Coconut Macaroons Without Condensed Milk
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.
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.
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.
Nutrition
Calories: 149kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 63mgPotassium: 120mgFiber: 3gSugar: 7gVitamin A: 2IUVitamin C: 0.2mgCalcium: 7mgIron: 1mg
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