Crisp and golden on the outside with a sweet, chewy center — these coconut macaroons made without condensed milk are simple to prepare and use only seven ingredients. They’re dairy free, naturally gluten free, and lightly sweetened.
Perfect for the holidays or any time you want a fuss-free treat.
If you love coconut, you’ll adore these macaroons. They have an almond joy–like flavor but are made with whole, real-food ingredients. You need just a handful of pantry staples to make them — five ingredients if you skip the chocolate coating, though the chocolate really elevates them.
Traditional coconut macaroons often rely on sweetened condensed milk, which is high in sugar and contains dairy. These are made without condensed milk, which keeps them dairy free and reduces added sugar.
Why You’ll Love This Macaroon Recipe
- Simple and impressive – They look bakery-made but are easy to prepare.
- Dairy free and gluten free – No condensed milk here, making them suitable for dairy-free diets and naturally gluten free.
- Coconut-forward – If you love coconut, these deliver a concentrated coconut flavor and satisfying chew.
- Lightly sweetened – Sweetened with pure maple syrup rather than large amounts of refined sugar (note: some chocolate choices may contain cane sugar).
- Perfect texture – Slightly crisp tops with soft, chewy interiors — a lovely contrast in every bite.
Ingredient Notes
The recipe card below lists exact quantities. Notes here explain choices and substitutions.
- Unsweetened shredded coconut – Texture varies by brand. A medium shred yields the best mouthfeel; very fine shreds work, but thicker shreds give a more satisfying chew.
- Chocolate – Use dairy-free chocolate if you want the macaroons to remain dairy free. Semi-sweet or dark chocolate both work well. Choose minimal-ingredient chocolates when possible.
- Pure maple syrup – Use real maple syrup rather than imitation pancake syrup for best flavor and cleaner ingredients.
How to Make
Step 1: Whisk the egg whites in a small bowl until frothy, about 30 seconds. Stir in the maple syrup and vanilla.
Step 2: Combine the shredded coconut and salt in a medium bowl, then pour in the egg white mixture. Stir until the coconut is evenly coated.
Step 3: Use about 1½–2 tablespoons of the mixture per macaroon and form compact balls. Place them on a lined baking sheet and gently press the bottoms so the tops remain rounded.
Step 4: Bake at 325°F (160°C) for 17–20 minutes, or until the tops are lightly golden and slightly crisp. Let cool on the sheet.
Step 5: Melt the chocolate with a little coconut oil if desired, then dip the bottoms of the cooled macaroons into the chocolate. Return them to the lined sheet.
Step 6: Drizzle any remaining chocolate over the tops if you like, then chill for about 15 minutes so the chocolate sets. Serve at room temperature for the best texture.
Tips for the Best Macaroons
Use room-temperature eggs. They whisk frothier and blend better with the coconut, helping the macaroons bake evenly.
Choose the right shredded coconut. Medium shred gives the best texture; very fine or very thick flakes will change the bite.
Let the chocolate set in the fridge. Chilling for a short time prevents the melted chocolate from spreading and seals a neat finish.
Use a cookie scoop. A 1½–2 tablespoon spring-loaded scoop helps create evenly sized macaroons and speeds shaping.
Storing and Freezing
Storing: These are best within 24–48 hours, but will keep in an airtight container at room temperature for up to 5 days. Refrigerate to extend their life a few more days.
Freezing: Wrap individually if possible and place in a freezer-safe container. They freeze well for up to 3 months. Thaw to room temperature before serving for the best texture.
Tip: Serve at room temperature for optimal chew and flavor.
Recipe FAQs
Coconut macaroons are dense, chewy mounds made from shredded coconut and egg whites, often dipped in chocolate. Macarons are delicate sandwich cookies made with almond flour and meringue, filled with ganache or buttercream. They are distinct cookies despite similar names.
If they crumble, the mixture might be too dry. Use large egg whites and make sure you measure the coconut accurately. If needed, reduce the coconut slightly or press the balls more firmly when shaping.
They should be lightly golden on top with some coconut pieces appearing crisp. A touch of extra browning is okay, but avoid burning.
If You Love This Recipe, Try These!
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Healthy Pumpkin Breakfast Cookies
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Oat Flour Chocolate Chip Cookies (gluten-free)
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Healthy Oatmeal Breakfast Cookies
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Gluten-free Thumbprint Cookies
If you make this recipe, please let me know what you think — a star rating or brief comment is always appreciated. Share a photo on social media and tag the recipe author if you like!
Eat Clean. Be Well!
-Sara
Coconut Macaroons (no condensed milk)
Equipment
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2 mixing bowls
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1 baking sheet
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1 microwave-safe bowl (for melting chocolate)
Ingredients
- 2 large room temperature egg whites
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 3 cups unsweetened shredded coconut
- ⅛ tsp. fine sea salt
Optional Chocolate Topping
- ½ cup chocolate chips (dairy free if needed)
- 1 tsp. coconut oil (optional)
Instructions
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
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Whisk egg whites in a small bowl until frothy. Stir in the maple syrup and vanilla.
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Combine shredded coconut and salt in a large bowl. Add the egg white mixture and stir until the coconut is evenly coated.
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Form balls with a spring-loaded scoop or tablespoon, using about 1½–2 tablespoons per ball. Press the bottom slightly flat and place on the prepared sheet.
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Bake 17–20 minutes, until tops are golden and slightly crisp. Cool on the baking sheet.
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Melt chocolate and coconut oil in a microwave-safe bowl at medium power, stirring every 30–45 seconds until smooth. Dip macaroon bottoms in chocolate and return to the sheet. Drizzle remaining chocolate over the tops if desired. Chill about 15 minutes to set the chocolate.
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Best enjoyed at room temperature.
Notes
- To bring eggs to room temperature quickly, place them in a bowl of warm water for 15 minutes.
- Shredded coconut varies by brand; aim for medium-thickness shreds for the best texture.
- Store at room temperature for up to 5 days, refrigerate to extend longevity, or freeze for up to 3 months.