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Coconut Macaroons

Gluten-free Dairy-Free Coconut Macaroons

If you’re a fan of coconut desserts, then coconut macaroons are a must-try treat! These delightful little cookies are made with just a few simple ingredients, including sweetened shredded coconut and luscious sweetened condensed coconut milk, resulting in a sweet and chewy confection that’s gluten free, dairy free and perfect for satisfying your sweet tooth.

Why Sweetened Condensed Coconut Milk?

Sweetened condensed milk is a thick and creamy milk-based product that’s made by removing most of the water from regular milk and then adding sugar. It’s commonly used in baking to add sweetness, richness and a delightful caramel-like flavor to various desserts. When used in coconut macaroons, sweetened condensed milk not only provides the necessary sweetness but also helps bind the shredded coconut together, resulting in a soft and chewy texture. By substituting sweetened condensed coconut milk, this recipe not only becomes dairy free but also has an extra boost of subtle coconut flavor.

Gluten-free Dairy-Free Coconut Macaroons

Coconut Macaroons

Alina Eisenhauer
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cookies, Dessert
Cuisine dairy free, gluten free
Servings 15
Calories 135 kcal

Ingredients
  

  • 300 grams shredded sweetened coconut*
  • 150 grams sweetened condensed coconut milk
  • 1 teaspoon vanilla
  • teaspoon almond extract (optional)
  • 2 egg whites (60 grams)
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 325 degrees (163°C) . Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  • In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla and almond extract. Set aside.
  • In the bowl of an electric mixer, beat the egg whites and salt until soft peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture. Make sure everything is really well combined with no streaks of egg white.
  • Using a cookie scoop or a spoon, drop spoonfuls of the coconut mixture onto the lined baking sheets, forming small mounds. You can shape them into small balls if desired.
  • Bake for 18-20 minutes, or until the macaroons turn golden brown on the edges, and the tops are lightly toasted.
  • Remove the macaroons from the oven, and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely.
  • If desired, you can melt the chocolate in a microwave-safe bowl or a double boiler, and either dip the bottoms of the cooled macaroons into the chocolate or drizzle the chocolate over the top. Allow the chocolate to set before serving.
  • Once the macaroons are completely cooled and any optional chocolate coating has set, you can store them in an airtight container at room temperature for up to 5 days.
  • Macaroons can also be frozen before dipping in chocolate.

Notes

* You can use unsweetened coconut it you like your cookies less sweet. If you like your macaroons more tightly packed, you can also pulse the coconut in a food processor before adding it to the milk.

Nutrition

Calories: 135kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 111mgPotassium: 111mgFiber: 1gSugar: 14gVitamin A: 27IUVitamin C: 0.4mgCalcium: 32mgIron: 0.4mg
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