Coconut macaroons without condensed milk are quick and easy to make. You only need 20 minutes and five simple ingredients to bake a batch of these delicious coconut cookies with a melted chocolate drizzle. The best coconut macaroons are incredibly soft and chewy on the inside and a golden brown, crunchy crust. Naturally gluten-free, they only make a tasty treat during the holiday season but an equally delicious summer snack.
Related recipes
For more festive recipes, make sure to check out my non-alcoholic mulled wine, gingerbread cookies, chocolate crossies, butter cookies, and chocolate pecans.
My Weihnachten guide has more festive German tips as well.
Why you’ll love this coconut macaroon recipe
- Quick and easy – one-bowl recipe that only takes 20 minutes to make.
- 5 ingredients only – no Backoblaten or sweetened condensed milk needed.
- Perfect holiday cookie for kids and adults alike.
- Naturally gluten-free cookie recipe.
- Tropical flavor – a coconut lover must-try, especially if you love Bounty or Raffaello.
Ingredients
Egg whites – Make sure the eggs are at room temperature. The recipe is based on medium-sized eggs.
Sugar – Castor sugar works best for this recipe.
Vanilla – Pure vanilla extract, essence, or fresh vanilla bean can all be used.
Coconut – Dried unsweetened coconut give these macaroons the best texture and flavor. You can use coconut flakes, desiccated or shredded coconut. You can use a food processor to create a finer coconut texture.
Chocolate – Dipping the coconut macaroons or drizzling them with melted milk or dark chocolate is optional but it does make them extra moreish. You can melt chocolate chips or bar cut into chocolate chunks.
How to make classic coconut macaroons
- Thoroughly mix the egg whites, sugar, and vanilla by hand until the sugar is dissolved.
- Add the coconut and combine everything well until a sticky dough has formed.
- Shape the coconut macaroons by using an ice cream scoop or tablespoon.
- Bake them for 12-15 minutes at 350F/180C.
Tips
- For the best results, combine the egg whites, sugar, and vanilla thoroughly by hand until the sugar is dissolved. You don’t need to beat the egg whites with an electric mixer until they’re stiff.
- Once you’ve folded in the coconut, continue to shape and bake the macaroons straight away or the mixture will get too thick.
- Make sure the oven is up to temperature for the sugar to caramelize during baking. You’re after a slightly crunchy, golden brown outside and a moist and chewy texture on the inside.
Variations
- Toast the desiccated coconut slightly for extra flavor, color, and crunch.
- Spice up your macaroons with a dash of cinnamon.
- Coconut and citrus are a popular flavor combination. Add lemon, lime, or orange zest to the dough.
- Rum extract provides another flavor dimension.
- Marzipan or almond extract is commonly used in German coconut macaroon recipes (aka Kokosmakronen). Perfect for the holiday season!
- A drizzle of honey or dash of maple syrup can add another layer of sweetness. Date syrup is another option.
- Top the macaroons with a caramel drizzle.
- Backoblaten are super thin wafers made from starch that can be placed bottoms of the macaroons. They’re edible and prevent them from sticking to your tray. I prefer mine without, simply wait until they’re fully cooled down before moving them off the tray.
FAQ
Due to the egg whites, macaroons are best stored in the fridge in an airtight container once they’re fully cooled down. Add parchment paper between the layers of macaroons to prevent them from sticking to each other. They stay fresh for about 3-4 days.
Yes, you can. They can be stored in the freezer for up to 3 months in a freezer-proof container. Add sheets of parchment paper between the layers to prevent them from sticking to each other.
Remove the meringue cookies from the fridge 1-2 hours before serving. The condensation is absorbed by the sugar making the macaroons extra moist on the inside.
Easy Coconut Macaroons Without Condensed Milk
Ingredients
- 2 egg whites room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups desiccated coconut dried and unsweetened
- 100 g milk chocolate optional
Instructions
- Preheat the oven to 350F/180C and line two cookie sheets with parchment paper.
- In a large mixing bowl, thoroughly mix the egg whites, sugar, and vanilla by hand until the sugar has fully dissolved. You don't need to beat the egg whites until they're stiff. Simply combine everything well by hand for 2-3 minutes.2 egg whites, 1/2 cup granulated sugar, 1 tsp vanilla extract
- Gently fold in the desiccated coconut and combine everything well into a sticky white mixture.2 cups desiccated coconut
- Evenly shape the coconut macaroons with a small cookie scoop or tablespoon and place them on prepared baking sheets.
- Bake the macaroons for 12-15 minutes until they're golden brown. Let them cool slightly on the tray before transferring them to a wire rack.
- To melt the chocolate, you can either use a microwave or a double boiler. In the microwave, heat the chocolate in short intervals on low heat, stirring between each one. If you're using a double boiler, gently melt the chocolate over simmering water, stirring consistently until smooth.100 g milk chocolate
- Dip the base into the melted chocolate or add a drizzle to the macaroons. Let it set and they're ready to be enjoyed!