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    Home » Recipes » Cookies

    Coconut Macaroons without Condensed Milk

    By Wendy Sondov · Published: Apr 22, 2022 · Modified: Mar 8, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Make delicious, moist Coconut Macaroons without condensed milk! This ultimate coconut treat has slight crispness on the outside and chewy coconut centers. A quick and easy gluten free recipe that's also great for Passover.

    Round coconut macaroons plain and with chocolate drizzle.

    Why you'll love this recipe

    • If you love coconut, the rich coconut flavor in this wonderful recipe is going to make these cookies your all time favorite.
    • Coconut Macaroons are perfect for both Easter and Passover.
    • This recipe is gluten free (flourless) and dairy free.

    The best coconut macaroons are soft, moist, and chewy with intense coconut flavor. The main difference between macaroon recipes is the ingredients used to achieve that perfect taste and texture.

    Many homemade macaroon recipes, like this one, are flour and grain free, but the biggest difference is whether or not the recipe uses sweetened condensed milk.

    Using condensed milk results in a consistently moist and chewy cookie, but they also tend to be cloyingly sweet and aren't dairy free.

    Instead of depending on super sweet condensed milk, this recipe uses potato starch (or corn starch. It works as a binding ingredient that keeps the cookie from crumbling, and adds a chewy texture.

    I added another unique ingredient, Lyle’s Golden Syrup, which adds extra moisture and a slight caramel flavor accent. You can substitute honey or corn syrup if you prefer.

    Macaroons are fast and easy to make with simple ingredients any time the tropical flavor of coconut beckons. For eating at home or shipping in cool weather, I suggest dipping the bottoms in chocolate. The bitter-sweetness of dark chocolate pairs beautifully with the light sweetness of this cookie.

    Ingredients

    Ingredients labeled; chocolate, shredded coconut, large eggs, granulated sugar, vanilla, potato starch, golden syrup, salt.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Instructions: mix dry ingredients, mix wet ingredients, combine all ingredients, scoop onto baking sheet.
    1. In a large mixing bowl, conbine unsweetened coconut, starch, sugar and salt.
    2. In a small bowl, whisk egg whites and vanilla until foamy (about 2 minutes).
    3. Combine the wet and dry mixtures and stir to fully combine. Allow to sit for 20-30 minutes to rehydrate the coconut.
    4. After the 20-30 minute rehydrating, stir the batter and use a medium cookie scoop to portion the batter onto a parchment lined baking sheet about 1” apart. Bake at 325 degrees F for 15-17 minutes, just until the bottom edges turn golden brown. Cool completely on the baking sheet.
    Instructions: dip macaroons in melted chocolate, drizzle melted chocolate on top.
    1. To decorate the baked macaroons with melted chocolate: In a small microwave-safe bowl, melt the chocolate pieces in the microwave for 1 minute at 50% power. Then dip the bottoms of the cookies into the melted dark chocolate and place on a wax paper lined cookie sheet to set.
    2. Spoon remaining melted chocolate into a small plastic ziplock bag (or piping bag), cut off a tiny piece of one corner, and add chocolate drizzle over the macaroons.

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    Storage

    Store homemade macaroons in a single layer at room temperature in an airtight container for up to 7 days.

    Closeup of moist inside of a macaroon.

    Tips and variations

    • Use unsweetened, finely shredded coconut for a lightly sweet flavor and a compact shape. You can substitute regular shredded, sweetened coconut for a sweeter cookie with a more textured shape.
    • The golden syrup in this recipe adds moisture and a bit of flavor to the interior of these chewy coconut macaroon cookies. Honey or corn syrup can be substituted with excellent results. You can also omit this ingredient completely.
    • Use ½ cup of add-in ingredients for variations in flavor and texture. Try chopped dried fruit,nuts or mini chocolate chips.
    • For macaroons that taste like Almond Joy candy bars, place an almond at the center of each dough ball before baking. For even more almond flavor add ¼ teaspoon of almond extract.

    Frequently asked questions

    What's the difference between a coconut macaroon and a macaron?

    Macaroons are dense, chewy cookies with shredded coconut as the main ingredient. French macaron are different cookies. They are light, crunchy cookies, often sandwiched with filling, with almond flour as the main ingredient.

    Why are coconut macaroons used for Passover?

    Coconut macaroons originated as a flourless Italian cookie made with almonds. The lack of flour made it popular with Italian Jews for use during Passover. When European Jews brought the recipe to the United States, macaroon were made with coconut which was a more readily available ingredient.

    Can you freeze Passover macaroons?

    Freeze macaroons for up to 3 months, either individually wrapped in plastic or in an airtight container in layers separated by wax paper.

    Plain coconut macaroons on a white plate.

    More gluten free recipes

    Use these flourless recipes for Passover or any other time of year!

    Gluten Free Brownie Brittle is like a thin and crunchy brownie packed with chocolate fudge flavor!

    Marzipan Cookies, made with just a handful of ingredients, have a crunchy, almond encrusted exterior and are soft and chewy inside!

    Almond Flour Cookie Bars are soft, tender cookie bars swirled with melted chocolate chips.

    Gluten Free Chocolate Crinkle Cookies are chewy and super chocolaty just like regular crinkle cookies, but this cookie recipe is made without flour!

    S'mores Peanut Butter Cookies take plain peanut butter cookies to a gourmet level with lots of marshmallows and chocolate chunks.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Plain and chocolate drizzled coconut macaroon cookies.

    Coconut Macaroons without Condensed Milk

    This is the ultimate, gluten free, chewy coconut macaroons recipe for true coconut lovers. These sweet treats have slight crispness on the outside and moist, chewy centers. The perfect treat for Passover or Easter.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, European, Jewish
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Chill time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 15
    Calories: 176kcal
    Author: Wendy Sondov
    Adapted From: ToriAvey.com

    Ingredients

    • 2 ½ cups unsweetened dried coconut finely shredded
    • 1 ½ tablespoons potato starch or corn starch for non-Passover use
    • ½ cup granulated sugar
    • 1 tablespoon Lyle’s Golden Syrup optional for extra chewiness and moisture
    • ¼ teaspoon salt
    • 4 large egg whites
    • 1 teaspoon vanilla extract
    • 3 ounces dark chocolate

    Instructions

    • In a large bowl, mix together coconut, starch, sugar and salt.
    • In a small bowl, whisk egg whites ,vanilla, and golden syrup until foamy (about 2 minutes).
    • Add the egg white mixture to the coconut mixture and stir to fully combine. Allow the mixture to sit for 30 minutes to rehydrate the coconut.
    • Preheat oven to 325° F. Line a baking sheet with parchment paper.
    • After the 30 minutes rehydrating, stir the batter.
    • Use a medium scoop (1 ½ tablespoons) to portion the batter onto the prepared baking sheet about 1” apart. If desired, use wet fingers to gently shape the coconut mounds.
    • Bake for 15-17 minutes, just until the bottom edges turn golden.
    • Cool completely on the baking sheet.
    • To decorate with melted chocolate: In a small bowl, melt the chocolate pieces in the microwave for 1 minute at 50% power. then dip the bottoms of the macaroons into the melted chocolate and place on a wax paper lined baking sheet to set. Spoon remaining melted chocolate into a small plastic ziplock bag, cut off a tiny piece of one corner, and drizzle over the macaroons.
    • Store macaroons at room temperature in an airtight container for up to 7 days.

    Notes

    • Unsweetened, finely shredded coconut provides a lightly sweet flavor and a compact shape. You can substitute regular shredded, sweetened coconut for a sweeter cookie with a more textured shape.
    • The golden syrup in this recipe adds moisture and a bit of flavor. Honey or corn syrup can be substituted with excellent results. You can also omit this ingredient completely.
    • Use ½ cup of add-in ingredients for variations in flavor and texture. Try chopped dried fruit,nuts or mini chocolate chips.
    • For macaroons that taste like Mounds candy bars, place an almond at the center of each dough ball before baking.
    Packing tips
    Once the chocolate is completely set, double wrap individual macaroons in plastic wrap, then stack in columns in a freezer weight ziplock bag.

    Nutrition

    Calories: 176kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 189mg | Fiber: 3g | Sugar: 13g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: April 9, 2015. Last Updated: March 8, 2024. Updated for additional information and better reader experience.

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    Comments

    1. Christine @ Must Love Home

      April 07, 2016 at 8:28 am

      Loved it!! And what a lovely surprise for your mother!! Your Macaroons look awesome and so delicious:) Thank you for sharing your wonderful creativity with us at Friday Favorites! I hope you will join us again this week! Hugs- Christine at Must Love Home

      Reply
      • The Monday Box

        April 07, 2016 at 8:59 pm

        Thank you, Christine! I love surprising my mom with homemade baking. Her enjoyment of whatever I bake makes me smile.?Thank you also for hosting Friday Favorites!

        Reply
    2. Frugal Hausfrau

      March 28, 2016 at 10:46 pm

      Oh boy do this look good! I feel like I could reach in and pick one right up and wish it were true! 🙂 Thanks for sharing with us on Throwback Thursday!

      Mollie

      Reply
    3. Ashley

      April 14, 2015 at 8:06 pm

      I can't even remember the last time I made macaroons at home! I love that you used apricots! I feel like they are so underused!

      I've really been into sweets that aren't overly sweet lately - so I love that these don't use the sweetened condensed milk!

      Reply
      • The Monday Box

        April 16, 2015 at 7:24 pm

        Thanks, Ashley! I am so glad to have finally found the macaroon recipe I have been looking for! Too sweet or too dry macaroons are now a thing of the past. These are so easy and good I won't look any further. 🙂

        Reply
    4. Reeni

      April 14, 2015 at 7:09 pm

      These are the most beautiful macaroons I ever set eyes on! So perfect Wendy. The cranberries and apricots sound like a delicious addition. I tried to make them once before and they were inedible. I'll have to keep this in mind for next time - my entire family loves coconut.

      Reply
      • The Monday Box

        April 14, 2015 at 7:17 pm

        Thank you, Reeni! The recipe makes a "batter" that sticks together so nicely when you scoop it up. I have also tried to make macaroons before without success. The condensed milk recipes were just too sweet for my taste and the other recipes made dry, straw-like things. These are moist and chewy. Just what I was looking for. 🙂

        Reply
    5. Crystal Bissonnette

      April 12, 2015 at 6:23 pm

      Those look amazing! I am hungry just reading the recipe. I love coconut! I do a lot of baking with my son. I would like to try this but not sure it would come out looking as good as yours 🙂

      Reply
      • The Monday Box

        April 12, 2015 at 7:38 pm

        Thanks, Crystal! These macaroons are really easy and would definitely come out looking great if you and your son made them together! I find that using a scoop (rather than a spoon) makes a big difference. The more or less equally sized little balls look cute and bake evenly. 🙂

        Reply
    6. Tricia @ Saving room for dessert

      April 12, 2015 at 5:12 pm

      These look wonderful Wendy. So pretty and the chocolate dipped bottoms really seal the deal for me. Love the fruit int he middle too. Have a wonderful week!

      Reply
      • The Monday Box

        April 12, 2015 at 7:39 pm

        Thanks, Tricia! I love chocolate dipped fruit, so the chocolate dipping was not optional for me! 🙂 Wishing you a great week ahead!

        Reply
    7. J @ A Hot Southern Mess

      April 12, 2015 at 11:32 am

      I used to despise coconut when I was younger. Nowadays, I can't get enough of it! Living a gluten-free lifestyle, I am always on the look out for scrumptious new dessert recipes, and ones with coconut are even better! I will save this recipe and try it out! Thanks for sharing!

      Reply
      • The Monday Box

        April 12, 2015 at 7:44 pm

        I am with you on the coconut, J! I never liked it as a child, but really enjoy it as an adult. 🙂 Because my daughter is gluten free, both of the Passover recipes I posted this year were gluten free. This one uses no flour, and the whoopie pies used coconut flour. Both were huge successes at our house and no one could tell that the cookies were gluten free!

        Reply
    8. Rebecca

      April 11, 2015 at 8:27 pm

      Yummmm. These look fabulous. How can you go wrong with coconut, chocolate and apricots. Thanks for sharing !!!

      Reply
      • The Monday Box

        April 11, 2015 at 8:30 pm

        Thanks, Rebecca! I agree, this is a mouthwatering combination! 🙂

        Reply
    9. Michelle James

      April 11, 2015 at 3:47 pm

      These look so good. I am in love with coconut! Also, I might just add that you take amazing photos!

      Reply
      • The Monday Box

        April 11, 2015 at 6:18 pm

        Thank you, Michelle! Photography is something I struggle with, so your compliment is appreciated! PicMonkey editing is a life saver. 🙂

        Reply
    10. Monica

      April 11, 2015 at 2:14 pm

      How did your mom react, Wendy?! Such a lovely thing to make these for your mom. I'm sure she will appreciate the thought, the effort, and most definitely the taste. Looks sensational!

      Reply
      • The Monday Box

        April 11, 2015 at 3:27 pm

        Thanks, Monica! The cookies haven't arrived yet. Thank you US Postal Service! I thought 2-day delivery meant that they would be delivered in 2 days. Apparently, not. Once the box is delivered to her building, it is unlikely she will get them until Monday. Lesson learned. Its the thought that counts.

        Reply
    11. Chris @ The Café Sucré Farine

      April 11, 2015 at 9:09 am

      Looks like you found a winner Wendy. Scott is macaroon crazy - he would LOVE these!

      Reply
      • The Monday Box

        April 11, 2015 at 3:29 pm

        These are so soft and chewy, Chris. Using finely shredded coconut makes a completely different texture than the larger shred (like from Trader Joe's). I like the finer one much better. I hope Scott loves these. I sure do. 🙂

        Reply
    12. kathryn

      April 11, 2015 at 8:35 am

      Those look AMAZING!! I will have to make these for my little ones! 🙂

      Reply
      • The Monday Box

        April 11, 2015 at 8:52 am

        Thanks, Kathryn! Macaroons are really a dream cookie for coconut lovers. They can be made plain or with the add-ins of your choice. I am thinking mini chocolate chips next time? 🙂 I hope your little ones love them!

        Reply
    13. Marjie @ Home Again Jiggety-jig!

      April 11, 2015 at 12:29 am

      I'm enjoying your blog. The macaroons look lovely. I grew up in British West Africa where we bought and kept "Tate and Lyle's Golden Syrup" on hand. I loved it hardened on our homemade Ice Cream. Ahhhh, such memories. Do you live in the States? If so, where do you get the syrup?

      Reply
      • The Monday Box

        April 11, 2015 at 7:51 am

        Thanks, Marjie! I had never heard of golden syrup until I started reading baking blogs and baking a lot myself. 🙂 I do live in the States (Missouri) and I have found that Lyle's is often hiding in plain sight! 🙂 I buy mine either at the regular supermarket (in the syrup/molasses area) or World Market. It is now packaged in a plastic squeeze bottle rather than a can. I use it as a substitute for regular American corn syrup or honey because I prefer the slight caramel flavor of the Lyle's. Only in candy making does it make any difference which of those three you use, because they all appear to have different burn points. I am definitely going to try golden syrup on ice cream. That sounds great to me! 🙂

        Reply
    14. Kara

      April 10, 2015 at 4:03 pm

      I'm definitely going to have to make these for my husband. He would love them! These are definitely the fanciest macaroons I have seen!

      Reply
      • The Monday Box

        April 11, 2015 at 7:52 am

        Thanks, Kara! The macaroons are probably the easiest cookies I have ever made, but we can keep that a secret when you make them for your husband! 😉 I hope he loves them!

        Reply
    15. Sam @ PancakeWarriors

      April 10, 2015 at 10:20 am

      I have yet to make macaroons. that has just got to change!! They look pretty easy and I have most of the ingredients.

      Reply
      • The Monday Box

        April 10, 2015 at 11:17 am

        They are super easy, Sam. Do give them a try. I think you will be amazed at how simple macaroons are to make (I know I was!). If the only thing keeping you from making them is the golden syrup, you can leave the syrup out and still have a great macaroon. 🙂

        Reply
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