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.
Want to save this?
Enter your email below and you'll get it straight to your inbox. Plus you'll get easy new recipes, gardening tips & more every week!
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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.
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 is best (some organic cane sugar is coarser and doesn't dissolve all the way in the baking time, staying a bit crunchy).
- 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.
- 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.
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.
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.
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!
Quick & Easy Coconut Macaroons Recipe
- large baking sheet 21"x15" (or two smaller)
- Silicone liner or parchment paper
- Tablespoon size cookie scoop
- 3 cups unsweetened coconut
- 1/2 cup sugar
- 1 tablespoon potato starch or corn starch
- 3 large egg whites
- 1 teaspoon vanilla
- 1 cup (6oz.) chocolate chip or chopped chocolate, optional
- 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.
- 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.