Coconut Macaroons (no condensed milk)

Coconut macaroon cookie with a bite taken out of it.

Coconut Macaroons (no condensed milk)

Crisp and golden on the outside with a sweet chewy center. These coconut macaroons made without condensed milk are so easy to make and require just 7 ingredients. Dairy free, naturally gluten free, and naturally sweetened.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings macaroons

Calories 186kcal

Author Sara

Equipment

2 mixing bowls
1 Baking sheet
1 Microwave safe bowl

Ingredients

2 large room temperature egg whites
¼ cup pure maple syrup
1 tsp. pure vanilla extract
3 cups unsweetened shredded coconut (see notes)
⅛ tsp. fine sea salt

Optional Chocolate Topping

½ cup chocolate chips (dairy free if needed)
1 tsp. coconut oil

Instructions

Preheat oven to 325-degrees F. Line a baking sheet with parchment paper, or a silicone mat, and set aside.
Add egg whites to a small mixing bowl and whisk with a fork until frothy (this should only take about 30 seconds). Mix in the pure maple syrup and vanilla.
To a large bowl, add the shredded coconut and salt. Pour the egg white mixture in with the coconut and mix until coconut is fully combined.
Use a spring loaded cookie scoop, or a tablespoon, to form balls out of the mixture, using about 1 ½-2 tablespoons on mix per ball (try to make the balls as compact as possible when rolling). Place the balls on prepared baking sheet and gently press down to slightly flatten the bottom, while keeping the top nice and round.
Bake for 17-20 minutes, or until tops are golden brown and slightly crisp. Allow to cool directly on baking sheet.
While the macaroons are cooling, melt the chocolate. Melt chocolate and coconut oil in a microwave-safe bowl at medium power, stopping and stirring every 30-45 seconds. Once the chocolate chips are almost fully melted, remove from the microwave and continue stirring until all all the chocolate is melted.
Dip the bottoms of the macaroons in the melted chocolate, allowing any excess to drip back in the bowl. Return each macaroon to the prepared baking sheet to set. If you have leftover chocolate, feel free to drizzle it over the tops. Place pan in fridge for about 15 minutes so the chocolate can quickly set.
Best enjoyed at room temp!

Notes

- - To quickly get the eggs to room temperature, place them in a bowl of hot water for 15 minutes.
  - Shredded and flaked coconut vary by the brand. For these coconut macaroons, look for shredded coconut with a medium thickness (some brands may even call this "flaked coconut.") I have used finely shredded and they turn out fine, but a medium shred results in a much better texture. Just don't use thick flaked coconut! Terrasoul Foods is a great option.
  - Macaroons are good stored at room temp for up to 5 days. Store in fridge to extend shelf life by a few days, or in the freezer for up to 3 months.
  - For a fully refined sugar free treat, use Hu Chocolate Gems for dipping and drizzling.

Nutrition