days, I recommend storing them in the refrigerator for up to 1-2 weeks.
You can also freeze macaroons for up to 3-4 months! Simply layer the cookies between pieces of parchment paper & defrost on the counter before serving. Make sure they reach room temperature before serving!
Troubleshooting
Welcome to the troubleshooting section of today’s post! 💘
Why did my coconut macaroons spread? Make sure the batter has the right consistency! You should be able to scoop out the batter & invert it onto a baking sheet without losing the shape of the cookie! If the batter is too soft or runny, you probably didn’t beat the eggs until thick and frothy or you didn’t add enough shredded coconut! Also, make sure the egg whites are cold before starting the recipe!
Are coconut macaroons supposed to be crispy or chewy? Macaroons are supposed to be chewy on the inside & have crisp exteriors. It’s important to bake them until golden or they will dry out too much! I like to lift one of the cookies to test for doneness: if the bottom is golden brown, they’re ready.
HAPPY BAKING LOVES!! I hope you’ll love these Easy Chocolate Coconut Macaroons as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Coconut Macaroons Without Condensed Milk
Ingredients
- 2 egg whites cold
- 1/4 cup white granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups shredded coconut
- 2 oz high-quality semi-sweet chocolate for drizzling (optional)
Instructions
- Preheat the oven to 350F and line one or two baking sheets with parchment paper. I used two for this recipe.
- In a large bowl, add the egg whites, sugar, salt, vanilla extract, and almond extract. Using a hand mixer, beat the mixture until thick and frothy (2-3 minutes).
- Add the shredded coconut and mix until combined. The batter will clump up.
- Using an ice cream scoop or a 1 tablespoon measuring tablespoon or your hands, scoop the macaroons into 1-inch balls and place each ball on your prepared baking sheet. For full, picture-perfect cookies, use an ice cream scoop or measuring tablespoon.
- Bake for 15-20 minutes or until golden. To test for doneness simply lift one of the cookies: if the bottom is golden brown, they're ready. Remove from the oven, allow to cool down before drizzling with chocolate.
- To drizzle with chocolate: add the chocolate to a microwave-safe bowl and melt for 30-second increments until smooth, give it a stir, then use a fork or spoon to drizzle it over the cookies. You can also dip the bottom of the cookies if you prefer but you might want to use 4 oz of chocolate instead of 2 oz! Chill the macaroons in the refrigerator for 10 minutes to allow the chocolate to harden. If you don't own a microwave simply melt the chocolate + 1/8 teaspoon coconut oil or vegetable oil in a saucepan over low heat until smooth.
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