How do I make coconut macaroons recipe without condensed milk?

Beat egg whites with sugar until frothy, then fold in coconut. This binds the mixture while keeping it sweet.

Can coconut macaroons recipe be made gluten free?

Yes, they’re naturally flourless, but almond flour or coconut flour can be added for structure if desired.

Using condensed milk or adding extra egg whites helps retain moisture.

Yes, replace egg whites with aquafaba (liquid from canned chickpeas) and condensed milk with coconut cream.

Keep in an airtight container for up to a week, or freeze for two months.

Macaroons are coconut-based and chewy; macarons are delicate almond flour sandwich cookies.

Chewy coconut macaroons recipe made with coconut, egg whites, and condensed milk. Easy, family-friendly dessert perfect for any occasion.

Scale

3 cups shredded or desiccated coconut – the base that creates chewiness and a sweet, nutty flavor
2 large egg whites – the binder that holds everything together, giving lightness
¾ cup sweetened condensed milk – adds richness, sweetness, and moisture; evaporated milk can be used with added sugar
¼ cup sugar or 3 tbsp honey – adjust depending on sweetness preference (omit for sugar-free or keto-friendly macaroons)
1 tsp vanilla extract – balances flavor and enhances aroma
Optional flavor enhancers – almond extract, lemon zest, cocoa powder for chocolate macaroons
Optional add-ins – ½ cup chocolate chips, ¼ cup chopped almonds, pecans, pistachios, or dried fruit like apricot, cranberry, mango, raspberry, or cherry

Prep the oven and pan: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a medium bowl, lightly beat the egg whites until frothy. Stir in the condensed milk (or chosen substitute) until smooth.
Combine with coconut: Gently fold in the shredded coconut. Use unsweetened coconut for less sweetness, or sweetened for a richer cookie.
Shape the macaroons: Use a small cookie scoop or tablespoon to form compact mounds. Space them 1 inch apart on the baking sheet.
Bake until golden: Bake for 15–20 minutes, until the tops are lightly browned and the edges are crisp, but the centers stay soft.
Optional finishing touches: Dip cooled cookies in melted dark or white chocolate, press a whole almond, Hershey’s Kiss, or dried cherry into the center before baking, or drizzle with caramel for extra sweetness.
Cool completely: Allow macaroons to rest on the baking sheet for 5 minutes, then transfer to a wire rack. Cooling helps them set while keeping the chewy texture.

For dairy-free or vegan coconut macaroons, replace condensed milk with coconut cream and egg whites with aquafaba.
For gluten free coconut macaroons, use almond flour or leave out flour completely.
For a healthier option, use monk fruit sweetener or erythritol instead of sugar.
Baked macaroons can be stored in an airtight container for up to 1 week or frozen for 2 months.

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