If you’re looking for the best coconut macaroon recipe without condensed milk, this easy version uses egg whites and sugar to create a simple, classic cookie with golden toasted edges and soft, chewy centers.

They’re especially popular around the holidays on Christmas cookie trays and Easter dessert tables because they’re easy to make, naturally pretty, and always disappear fast.

Why You’ll Love This Recipe

Simple ingredients you probably already have in your pantry
Perfect way to use up extra egg whites
Golden outside with a soft, chewy coconut center

The Difference Between Macaroons and French Macarons

The main difference between coconut macaroons and French macarons is the ingredients and texture. French macarons are delicate sandwich cookies made with almond flour, whipped egg whites, and meringue.

Coconut macaroons are simple coconut cookies made with shredded coconut, egg whites, and sugar. Macaroons are much easier to make and have a chewy texture instead of the smooth shells that macarons are known for.

Ingredients & Ingredient Tips

Egg Whites-Egg whites give macaroons their structure and chewy texture.

Sugar-Gets dissolves into the egg whites and gently warmed.

All Purpose Flour-A small amount of flour helps bind the cookies together and gives them a slightly softer texture.

Vanilla Extract-Adds to the coconut flavor.

Salt-A pinch of salt balances the sweetness.

Shredded Coconut- You can use sweetened or unsweetened coconut in this recipe.

The Best Coconut for Coconut Macaroons

Both sweetened coconut and unsweetened coconut flakes work well, and you can usually find both options at most grocery stores.

Sweetened coconut will give you sweeter, softer coconut cookies, while unsweetened coconut lets the natural coconut flavour stand out a little more.

Allyson's Tip for the Best Macaroons

If the coconut shreds are long, I like to pulse them briefly in a food processor before mixing. This helps the coconut mixture hold together and makes the cookies easier to portion with a small ice cream scoop.

Coconut Macaroon Recipe Without Condensed Milk

To make these coconut macaroons without condensed milk, I like to use a double boiler (aka baine marie) to dissolve the sugar into the egg whites. Here's how to do it:

Heating the Egg and Sugar

In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water to create a double boiler. Whisk constantly until the sugar dissolves and the mixture feels smooth.

Remove the bowl from the heat and stir in the vanilla, salt, and flour. Add the shredded coconut and fold everything together until a thick coconut mixture forms and the coconut is evenly coated.

Shaping Coconut Macaroons

Once the coconut mixture is fully combined, it should be thick and easy to scoop. I like to use a small ice cream scoop so each cookie is the same size. Scoop the mixture onto cookie sheets lined with parchment paper, leaving a little space between each mound so the cookies bake evenly.

Baking Coconut Macaroons

Bake the macaroons at 325°F for about 25 minutes, or until the edges are golden brown and the tops are lightly toasted. This recipe makes about 12 homemade coconut macaroons.

After baking, transfer the cookies to a wire rack so they cool completely.

Optional Chocolate Drizzle

If you want to dress up your macaroons, try adding a chocolate drizzle. Melt ½ cup chocolate chips in the microwave in short intervals until smooth. You can use regular chocolate chips or even dark chocolate if you prefer a richer flavor.

Transfer the melted chocolate to a zip top bag, snip a small corner off the bag, and drizzle the chocolate over the cooled cookies. Let the chocolate set before serving.

How to Store Coconut Macaroons

Once cooled, store the cookies in an airtight container at room temperature for several days.

Easy Coconut Macaroon Recipe Without Condensed Milk

This easy coconut macaroon recipe uses egg whites and sugar to create a simple, classic cookie with golden toasted edges and soft, chewy centers.

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Ingredients

Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water to create a double boiler. Whisk constantly until the sugar dissolves and the mixture feels smooth.
Remove from heat and stir in the vanilla, flour, salt, and shredded coconut.
Use a small cookie scoop to portion the mixture onto the prepared baking sheet.
Bake for 25 minutes, or until the macaroons are lightly golden around the edges.
Allow the cookies to cool completely before serving.

Notes

Bakers Notes:

Both sweetened and unsweetened coconut work well in this recipe. Sweetened coconut will make a sweeter cookie, while unsweetened coconut allows the coconut flavor to stand out more.
If your coconut shreds are very long, pulse them briefly in a food processor to make the mixture easier to scoop.
These cookies store well in an airtight container for several days.

For evenly shaped macaroons, I like to use a small cookie scoop to portion the coconut mixture. It helps the cookies bake evenly and keeps every macaroon the same size.