Go Back
+ servings
coconut macaroons without condensed milk in a small bowl.
Print

Coconut Macaroons without Condensed Milk

Make light, chewy coconut macaroons without condensed milk using egg whites, sugar, and shredded coconut - a perfect, easy alternative to the classic recipe.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 35 - 40 cookies
Calories 53kcal
Author Adina

Equipment

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Serving: 1macaroon | Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 16mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg