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.
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!