This recipe of coconut macaroons without condensed milk is sure to give you an exquisite experience with macaroons that are crispy outside and chewy inside. If you are a coconut lover, you have to try this recipe! Not only are they easy to make, you’ll only need pantry staples and they make tasty edible gifts. Each one is bursting with chocolate and coconut flavors, so they are perfect when the sweet tooth hits!
As a connoisseur of sweet treats, I can tell you if you melt when you taste a Mounds candy bar, you’ll fall in love with these little bites of heaven! Some variations leave out the chocolate, but I really think it brings everything together, so I just dip the bottoms!
Here are a few more recipes for our true coconut lovers! If you like Almond Joys you have to try a batch of chocolate coconut bars. If you want to use condensed milk, go with these little coconut bonbons. When I am feeling a little boozy but still want the choco-coconut combo, I go with this creamy Caribbean rum drink.
- Only 8 simple ingredients, all of which are pantry staples.
- A quick and easy dessert to make.
- Can be made gluten-free.
What Ingredients do I Need for Easy Coconut Macaroons?
- granulated sugar
- vanilla extract
- egg whites – be careful to not get any of the yolks in the mixture.
- all-purpose flour – to make these gluten-free, leave out the flour or use gluten-free all-purpose flour. The flour adds a hint of chewiness, but they are almost the same even if you omit it.
- shredded coconut – do not add over 14 ounces. The macaroons may go flat because sweetened coconut has more moisture than unsweetened.
- semi-sweet chocolate chips – if preferred, you can use dark chocolate instead.
Pro Tip: I like to use room-temperature egg whites because they have more volume when whisked compared to cold ones.
How to Make Coconut Macaroons Without Condensed Milk
PREP: Preheat the oven and the baking sheets with parchment paper. Whisk the egg whites, sugar, vanilla, and salt on high speed until the meringue is thick and opaque. Fold in the coconut and flour.
FORM THE COOKIES AND BAKE: Use a cookie scoop to make the coconut mixture into balls that are about 1.5 tablespoons of batter. Place each one on the lined baking sheets. Bake for 25 minutes and rotate the pans throughout the process until they are golden brown. Remove from the oven and transfer to a wire rack after they cool for 1-2 minutes.
DIP: Melt the chocolate chips and shortening in a double boiler, then transfer to a shallow bowl. Dip the bottom of each macaroon in the chocolate and place it on the baking pan. Allow the chocolate to set, then serve!
- If you don’t have a double boiler, you can melt the chocolate in a metal or glass bowl over a pan of boiling water. You can use a microwave-safe bowl and cook in 30-second intervals until it’s smooth.
- Instead of dipping the bottoms, you can also drizzle the chocolate over the top (or do both!).
- Some like to use almond extract for a little nutty flavor.
The first type of macaroons were actually made with almonds instead of coconut.
Store leftover cookies in an airtight container for 4 to 5 days on the counter or in the freezer for 3 months.
Macaroons are typically made with coconut, while macarons are sandwich cookies and do not contain coconut.
More Bite Sized Chocolately Treats
Coconut Macaroons Without Condensed Milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg whites
- ⅛ teaspoon salt
- 2 tablespoon all-purpose flour
- 14 oz. sweetened shredded coconut
- 2 cups semi-sweet chocolate chips
- 1 teaspoon shortening
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In the bowl of a standing mixer, whisk egg whites, sugar, vanilla and salt on high speed until thick and opaque white (about 1 minute).
- Use a spatula to fold the coconut and flour into the egg white mixture.
- Use a 1 ½ tablespoon cookie scoop or a rounded spoon to drop compact balls onto prepared baking sheets.
- Bake approximately 25 minutes, rotating the pans during baking, until cookies are golden brown.
- After 1-2 minutes, transfer cookies to a cooling rack and cool completely.
- In the top of a double boiler, melt chocolate chips and shortening until smooth and fully melted.
- Transfer melted chocolate to a shallow bowl if needed to make it easier to dip. Dip the bottom of each cooled macaroon into the chocolate, just enough to coat the bottom and up the sides a bit. Allow the excess chocolate to drip off the bottom. Place dipped cookie on a sheet of parchment paper on a baking sheet.
- Allow the chocolate to set (place baking sheet in the fridge for a few minutes to help it set more quickly.)
Store macaroons in an airtight container on the countertop for 4-5 days or freeze for up to 3 months. Notes: If you do not have a double boiler, you can melt the chocolate in a glass or metal bowl placed over a pan of simmering water. Or you can simply microwave the chocolate and shortening in 30-second intervals, stirring between each interval, until fully melted. Room temperature egg whites create more volume when whisked. I like to use room temperature eggs for this recipe, though I’m not sure it makes any noticeable difference. Macaroons can be made gluten-free by simply omitting the flour completely. The flour adds just a hint of chew that I prefer, but the macaroons are almost the same in both taste and texture without the flour.
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