• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Damn, Spicy!
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Tips
  • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Tips
    • Gift Guides
    • Email
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Cookies / Coconut Macaroons Without Condensed Milk

    Coconut Macaroons Without Condensed Milk

    Published: Dec 30, 2020 · Last Update: Dec 2, 2022 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Easy Coconut Macaroons Without Condensed Milk


    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

    1. 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!
    2. Add in the shredded coconut & mix. The mixture will clump up & dry out a bit, it’s perfectly okay (see picture on the right).
    3. Scoop the macaroons into 1-inch balls. You can do this with an ice cream scoop OR with a regular 1 tbsp 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).
    4. 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.


    asy chocolate coconut macaroons recipe

    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 🌈💘

    Still Hungry?

    • Custard Cream Horns
    • Russian Chocolate Salami Dessert (Shokoladnaya Kolbasa)
    • Homemade Thin Mints
    • Russian Jam Filled Cookies
    Easy Coconut Macaroons Without Condensed Milk

    Coconut Macaroons Without Condensed Milk

    Damn, Spicy! @ www.damnspicy.com
    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.
    4.72 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Cookie
    Cuisine French
    Servings 12 coconut macaroons

    Ingredients
      

    • 2 egg whites cold
    • 1/4 cup white granulated sugar
    • 1/4 tsp kosher salt
    • 1/2 tsp vanilla extract
    • 1/4 tsp almond extract
    • 2 cups shredded coconut
    • 2 oz high-quality bittersweet 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 tbsp 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 tsp coconut oil or vegetable oil in a saucepan over low heat until smooth.

    Notes

    Storing Instructions: 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.
    Make-Ahead & Freezing Instructions: layer the cookies between pieces of parchment paper & defrost on the counter before serving. Make sure they reach room temperature before serving! Drizzle or dip in chocolate before serving, then pop in the refrigerator for 10 minutes to allow the chocolate to harden.

    📷 DID YOU MAKE THIS RECIPE?!
    Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
    Tried this recipe?Let us know how it was!
    « Chocolate Orange Oatmeal
    Iced Vanilla Matcha Latte »

    Pop up

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Damn, Spicy! I share tried-and-true recipes from my trips around the world!

    You can expect new recipes weekly with a mix of sweet & savory!
    Read more »

    Contacts ⭐︎ New Here?

    GET A FREE ECOOKBOOK

    when you subscribe to my spicy newsletter!

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Comment Policy

    Read

    • Recipes

    Contact

    • Home
    • Contacts
    • New To Damn Spicy?

    This blog contains affiliate links, please read Disclaimer for more information.

    Copyright © 2023 DAMN SPICY

     

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT