Easy Coconut macaroons Without Condensed Milk

A super coconut-y homemade gluten free dessert made with toasted coconut and flavoured with ground almonds.

These homemade coconut macaroons are so quick and easy to prepare in under 30 minutes with just 6 simple ingredients.

For today’s recipe, I didn’t use condensed milk because I love the natural sweetness from the coconut and it is a totally gluten free dessert. Moreover, this recipe is not that time consuming or difficult to make. Besides they are way healthier than coconut macaroons with condensed milk.

Almonds give these crisp coconut macaroons a nutty flavour and the biggest plus, it overpowers the eggy smell for the sensitive people in my family!

In a nutshell

This coconut macaroon recipe was my Achilles heels. I love my macaroons more crisp, like the cookies but was having difficulty capturing their deliciousness. The recipe as such was super easy but the photography sucked big time. It was just impossible for me to make them pretty enough. So after a zillion macaroons baking, photo shooting and gobbling them all, I decided to stick with these images. Hope it doesn’t discourage you from making them. They taste awesome!

Toasting the coconut gives these irresistible macaroons a deep coconut flavour and also makes these treats a delicate golden colour. I love coconuts and if you love them too try out these amazing summer coconut pudding cups and let me know what you think.

How to toast the shredded coconuts?

Preheat the oven to 160°C (320°F). To toast the shredded coconut, line a baking tray with parchment paper. Spread the coconut loosely on the tray. Bake the coconut for 20 minutes, making sure to toss them at every 5-minute intervals. This helps in uniform toasting. When the shredded coconut starts to turn light brown, remove the tray from the oven. Let it cool down before using them in the recipe.

How to make chewy coconut macaroons more like coconut cookies?

I lean towards more of a crisp macaroon than a chewy one. It is very easy to transform these gluten free macaroons into cookies. All you need to do is bake them a little longer. For chewy coconut macaroons, remove them from the oven when the top is slightly golden brown. To make them crisp, remove the macaroons from the oven when they are completely brown.

Tips to make easy coconut macaroons

• Beat the egg whites until stiff. To check for stiffness, when you remove the beater, the egg whites should hold their shape. The egg whites help to make the macaroons light, moist and chewy.
• Almonds can be ground with or without skin. Using almonds with the skin makes these macaroons a little on the darker side. If you remove the skin and grind the almonds, these macaroons look even brighter and photogenic! Since I am a sucker for doing things the easy way, I ground the almonds with the skin.
• Definitely, use parchment paper to line the baking tray. These macaroons tend to stick to the tray.
• To make these homemade coconut macaroons more dressy, you can dip the bottom of the macaroons into a bowl of melted chocolate. You can use milk or dark chocolate according to your preference.
• I found that it is really easy and neat to pipe the batter on to the baking tray. For that, line a tall glass with a piping bag or a Ziploc bag. Pour the batter into the bag. Make a pea-size cut at the bottom tip of the bag. Squeeze the batter gently onto to the baking tray. Piping bags are very handy. They have also made it easier for me to bake these bite-sized egg biscuits
• After they are completely cooled, if you still think these delicious macaroons are softer than what you expected, arrange them back on the baking tray and bake for another 10 minutes. Keep a close eye to make sure they do not burn. Remove them from the oven when they reach the right texture.
• Coconut macaroons taste best on the same day they are baked. You can also store them in an airtight container and kept at room temperature for up to 2 days.

If you tried this gluten free coconut macaroon recipe, please leave a comment and rate it below. I would love to hear of any changes you have made.

You may also like:

• Crispy almond cookies
• Mexican chocolate cookies
• Pistachio cookies

Print Recipe

Easy Coconut macaroons Without Condensed Milk

(1 votes, average: 5.00 out of 5)

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Serves: 30 macaroons

Prep Time: 10 minutes – Cooking Time: 15-25 minutes

A super coconut-y homemade gluten free dessert made with toasted coconut and flavoured with ground almonds.

Ingredients

• 70 grams egg whites, room temperature
• 55 grams granulated sugar
• 1 teaspoon vanilla essence
• A pinch of salt
• 160 grams unsweetened shredded coconut (approx 2 cups)
• 35 grams almonds

Instructions

1

Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.

2

Grind the almonds with the skin into a coarse powder. Keep aside.

3

To toast the coconut, spread the shredded coconut loosely on the baking tray and bake for 20 minutes or until they become slightly brown. Every 5 minutes gently toss the coconut around so that they brown uniformly. Keep a close eye on them. They brown very fast. When they are done, keep the coconut aside until they are warm enough to handle.

4

In a medium bowl, beat the egg whites until frothy. Then add in the sugar and beat it on high until they form stiff peaks. When you lift the beater the egg white should hold their shape. It took me about 5 minutes to get those peaks.

5

In another bowl, mix in the rest of the ingredients along with the shredded coconut and ground almonds.

6

Once the egg whites are stiff, gently fold it into the other ingredients making sure they blend thoroughly.

7

Line a tall glass with a piping bag or Ziploc bag. Pour the egg mixture into the bag. Cut the tip of the bag and gently pipe the mixture onto the baking tray.

8

For a chewy macaroon, bake the macaroons for 15 minutes or until the top turns a golden brown.

9

For a crisp cookie like macaroon, bake the macaroons for 25 minutes or until the whole macaroon turns brown.

10

After baking, remove the macaroons from the oven and let them rest on the tray for 5 minutes.

11

Transfer them to a wire rack and cool them completely.

12

Coconut macaroons taste best the same day they are baked.

Notes

• Toasting the coconut takes extra 20 minutes. • The macaroons can be stored in an airtight container for up to 2 days.