Crispy, chewy, coconutty cookies without sweetened condensed milk! This recipe for coconut macaroons is naturally free from gluten and dairy. Safe for both celiac patients and Passover celebrations.
Experiment with fun flavors by adding chocolate chips, citrus zest, dried fruit, or even chopped candied ginger. Up the nutrient factor by mixing in chopped nuts to the batter for added protein and fiber.
The recipe as written is delicious when the baked macaroons are dipped in melted chocolate. Let everyone know in the comments your favorite way to mix up coconut macaroons!
- 3 cups unsweetened coconut flakes (or desiccated coconut)
- ¾ cup granulated sugar, coconut sugar, or honey (or if using maple syrup, use about ½ cup)
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 large egg whites, room temperature
For Chewier Macaroons
For softer, chewier macaroons, mix in one of the following, or a combination totaling no more than three tablespoons.
- 2 tablespoons applesauce
- 2 tablespoons coconut cream
- 2 tablespoons coconut oil
Garnish + Flavoring Ideas
- 1 cup chopped nuts
- 1 cup semi-sweet or dark chocolate chips, melted, optional
- Zest of an orange, lime, or lemon, mixed in with the coconut
- 2 tablespoons liquor or liqueur
- 1-2 tablespoons candied fruit or ginger, minced very small
- 4 ounces semi-sweet or dark baking chocolate, melted (about one standard bar or half a bag of chips)
Gather your ingredients, tools, pans, measuring spoons, and preheat your oven to 325° F. Mise en place! Everything in place!
- Line two large baking pans with parchment paper, or use non-stick pans.
- Mix together all of the ingredients except the egg whites and extracts/liquors in a medium-to-large bowl.
- In a small bowl, whisk the egg whites vigorously for about a minute or two until they're very foamy. Then whisk in any liquor, liqueurs and/or extracts.
- Fold the egg whites into the coconut mixture until it's well combined. You may find using your fingers work best.
- Drop or scoop the batter onto parchment-lined baking pans forming one to two-inch mounds. Form the mounds with your fingertips if necessary. Aim for like-sized cookies.
- Bake at 325° F for 12 to 20 minutes, depending on your oven, until the cookies are golden brown. Macaroons with honey and coconut sugar will appear darker after cooking, and ones with honey especially with brown faster.
- Cool the macaroons completely before dipping in or drizzling them with melted chocolate. Allow dipped or drizzled macarons to set and dry upside-down on parchment or wax paper.
- Store in an airtight container at room temperature for a few days, or up to a week in the refrigerator. For the best flavor, enjoy at room temperature. For crispier macaroons, allow a little air to sneak into the container by loosely wrapping or cracking the lid. Coconut macaroons can be frozen for several months if sealed airtight.
Buying Coconut Cream
Even cans labeled "coconut cream" will have a portion of thinner, watery coconut milk in them. Fight the urge to stir, and scoop out the thick, dense opaque cream for this recipe.
Sweetened brands of coconut can be substituted for the unsweetened in this recipe. Just be ready for the sugar high and a chewier cookie!
The nutrition information below is based on the recipe above using granulated sugar as listed, without any garnishes or toppings.
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