Make light, chewy coconut macaroons without condensed milk using egg whites, sugar, and shredded coconut - a perfect, easy alternative to the classic recipe.
Coconut macaroons are usually made with condensed milk, giving them that chewy, dense, and sweet texture. But if you're looking for a lighter version, coconut macaroons without condensed milk are a great option. By using just egg whites, sugar, and a few other simple ingredients, you can still enjoy a delicious sweet treat without the condensed milk. It’s a simple twist that gives you a lighter texture while keeping all the flavor.
Check out these Coconut Balls, too; you will love them!
After making both types of coconut macaroons over the years, I can confidently say I prefer the version without sweetened condensed milk. They’re so much lighter and more enjoyable - you might find yourself eating one too many in a single sitting!
This coconut macaroon recipe without condensed milk is a perfect way to use up leftover egg whites from Christmas cookie recipes that only need yolks. Plus, you can whip it up in just 30 minutes!
Check out more cookie recipes like Strawberry Cookies or Crushed Candy Cane Chocolate Chip Cookies.
Ingredients: 4 + salt
Prep time: 20 minutes
Baking time: 10 minutes
Jump to:
Recipe ingredients
You can make coconut macaroons with any number of egg whites -1, 3, or 4 - by adjusting the proportions of the other ingredients. Just keep the ratios consistent to achieve the right texture and sweetness.
Large egg whites: I only make this coconut macaroon recipe when I have leftover egg whites. I often freeze the whites and thaw them later for this recipe (ensure they are at room temperature). But, of course, you can separate fresh eggs and use the yolks for another recipe.
Shredded, unsweetened coconut: I don’t recommend using sweetened coconut, as it will make the cookies too sweet. Reducing the sugar to balance it isn’t ideal either since the sugar also affects the texture of the cookies, and if you don’t have enough of it, the cookies will not hold their shape well.
- Alternatively, you can use unsweetened coconut flakes (See Tips).
Other ingredients: Granulated sugar, vanilla extract, and a pinch of salt.
See the recipe card for complete information on ingredients and quantities.
Variations on the recipe
Add spices: a pinch of cinnamon, nutmeg, cardamom, or vanilla for a hint of spice.
For a chocolate variation, dip the baked macaroons in melted chocolate or drizzle a little chocolate (milk or dark chocolate) over the tops once cooled.
Lemon or orange zest: Add a little bit of lemon or orange zest to the mixture for a refreshing citrus flavor.
How to make coconut macaroons without condensed milk?
Step #1: Beat the egg whites with a pinch of salt at high speed until soft peaks form. Gradually add the sugar and beat until stiff and shiny. Add vanilla extract.
Step #2: Fold in the coconut; don’t overmix.
Step #3: Scoop small spoonfuls of the coconut mixture on a cookie sheet lined with parchment paper, shaping them into balls. Bake in batches for about 10 minutes, until lightly golden.
Step #4: Cool for 5 minutes, then transfer to a wire rack to cool completely. Bake the next batch.
Extra tips
Shredded coconut and coconut flakes are similar but not exactly the same. The main difference is the texture; shredded coconut is finer and more uniform, while coconut flakes are larger and more irregular. Both can be used in coconut cookies, but shredded coconut gives a finer texture, while flakes add more bite and chew. If you need to substitute, the texture may vary slightly.
The bowl and beaters must be super clean when beating egg whites because any trace of fat or grease can prevent them from whipping properly, resulting in a less fluffy and stable texture.
Don’t overbake the coconut macaroons without condensed milk. They should remain almost white with just lightly golden edges.
Storage
Room temperature: Place the homemade macaroons in an airtight container. They will stay fresh for about 3-4 days.
Refrigerate them for up to 1 week.
You can freeze them for longer storage. Just place the macaroons in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag. They will keep for up to 3 months in the freezer.
More Christmas treats
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Coconut Macaroons without Condensed Milk
Equipment
- 2 Cookie sheets
Ingredients
- 2 large egg whites at room temperature, Notes 1, 2
- ¾ cup granulated sugar 150 g
- 2 cups unsweetened shredded coconut 150 g, Note 3
- ½ teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 340°F (170°C) and line the cookie sheets with parchment paper.
- Beat the egg whites with a pinch of salt on high speed in a clean bowl until soft peaks form.
- Add sugar: Slowly add the sugar while continuing to beat the mixture. Keep mixing until the egg whites are shiny and stiff. Add the vanilla extract.
- Add coconut: Gently fold in the coconut using a spatula, and be careful not to overmix.
- Shape macaroons: Scoop small amounts of the mixture using a teaspoon and place them on the prepared tray. Shape the macaroons into balls with your free hand or another teaspoon.
- Bake the coconut macaroons in batches. Bake them for about 10 minutes or until they are just lightly golden; they should not take too much color.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Egg white adjustments: You can make this recipe with any number of egg whites - 1, 3, or 4 - by adjusting the proportions of the other ingredients. Just keep the ratios consistent to achieve the right texture and sweetness.
- One large egg white weighs about 1 oz (30 g), which is helpful to know if you're using frozen and thawed egg whites and forgot to note how many you put in the bag.
- Coconut: Shredded coconut is finer and more uniform, while coconut flakes are larger and irregular. Both can be used in coconut cookies, but shredded coconut provides a finer texture, while flakes add more chew. Substituting may slightly change the texture. You can also use desiccated coconut.
Comments
No Comments