This Coconut Macaroons recipe is simple to make and produces a cookie with a chewy interior and a crunchy exterior. These macaroons are naturally gluten- and dairy-free making them the perfect gift for your friends with certain dietary restrictions.
These macaroons are utterly addictive! Even with the dense interior they feel light on the palate and melt in your mouth.
Tips for Making the Coconut Macaroons:
The secret ingredient in these cookies is a bit of unsweetened applesauce. No worries as the macaroons will not taste like apples – it will add a bit more texture and stability to the cookie.
Use room temperature egg whites as they will have more liquid viscosity than when they’re cold. This will allow the air to be readily incorporated. Whip the egg whites to soft peaks and gently fold into the other ingredients.
This recipe calls for sweetened coconut that is shredded. You may use coconut flakes but shredded is preferred.
If you want that “Mounds Bar” taste, simply melt a bit of chocolate and dip half of the coconut macaroon into the chocolate. Place on a sheet pan lined with parchment or wax paper and allow the chocolate to set. To add a little tartness to the macaroons, add the zest of one lime to the batter.
These flourless and dairy-free macaroons will freeze well. Simply layer between sheets of waxed paper and place in a freezer-proof container. Before serving, remove from the freezer and allow the macaroons to defrost at room temperature for approximately one hour.
Coconut Macaroon FAQs
Why make this coconut macaroons recipe without condensed milk?
Using whipped egg white and sugar will create a chewier texture than the recipes containing condensed milk. Additionally, the macaroon will not be sticky or overly sweet. I also like the fact I am able to serve these to my family and friends who have a dairy intolerance.