Quick & Easy Coconut Macaroons (No Condensed Milk, No Flour)
These delicious and easy coconut macaroons have the perfect balance of flavor and health! Made without condensed milk and gluten-free, they’re not only incredibly tasty but also lower in sugar. They are a scrumptious dessert option for everyone whether you’re hosting a party or enjoying a quiet night in.
✩ What readers are saying…
“Simply the best coconut macaroon I have ever had. The sweetness and texture turned out perfect.” -Holly
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Are you a fan of delicious coconut macaroons but are looking for recipes that don’t require condensed milk or flour? Or are you simply looking for a coconut macaroon recipe that’s quick and easy and delicious?
Then this recipe is the perfect solution for you!
This is the recipe I’ve been making for years when I want a quick coconut macaroon cookie to surprise Brian with (they’re his second favorite cookie – these chocolate chip cookies being his #1). I can make them pretty much anytime because it uses six simple ingredients – coconut, egg whites, sugar, potato/corn starch, and chocolate – which I always have in my pantry.
They only take about 30 minutes, start to finish, and don’t use any milk or flour, making them dairy free and gluten free.
Not only that, we’re using unsweetened coconut and only a half cup of sugar for the whole recipe, which means these are lower in sugar than other macaroons and have less sugar than standard cookies, even with the dark chocolate coating.
For reference, most chocolate coated macaroons I found with sweetened coconut and sweetened condensed milk have 15 grams of sugar per cookie – this cookie has a third less at 9 grams.
And believe me, you won’t miss the sugar!
TIP: using unsweetened coconut in any of your favorite sweetened coconut recipes is a great way to cut the sugar without anyone noticing – really! I’ve done it with these 3-ingredient dark chocolate coconut clusters, these coconut almond bars, and this coconut bread – and we LOVE them.
So let’s make these real food, yummy treats in just a few simple steps – best of all, you won’t need any special baking skills or ingredients.
Ingredients
Here are the 6 ingredients that you’ll need to make this coconut macaroon recipe (5 if you don’t coat them with the chocolate!):
- Unsweetened coconut – yes, you can technically use sweetened coconut if that’s all you can find, but the sugar amount will go up.
- Sugar – I’ve only made these with cane sugar and fine cane sugar (like basic C&H) is best as organic cane sugar is generally coarser so it doesn’t dissolve all the way in the baking time. I have not tried powdered sugar.
- Potato starch or corn starch – I prefer using potato starch because of the type 3 resistant starch but either of these starches will work as a binding ingredient.
- Egg whites – you will have three egg yolks leftover, perfect for using to make a half batch of super easy hollandaise sauce (I’d just use all three yolks in the half batch, it will just make it richer!).
- Vanilla – some people like almond extract in macaroons, if that’s you, use half a teaspoon with half the vanilla.
- Optional chocolate chips for the chocolate coating (well, it’s not optional in our house, lol). I love using dark chocolate like this for these cookies.
Equipment
- Large baking sheet (I love this 21″x15″ USA pan and use it all the time)
- Silicone liner (I prefer black liners to brown the cookies better) or parchment paper
- Tablespoon size cookie scoop
- Small glass bowl or small saucepan (for melting chocolate)
How to Make Coconut Macaroons
Detailed quantities and instructions are included in the full recipe box below, but here are a few extra tips to help with each step:
Step 1: Mix all the ingredients (except chocolate if using) for 1 minute in a large bowl of a stand mixer with the paddle attachment (or use a hand-held mixer or strong arms and a wooden spoon). Then let the mixture sit for 5 minutes.
Reader Tip: I’ve made these many, many times as written (they are my husband’s favs after all), but a reader suggested a different mixing technique that may make them easier to shape. “[I] beat the egg whites/sugar and cornflour [cornstarch] until soft peaks formed and then briefly mixed in the coconut and almond/vanilla essence.”
Step 2: Use the tablespoon cookie scoop to portion out the dough and inch or so apart on a large baking sheet. With wet fingers, shape the dough into mounds with smooth edges and no coconut sticking out. TIP: the scoop and wet fingers are key to shaping them – they should look like the photos.
Step 3: Bake just until the bottoms are browning and some of the tops have a touch of brown, about 12-15 minutes. Cool on a wire rack. (Notice I didn’t use my silicone lining? It was a mistake and the cookies were hard to remove – so always use a lining!)
You can be done with the cookies now and serve them as is – or dip them in chocolate (which is what I always do).
Step 4: Melt chocolate in a glass bowl in the microwave for about a minute, stirring until smooth (may need a few seconds more) OR use a small saucepan over low heat, stirring constantly until smooth. Dip the bottoms, one at a time, and place on a lined baking sheet.
Step 5: This is optional as well, but I really like to use the remaining chocolate to drizzle over the tops. Scrape any leftover chocolate into a baggie and cut a tiny hole in one end. Press out to drizzle onto the tops of the cookies. Refrigerate to set chocolate.
TIP: Keep your lined baking sheet ready for the chocolate dipping after removing the cookies to a rack to cool. Then you can place them back on the sheet after dipping.
Storage
Store the cookies in an airtight container in the refrigerator for about a week.
You can freeze for longer storage, up to 6 months, even with the chocolate coating. We’ve enjoyed these many months after making when frozen right away – simply leave on the counter to thaw a few minutes.
More Easy Cookie Recipes
Looking for more simple, real food cookie recipes to try? Here are a few favorites:
- Easy No Bake Chocolate Almond Oat Cups (Dairy Free, Gluten Free)
- The Best Chewy Whole Grain Chocolate Chip Cookies
- Classic Chocolate Peanut Butter Swirl Bars Recipe
- Chocolate Topped Oatmeal Bars Recipe (Gluten Free, Egg Free, Optional Dairy Free)
If you’ve tried this coconut macaroon recipe, then help to spread the word by rating the recipe and leaving a comment below – I love hearing from you!
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Quick & Easy Coconut Macaroons Recipe
Equipment
- large baking sheet 21"x15" (or two smaller)
- Silicone liner or parchment paper
- Tablespoon size cookie scoop
Ingredients
Instructions
- Heat oven to 350 degrees. Line a large baking sheet with silicone or parchment.
- Mix coconut, sugar, starch, egg whites, and vanilla in the bowl of a stand mixer and mix 1 minute with the paddle attachment. Alternately, use a hand-held mixer or a strong arm and a wooden spoon for the minute.
- Let the mixture sit for 5 minutes.
- Use a tablespoon cookie scoop to portion the dough into mounds on the prepared cookie sheet, about an inch apart (they don't spread). With wet fingers, shape the cookies into smooth mounds with no coconut pieces sticking out.
- Bake for 12 to 15 minutes until the bottoms look brown and some of the tops are browning (don't cook too long-the cookies pictured were baked 12 minutes).
- Let the cookies sit on the pan for about 5 minutes before transferring to a wire rack to cool completely. TIP: if you are coating the cookies in chocolate, keep the lined pan available to set them on.
- Optional chocolate coating: Melt the chocolate in a small glass bowl in the microwave for 1 minute, stirring until smooth (microwave a few seconds more if needed). OR melt in a small pot over low heat, stirring constantly until smooth.
- Dip the bottoms of the macaroons in the chocolate, allowing excess to drip off, and then set them back on the lined baking sheet.
- For chocolate drizzle: After all the bottoms have been coated, scrape the remaining chocolate into a small baggie. Clip the corner a tiny bit and then press the chocolate out of the baggie over the cookies in a zig-zag drizzle.
- Place the baking sheet in the refrigerator to set, 15 to 30 minutes before serving.
Notes
- Store the cookies in an airtight container in the refrigerator for about a week.
- You can freeze for longer storage, up to 6 months, even with the chocolate coating.
Hi, These look delicious but could these be made into coconut lime macaroons? If so would you know of the amount of juice and zest needed.
Happy Holidays
I haven’t even thought about that, Debbie! It would be easy to add the zest – just mix it with the coconut. The juice would have to be just a small amount, like start with a teaspoon and see if it affects the consistency at all. Just thinking it through!
I beat the egg whites/sugar and cornflour until soft peaks formed and then briefly mixed in the coconut and almond/vanilla essence.
Simply the best coconut macaroon I have ever had. The sweetness and texture turned out perfect.
Thank you for sharing your recipe.
I’m so glad you liked this simple recipe, Holly! And that’s a good tip – I’ll have to try that.
This recipe is very tasty, however it is very difficult to shape and falls apart very easily.
Sorry you had this experience, Cyndy – I’ve made them so many times and always use a scooper and then wet my hands to shape so they turn out just like pictured.
Jami, would these work with powdered sugar to ensure the sugar dissolves?
I don’t know, I’ve never tried it – regular cane sugar always dissolves in the baking (I only mentioned the coarser organic sugars may leave a bit of crunch).