These sweeties are everything you want from coconut macaroons. And the best thing is that you can make them without sweetened condensed milk like other recipes usually call for.
Coconut macaroons are such classic sweet treats that you can find in any good store or supermarket nowadays.
However, as much as I like these sweeties, I find the shop-bought ones are way too sweet for me. And when I try to recreate them at home using loads of recipes out there, I feel they are a hassle to make. Because many recipes require sweetened condensed milk. Unfortunately, I don’t always have this item in my pantry.
So after looking, trying, and tweaking recipes, I am now happy with this coconut macaroons recipe without condensed milk.
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And the result is actually better. It has a slight crispiness on the outside with a rich coconut taste on the inside.
But if you’re looking for a sweet recipe with condensed milk, you can check out this decadent pumpkin fudge recipe.
What does coconut macaroon without condensed milk taste like?
It tastes deliciously scrumptious. It’s like eating sweetened coconut. So these macaroons are definitely for coconut lovers who like appreciate the tropical taste of coconut.
And you will get that tropical feel even more when you enjoy this macaroon with a glass of homemade pink drink.
Ingredients You Need
I list down six items on the ingredient list below. But you can squeeze them into three ingredients only. Because you can get away from not using the other three.
So, the six items are desiccated coconut, egg whites, caster sugar, ground almonds, salt, and vanilla extract.
You see, the last few items, which are salt and vanilla, are just flavoring. And many people do not put salt in their sweets or desserts anyway. So you can skip the salt if you wish. As for vanilla, it does enhance the scent and flavor, but you still can make scrummy coconut macaroons without it. So you’re good to omit it.
When it comes to ground almonds, you can make this recipe without them. Just replace the almonds with more desiccated coconuts.
Although, if you can use almonds, the texture of your coconut macaroons will be much better. IMO.
A Few Equipment Only
- Handheld mixer.
- Mixing bowl.
- Parchment paper.
- Baking sheets.
- Tablespoons/ teaspoons.
How To Make Coconut Macaroons Without Condensed Milk
Firstly, you want to make the meringue by whisking the egg whites until they make soft peaks. Then add in the sugar little by little as you keep whisking between addition.
After a minute or two, your egg whites will be glossy with firm peaks.
Here, you can quickly fold in the coconuts, ground almonds, vanilla, and salt. Make sure you don’t overbeat.
Using tablespoons or teaspoons, spoon the mixture and try to shape it into a round dome and place it on a baking sheet lined with parchment paper.
If you’re like me, you can spoon and shape the macaroons with your hands.
Bake these coconut macaroons without condensed milk at the gas mark 3/170℃/ 338℉ for about 20 minutes until the macaroons look golden.
Variations Of Coconut Macaroons
If you want, you can dip the ready-baked macaroons in melted chocolate. And drizzle the top with some more chocolate. You can use dark chocolate, milk chocolate, or white chocolate.
Instead of ground almonds, you can always put chopped dry fruits such as raisins, dates, apricots, cranberries, etc.
Or, you can replace the almonds with healthy good seeds like chia seeds, sesame seeds, or flax seeds.
Once cooled down, your coconut macaroons keep well for 2 weeks in a tight-lidded food container. Unfortunately, you can not freeze the macaroons. At least, I never did.
More Cookie Recipes
Thank you for checking this coconut macaroons without condensed milk recipe. I hope you will try it out. When you do, please let me know what you think about it in the comments below. I really appreciate it.
Before you go, why don’t you check out my other cookie recipes that you may like?
- Snickerdoodles Without Cream Of Tartar.
- Lemon Shortbread Cookies.
- Chocolate chip cookies with coconut oil.
- White Chocolate And Cranberry Cookies.
- No Bake Flapjacks.
And don’t forget to pin this recipe to your favorite board on Pinterest so you can come back later when you need it.
Take care and all the best.
Coconut Macaroons Without Condensed Milk
- Handheld mixer
- Mixing bowl
- Parchment paper
- Baking trays
- Tablespoons/ teaspoons
- 2 large egg white.
- 6 tablespoons caster sugar.
- 3 tablespoons ground almonds.
- A pinch of salt.
- 1 teaspoon vanilla extract.
- 3 cups desiccated coconut.
- Preheat the oven to 170℃/ 338℉ at gas mark 3.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Beat the egg whites in a mixing bowl until soft peaks are formed. You can use a handheld mixer or a standing mixer.
- Then add the sugar one teaspoon at a time while you keep whisking. The mixture will turn glossy white with firmed peaks.
- Fold in the ground almonds, desiccated coconut, and vanilla extract to the egg whites. You want to work quickly here and do not overbeat.
- Spoon the mixture and shape it into a small ball. Place the coconut ball on the baking sheet. Try to make it slightly domed.
- Bake for about 20 minutes until the macaroons look golden.
- You can omit ground almonds if you want to make your macaroons nut free. Just replace the required amount with desiccated coconut.
- If you want to, you can skip the vanilla extract and salt as well.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.