Enjoy the pure coconut goodness of these easy to make dairy-free coconut macaroons. No sweetened condensed milk needed! Perfect for a quick sweet treat, try dipping them in melted chocolate for an extra special touch.
I think we’ve probably all had at least one bad experience with those misshapen, heavy and tooth achingly sweet confections that pass for coconut macaroons at least once. You know the kind whose cloying sweetness hits you over the head at first bite and whose flavor is barely reminiscent of coconut. A good macaroon however is quite the opposite.
A good coconut macaroon strikes a fine balance; it’s at once light but chewy, a little crispy around the edges, but with a soft, tender interior. It has a pure clean taste that’s all coconut, just lightly sweetened and only takes a matter of minutes to make. Made from just a few kitchen staples, the difference lies mainly in the technique.
The French call their coconut macaroons rochers à la noix de coco or congolais and they are an altogether different breed from the tooth aching varieties. Baked until lightly golden on the outside, but still creamy white on the inside they are bites of pure coconut goodness. No sweetened condensed milk or dairy needed! Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Egg Whites – You’ll need 2 large egg whites.
- Honey – Use any mild flavor honey you’d like.
- Coconut – Use a finely shredded unsweetened coconut.
- Chocolate – If you’d like to dip your macaroons you’ll need some finely chopped dark chocolate for melting. (optional)
Tips and Tricks:
The key to a great dairy-free macaroon is to gently heat the egg white, honey and coconut mixture over simmering water prior to baking it. This allows the mixture to partially cook and the coconut to fully hydrate before it goes in the oven allowing for a shorter cooking time at a high heat.
The short baking time in a hot oven ensures that the macaroons get crispy and golden on the outside while keeping the centers nice and moist, and that is what makes all the difference.
How to Make Dairy-Free Coconut Macaroons:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by combining the egg whites, honey and coconut in a large heatproof mixing bowl set over a saucepan of barely simmering water and stir the mixture until hot to the touch and thickened.
- Using a small cookie scoop, place mounds of the batter on a parchment lined baking sheet a few inches apart.
- Bake until lightly golden around the edges, and let cool completely on wire racks.
The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for a few days.
If you’d like you can melt a little chocolate to dip the macaroons in, but it’s purely optional. The combination of chocolate and coconut does make for an extra special treat. You can dip the bottom of each in chocolate and let them set or just drizzle it across the top.
More Coconut Cookies:
Dairy-Free Coconut Macaroons
These dairy-free macaroons are lightly golden on the the outside and chewy on the inside with the sweet taste of coconut.
Ingredients
- 2 large egg whites
- ¼ cup/84g light colored honey
- ⅛ th teaspoon fine sea salt
- 2 cups/200g finely shredded unsweetened coconut
- 6oz/170g dark chocolate, finely chopped (optional)
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Combine all of the ingredients except chocolate in a large heatproof mixing bowl. Set the bowl over a saucepan of barely simmering water. Stir the mixture for 6- 8 minutes until very hot to the touch and has thickened.
- Using a small cookie scoop, place mounds of batter on parchment lined baking sheet a few inches apart. Bake until lightly golden around the edges,(about 7-10 minutes) roating sheet halfway through (if tips are browning too fast, lower the heat 25 degrees).
- Let cool completely on wire racks. The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for up to 5 days.
- If making chocolate dipping sauce, place half the chopped chocolate in a medium heatproof bowl set over a saucepan of simmering water and stir until melted. Remove bowl from heat, let stand for a few minutes to cool then stir occasionally the remaining half of chocolate until smooth.
- Dip the bottoms of each macaroon into chocolate, let excess drip off, and place on parchment to set (about 1 hour). Store in airtight container at room temperature.
Notes
Storage:
Store macaroons in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 9gFiber: 2gSugar: 7gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Liz says
Stunningly beautiful!!! I need to try this version...I love all things coconut!
Heather (Heather's Dish) says
such GORGEOUS photos...i love the coconut as a background prop! and chocolate dipping sauce? seriously? can i just bathe in that? 🙂
the wicked noodle says
These sound just lovely. The photos look so delicious I want to step through my screen and eat every last one!
Nancy @SensitivePantry says
These look quite delicious, Sylvie! And, the photos are stunning.
Carolyn says
Tooth-achingly sweet...yep, that's a good descriptor for many macaroons. Yours are just beautiful!
Caroline says
Gorgeous! I actually just learned last week, the difference between a macaroon and a macaron...neither of which I have ever tried. They look delightful Sylvie! 😀
Sherilyn @ Wholepromise says
These look delicious. Your photography always inspires me.
Rosa says
A divine teat! Maccaroons are so delicious and I love the fact that you served yours with a chocolate sauce.
Cheers,
Rosa
Tina@flourtrader says
This was a very good read. I have never made macaroons and there is such a variety of recipes out there. However, your comments here have narrowed down some things. I like the use of honey instead of sweetened condensed milk. I am saving this recipe for when I do make macaroons, you have me convinced these are a winner. Thanks for sharing.
Jennifer (Delicieux) says
Wow, absolutely gorgeous Sylvie!!! I know what you mean about those old style macaroons, but these look amazing!