These simple, dairy-free coconut macaroons are light, chewy, and bursting with coconut flavor. Skip the sweetened condensed milk and make these macaroons in minutes! For an extra special touch, try dipping them in melted chocolate.
We’ve probably all had at least one encounter with those misshapen, overly sweet coconut macaroons that leave a bad taste in our mouths. You know the kind—the ones that are heavy, too sweet, and lack any real coconut flavor. A good macaroon, however, is a completely different experience.
A well-made coconut macaroon is all about balance. It should be light yet chewy, with crisp edges and a soft, tender interior. The flavor? Pure coconut, lightly sweetened, with just the right amount of sweetness to let the coconut shine through. These macaroons take just minutes to prepare, are made from just a few simple ingredients and are completely dairy-free! The key to making them is all in the technique.
Coconut Macaroons
In France, coconut macaroons are called rochers à la noix de coco or congolais, and they’re a world apart from the overly sweet varieties we’re used to. These macaroons are baked until lightly golden on the outside, but still creamy white inside—a perfect bite of pure coconut goodness. And best of all, no sweetened condensed milk or dairy is required! 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)
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.)
The secret to making great dairy-free macaroons is gently heating the egg whites, honey, and coconut mixture over simmering water before baking. This step helps the mixture partially cook and fully hydrate the coconut, shortening the baking time and giving the macaroons their signature crispness.
Baking the macaroons in a hot oven for a short time ensures they become golden and crispy on the outside while staying moist and tender inside. That’s the key to a perfect macaroon!
- Prepare the mixture: In a large, heatproof mixing bowl, combine the egg whites, honey, and coconut. Set the bowl over a saucepan of simmering water and stir until the mixture becomes hot to the touch and thickens.
- Shape the macaroons: Using a small cookie scoop, place mounds of the mixture onto a parchment-lined baking sheet, spacing them a few inches apart.
- Bake: Bake until the edges are lightly golden. Allow the macaroons to cool completely on wire racks.
The macaroons are best on the day they’re baked, as the crispy exterior will soften over time. However, they can be stored in an airtight container for a few days if needed.
Optional Chocolate Dip: For an added treat, melt some dark chocolate and dip the bottom of each macaroon, or drizzle it over the top. The combination of chocolate and coconut makes for a truly special dessert.
Whether you enjoy them plain or with a chocolate dip, these dairy-free coconut macaroons are sure to become your go-to treat for any occasion!
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.
Cindy says
Thank you so much for these recipes! My husband just recently found that he can't have refined sugar or white flour. His favorite Christmas cookie is Coconut Macaroons; the recipe on the back of the bag of coconut. I've made them for him every year that I could. I've been desperate to find a recipe that I can still make for him. Thank you, again!!!
Theresa Boucher says
I made these wanting to taste the difference between traditional macaroons and these. The gentle process instead of whipping egg whites had me wondering if they would “work”.
So delightful! I shared them at work and with my family.
They are satisfyingly different. Lucious would be a good adjective for them. They are good even days later. A Winner Recipe!
Kelly says
I love your recipes!. This one looks real good!.
jane says
I found this while looking for a Passover dessert recipe I could make (without the chocolate)for family members who are on the GAPS diet. What a hit!! Even with the 9 year old twins who can eat everything and are pretty particular about what constitutes delicious. Now all three households have the recipe and my daughter and I have made them many times. They're quick, easy (once you get the hang of rolling them) and everyone thinks you've fussed for them. Thank you for creating this amazing treat!
Sylvie says
That's fantastic, I'm so glad to hear that they were a hit with your family!