Dairy-Free Coconut Macaroons
These chewy, toasty, coconutty macaroons are a sweet, quick, and easy dessert made with simple pantry staples, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for a month. If frozen, thaw uncovered on the counter.