Sweet and chewy, these coconut macaroons without condensed milk are such a delightful treat and will dazzle any coconut lover! Packed with coconut flavors and dipped in chocolate, the cookie recipe comes together with only 5 simple ingredients and is perfect for any occasion.
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Coconut macaroons without sweetened condensed milk
You will love how chewy and moist these coconut macaroons are! With a soft, sweet inside and a slightly crisp exterior, they are positively addictive. This simple chewy coconut macaroons recipe will quickly become a new favorite after your first bite.
Coconut adds not only delicious flavor to these cookies, but also a wonderful chewy texture that’s similar to an Almond Joy or Mounds bar. Classic macaroons are often made with condensed milk, but my recipe uses egg whites and sugar.
And the best part is you need only 5 ingredients you probably already have in your fridge and pantry. The recipe comes together quickly because the dough doesn’t require chilling before baking.
While this chewy coconut macaroons recipe is wonderful for the holiday season, you’ll want to make it year-round. They also keep well, making them great gifts for family and friends.
If you’re a fan of coconut, then you should try our coconut cream pie or coconut ice next!
One of the reasons I love making coconut macaroons with egg white so much is the fact that they use such simple ingredients. Check out the recipe card below for exact measurements.
- Sweetened shredded coconut works best for this recipe. I like to use smaller flakes vs. larger ones and pulse them in a food processor. For the best results, use a freshly opened bag. Avoid dried-up coconut or the cookies will be dry.
- Egg whites: Whipped egg whites gives the coconut cookies a chewy yet light texture that isn’t too dense or dry. When separating the eggs, ensure there are no egg yolk traces in the egg whites. Yolks will prevent the whites from forming peaks.
- Sugar: You will need granulated sugar (white/caster sugar) or superfine sugar for sweetness and to stabilize the egg whites.
- Vanilla extract adds a lovely warmth and balance to these cookies.
- Chocolate: I recommend a good quality chocolate bar for dipping your macaroons. Any type of chocolate works. As you can see in the photos, I used white, milk, and semi-sweet chocolate.
How to make coconut macaroons without condensed milk
Everything about this recipe for coconut macaroons without condensed milk is pretty straightforward and simple. Let’s jump right in and bake up a batch!
#1 Step: Prepare oven and baking sheets
- Align the oven rack in the center of the oven and preheat to 300°F / 150°C / gas mark 2. Line 2 cookie sheets (trays) with parchment (baking) paper.
#2 Step: Shred coconut (optional)
- Pulse the shredded coconut in a food processor to break it down. Doing so helps to create a tighter texture and more compact cookies.
#3 Step: Whip egg white
- In a large, clean mixing bowl, using a hand mixer or a stand mixer with the whisk attachment, beat the cold egg whites until white and soft peaks form. Add the sugar and vanilla extract. Beat until the sugar has dissolved and the mixture looks glossy and stiff, for about 2 to 3 minutes.
#4 Step: Fold in coconut
- Fold in the shredded coconut until evenly distributed and moistened.
#5 Step: Drop mounds onto the prepared cookie sheet
- Using a medium cookie scoop, scoop mixture onto the lined cookie sheets (trays). Fold any loose coconut pieces hanging out back into the cookie for clean edges and to avoid burned bits.
#6 Step: Bake macaroons
- Bake the cookies in the preheated oven for 18 to 20 minutes. Rotate the cookie sheet (tray) halfway through baking to ensure they bake evenly.
#7 Step: Cool
- Let the cookies cool on the baking pan (tray) for 10 minutes. Then transfer them onto a wire rack to cool completely.
#8 Step: Melt chocolate
- Melt the chopped chocolate in the microwave or use a double boiler. If microwaving, melt at medium power in 30-second increments, stirring after each increment, until fully liquid and smooth.
#9 Step: Dip cookies
- Dip the cooled macaroons in the melted chocolate and place them onto parchment paper-lined baking sheets. Let the chocolate set at room temperature or in the fridge.
- Tip: You can either dip the bottom or half the macaroon in melted chocolate. Let the extra chocolate drizzle off to avoid a foot (puddle of chocolate under the cookie).
Tips for the best macaroons
Here are a few extra tips to keep in mind so your coconut macaroons without condensed milk taste delicious and look perfect. These tricks won’t let you down!
- Toast coconut flakes: For a deeper coconut flavor and an extra crispy texture, spread the coconut flakes on a rimmed baking sheet. Toast in a 350°F / 180°C / gas mark 4 oven for 3 to 5 minutes, until the flakes start showing a little color. Let cool before continuing.
- Cold egg whites: In my experience, cold egg whites whip up better than room temperature or warm egg whites.
- Fold gently: When folding the coconut into the egg whites, do so gently so the egg whites don’t deflate.
- Cookie scoop: A cookie scoop makes it easy to form cookies that are uniform in size and bake evenly. A medium cookie scoop works great. You want 1 1/2 tablespoons of dough per cookie.
- Clean up edges: Gently push any loose or overhanging coconut flakes back into the cookie. This will give them a much cleaner, neat appearance and look better when you dip them in chocolate.
- Bake macaroons: Bake your coconut macaroons at a moderate temperature. Shredded coconut burns easily, so 300°F / 150°C / gas mark 2 is perfect here.
- Baking time: Be sure to watch the baking time. My macaroons are done after exactly 20 minutes, but yours might be ready after 18 or take 22 to 23 minutes, depending on how hot your oven is.
Variations & add-ins
Looking to get creative with your coconut macaroon recipe without condensed milk? Go right ahead and have a look at this list of mix-ins and variation ideas!
- Almond extract: 1/2 teaspoon almond extract is a great way to add depth of flavor to the macaroons. They will taste similar to almond joy cookies.
- Coconut extract: If you really want to boost the coconut flavor, add 1 teaspoon coconut extract.
- Citrus: For citrus-flavored coconut macaroons, mix the finely grated zest of 1 lemon, 1 orange, or 2 limes into the dough.
- Chocolate: To make chocolate coconut macaroons, increase the sugar to 3/4 cup and add 1/8 cup unsweetened cocoa powder when folding the coconut flakes into the batter.
- Spiced: Add warmth to your coconut macaroons by including 1 teaspoon ground cinnamon or pumpkin pie spice in the cookie dough.
- Candied cherries: Top each macaroon with red and green candied cherry halves to make them more festive.
How to store coconut macaroons without condensed milk
Keep your coconut macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for 10 days.
Can you freeze coconut macaroons?
Yes, you can freeze no condensed milk macaroons for up to 3 months. Place them in a freezer-friendly container or a freezer bag. Layer them with parchment (baking) paper or wax (sandwich) paper so they don’t stick. When ready to eat, let them sit out on the counter to warm up and soften.
Reasons to love coconut macaroons without sweetened condensed milk
- Irresistible taste + texture: My easy coconut macaroons without condensed milk taste like the delightful center of a Mound bar or Almond Joy. They are sweet, chewy, and moist on the inside with a slightly crisp exterior.
- Pantry staples: Shredded coconut, egg whites, and sugar make up the core ingredients of this recipe, and you’re likely have them in your kitchen.
- Gluten-free: Macaroons are made without flour and are naturally gluten-free. They are a great choice for those intolerant to gluten.
Can I make this recipe with desiccated coconut?
Yes, you can make macaroons with desiccated coconut. Desiccated coconut is drier than shredded coconut. So you’ll want to use only 3 cups / 10 oz / 285 g desiccated coconut, not 14 oz.
What’s the difference between a macaroon vs. a macaron?
Macaroons (double “oo”) and macarons (just one “o”) may seem similar, but are entirely different types of cookies. Their taste, texture, and presentation methods are much different.
- Macaroons are made with shredded coconut, egg white + sugar or condensed milk. They are usually coconut flavored and are either served plain or dipped in chocolate.
- Macarons are created with ground almonds, egg whites, and sugar and come in various flavors. 2 macaron halves are sandwiched together with a sweet filling like ganache or fruit preserve.