Dairy-Free Coconut Macaroons are the answer when you want something sweet, quick, and easy without a trip to the store. Maybe you’re juggling a busy day, or your sweet tooth hits at 9 pm and you don’t want a complicated dessert. I’ve been there. These chewy, toasty, coconutty bites come together in minutes with simple pantry staples. No fancy gear, no tricky techniques, just a bowl, a spoon, and a baking sheet. Let me show you how I make my family’s favorite batch of Deliciously Simple Dairy-Free Coconut Macaroons so you can bake them today.
Why You Need This Recipe
Here’s the deal. Some desserts feel fussy, and some feel like a warm hug. These macaroons are the hug kind. They’re naturally gluten free, dairy free, and still taste like a bakery treat. The edges get caramelized and crisp, the middles stay tender and chewy, and the coconut flavor shines without being too sweet.
I also love that this is a small-batch-friendly recipe. You can scale it down if you want just a few, or double it for a party. And yes, they keep well, which makes them great for make-ahead gifting or lunchbox treats.
Ingredients
- 3 cups unsweetened shredded coconut
- 3 large egg whites, room temperature
- 2/3 cup granulated sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional: 1 to 2 tablespoons canned coconut milk for extra moisture
Vegan swap: Use 6 tablespoons aquafaba (liquid from a can of chickpeas), whipped until frothy, in place of egg whites. It won’t lift quite as much, but it binds beautifully.
Step-by-Step Directions
1. Preheat your oven to 325°F. Line a baking sheet with parchment.
2. In a medium bowl, whisk egg whites, sugar, vanilla, and salt until the mixture looks foamy and slightly thickened. No need for stiff peaks.
3. Fold in the shredded coconut until every flake is coated. If it looks dry or crumbly, sprinkle in a tablespoon or two of coconut milk.
4. Scoop heaping tablespoons onto the sheet. Gently press and pinch each mound to make a compact dome. Tight packing is key for chewy centers.
5. Bake 18 to 22 minutes, turning the pan once, until tops are golden and edges are toasty. Let cool on the sheet 5 minutes, then transfer to a rack.
Storage and Make-Ahead
Once cooled, store in an airtight container at room temp for up to 4 days, or freeze for a month. If frozen, thaw uncovered on the counter so they don’t get soggy. I often bake a double batch of Deliciously Simple Dairy-Free Coconut Macaroons and freeze half for later.
What You Will Need
A mixing bowl, a whisk, a parchment-lined sheet pan, and a cookie scoop if you have it. That’s it. No mixer needed. If you’re building up your dairy-free recipe list, you might like my cozy lineup in the dairy-free archive, where there’s plenty of inspiration beyond sweets too.
Chocolate Dipped Option
Once your macaroons cool, melt 1 cup dairy-free dark chocolate chips with 1 teaspoon coconut oil in short bursts in the microwave, stirring until smooth. Dip the bottoms of the macaroons and set them on fresh parchment. Chill 10 minutes to set, then drizzle extra chocolate over the top if you’re feeling fancy.
If you’re a chocolate lover like me, you’ll also love keeping a stash of these dairy-free chocolate avocado truffles in the fridge. They pair so well with a plate of macaroons for a casual dessert board.
I make this chocolate-dip version when friends come over because it looks impressive without much work. Plus, that little snap of chocolate against the chewy coconut is addictive.
Can I Add Add-Ins or Toppings?
Absolutely. The base is simple, so it plays well with a lot of extras. Just keep mix-ins small and dry so the texture stays tight. Aim for 1/2 cup total add-ins per batch so the macaroons still hold together.
Try these ideas:
– Finely chopped dried cherries or apricots for a sweet tangy twist.
– Toasted sliced almonds or pistachios for crunch.
– Lime or orange zest in the batter, then a light citrus glaze.
– A sprinkle of flaky salt just before baking, or right after the chocolate sets if dipping.
For a fun dessert night with kids, I set out bowls of tiny toppings and let them decorate while I handle the oven part. It turns into a mini cookie bar. If you’re in the mood for more colorful bakes, try these dairy-free sprinkle cookies as a playful companion recipe.
Tips for Making Gluten-Free Coconut Macaroons
- Use unsweetened shredded coconut. Sweetened bagged coconut adds extra moisture and can cause spreading.
- Pack the mounds. Loose scoops can crumble. Press each scoop firmly so it bakes into a chewy nugget.
- Watch the edges. Pull them when the edges are golden and the tops have light color. Too pale equals gummy centers, too dark equals dry.
- Adjust moisture. If your coconut seems dry, add a splash of coconut milk. If too wet, add an extra tablespoon of coconut.
- Cool on the sheet first. This helps them set and prevents breakage when you move them.
- Aquafaba note. If using aquafaba, whisk until frothy and bake on the longer end of the time range.
Serve these warm with a mug of dairy-free hot chocolate in cooler months, or with fresh berries for a picnic treat. Either way, Deliciously Simple Dairy-Free Coconut Macaroons are the dessert that disappears first from my table.
“I’ve tried dozens of macaroon recipes, and this one finally nailed the texture. Crisp outside, chewy inside, and not too sweet. My kids request them weekly.”
What’s the Difference between a macaron and a macaroon
It’s easy to mix them up by name, but they’re totally different treats. Macarons are delicate French sandwich cookies made with almond flour and meringue, filled with buttercream or ganache. They’re smooth, airy, and require precise technique. Macaroons are chunky coconut cookies, roughly scooped and baked until toasty at the edges. Different spellings, different textures, different vibes. Our Deliciously Simple Dairy-Free Coconut Macaroons are the rustic, cozy cousin that you can make in 30 minutes without special equipment.
By the way, if you’re planning a dairy-free brunch spread, add something savory too, like a bright dip alongside fruit. This dairy-free tzatziki is a refreshing balance to the sweetness and makes the table feel complete.
Common Questions
Can I use sweetened condensed milk instead of sugar? For dairy-free, stick with sugar or coconut sugar plus a bit of coconut milk. Most sweetened condensed milk contains dairy, and the dairy-free versions can be heavy. This recipe doesn’t need it.
Why did my macaroons spread or fall apart? Either the mixture was too wet or the scoops weren’t packed tight. Add a little more coconut and press the mounds firmly.
How do I keep the bottoms from burning? Use parchment and bake in the upper-middle rack. If your oven runs hot, lower to 315°F and extend the time a few minutes.
Can I flavor them differently? Yes. Swap vanilla for almond extract, add citrus zest, or roll the tops in finely chopped nuts before baking.
How long do they stay fresh? About 4 days at room temp in an airtight container. For longer storage, freeze and thaw uncovered.
Ready to Bake a Cozy Batch?
There you have it. A no-stress dessert that checks every box. With a few pantry staples and a single bowl, you’ll pull out a tray of Deliciously Simple Dairy-Free Coconut Macaroons that are crisp, chewy, and endlessly flexible. If you want to compare techniques, I like this guide for No Dairy Gluten Free Coconut Macaroons too, since it echoes the same simple approach and ingredients. And when you’re mapping out a full dairy-free menu to go with dessert, that one-pot chicken sausage and rice makes dinner easy so you can focus on baking. Now go preheat your oven, because Deliciously Simple Dairy-Free Coconut Macaroons are calling your name.
Dairy-Free Coconut Macaroons
Ingredients
For the Macaroons
- 3 cups unsweetened shredded coconut Use unsweetened for best results.
- 3 large egg whites, room temperature Can substitute with aquafaba for vegan option.
- 2/3 cup granulated sugar or coconut sugar For sweetness.
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
- 1-2 tablespoons canned coconut milk Optional for extra moisture.
Instructions
Preparation
- Preheat your oven to 325°F and line a baking sheet with parchment.
- In a medium bowl, whisk egg whites, sugar, vanilla, and salt until the mixture is foamy and slightly thickened.
- Fold in the shredded coconut until all flakes are coated. If the mixture looks dry, sprinkle in a tablespoon or two of coconut milk.
- Scoop heaping tablespoons onto the baking sheet, pressing each mound to form a compact dome.
Baking
- Bake for 18 to 22 minutes, turning the pan once, until the tops are golden and the edges are toasty.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a rack.
