Though the vast majority of my recipes are enjoyed in my household, it’s rare that I make something deemed “the best thing I’ve ever made.” However, that’s exactly what my husband said when he sampled these cookies.
Deeply coconutty, I wanted to make a dairy-free version of these macaroons for several reasons. One, I’ve always wondered why regular sweetened condensed milk was always used, as I thought using coconut milk instead would amp up the coconut flavour (spoiler alert: I was right).
And second, coconut macaroons are often made around the Jewish holiday of Passover because of their lack of the forbidden grain products. But many who observe also don’t eat dairy and meat in the same meal, meaning that traditional macaroons are a no-go at an observant seder.
This recipe solves those problems and makes a truly heavenly cookie that’s perfect for any reason – whether it be for a Christmas cookie swap or for a lactose-intolerant, gluten-free friend!
How to Make Coconut Macaroons Without Dairy
So a typical macaroon recipe (note the double “o’s”- these are not fancy French macarons!) usually involves dumping some coconut, vanilla and sweetened condensed milk into a bowl and then folding in some whipped egg whites. It’s a simple recipe as it, and I didn’t want to fuss with that method too much.
However, I do make my own coconut syrup for these cookies – effectively a sweetened condensed coconut milk – that is really easy but does take a bit more time. The good news is that you can make this several days in advance to making the cookies!
To make the syrup, combine a standard-sized can of full-fat coconut milk with half of its weight in white sugar in a small saucepan. I also like to scrape the seeds from a vanilla pod (we will use the seeds in the cookies later) and add the pod to the coconut milk – but this is not necessary.
Set the pot over medium heat and stir constantly to dissolve the sugar and bring it up to a gentle simmer.
Allow the mixture to simmer for about 20-30 minutes – just until it’s thick and syrupy in consistency and the liquid has reduced by about one-third. Then let the syrup cool to room temperature – note that it will look grey rather than white. This is normal!
If you are making my homemade rum balls, you can also use this syrup here in lieu of the can of sweetened condensed coconut milk!
Meanwhile, go ahead and toast your coconut. I call for unsweetened shredded coconut in this recipe because the syrup is plenty sweet as it is – there is no need to add extra sugar.
Spread the coconut over a baking tray and move it to a 180°C/350°F oven for 4-5 minutes, or until very golden. Make sure to keep a keen eye on it – coconut can go from toasty and golden to burnt in a flash.
Once your coconut is toasted and the syrup is cooled, add both of them to a large mixing bowl along with the seeds of a vanilla pod. If you don’t care to use a whole vanilla pod, you can also use extract or paste in its place. Stir everything to combine.
In a smaller bowl (or the bowl of a stand mixer fitted with the whisk attachment) add some egg whites and a pinch of soft.
Whip the egg whites to soft peaks – it’s easiest to use some sort of electric mixer to do this, but it is possible to do it with a whisk and some stamina.
Gently fold the egg whites into the coconut mixture and stir until just combined. Then, using a cookie scoop or a spoon, portion out 16 equal balls onto a parchment-lined baking sheet.
Bake the cookies for about 15-20 minutes, or until they’re golden and crisp on the outside but retain a spongy texture when prodded.
Let them cool on the sheet for a few minutes before transferring to a wire rack and cooling completely.
Serve the cookies right away, or note that they keep well at room temperature for several days! This makes them perfect to include in a holiday goodie box – perhaps alongside some gingerbread men, homemade fudge, scotcheroos or popcorn balls!
Or, if you’re after an incredible cake to serve to guests, check out my super moist carrot cake recipe! And for those who don’t like using canned milk, check out my arroz con leche recipe!
Coconut Macaroons Without Condensed Milk
Ingredients
- 1 (400g/14oz) can full-fat coconut milk well shaken
- 200 g (1 cup) caster sugar (see note 1)
- ½ vanilla pod (see note 2)
- 250 g (2½ cups) unsweetened shredded coconut
- 2 egg whites room temperature
- ¼ tsp salt
Instructions
- Preheat oven to 180°C/350°F. Add the coconut milk and sugar to a small saucepan. Use a paring knife to split the vanilla pod in half lengthwise. Using the back side of the knife, scrape the seeds from the pod and reserve. Add the pod to the pan with the coconut milk.
- Set the pan over medium heat and, stirring constantly to dissolve the sugar, bring the mixture to a boil. Allow to boil, stirring occasionally to avoid scorching, until thick, syrupy and reduced by ⅓. – about 20-30 minutes. Allow to cool to room temperature (see note 3).
- While the coconut milk is reducing, add the coconut to a rimmed baking dish. Move to the oven and toast until fragrant and golden brown – about 4-5 minutes.
- Add the egg whites and salt to a medium mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites until they are light, glossy and reach soft peaks.
- In a large mixing bowl, add the toasted coconut, vanilla seeds and cooled reduced coconut milk. Stir until combined.
- Gently fold in the egg whites and mix until just combined.
- Using a scoop or spoon, scoop 16 2tbsp-sized balls of the mixture onto a parchment-lined baking sheet.
- Move to the oven and bake until golden brown and spongy in texture when prodded lightly – about 15-20 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack and cooling completely.
Video
Notes
- Caster sugar (also known as superfine sugar) dissolves more quickly and is my preferred type of white sugar when baking. Use granulated sugar if that’s what you have on hand – it will work the same.
- You can sub 2 tsp of vanilla extract or paste in lieu of the whole pod. Omit the scraped pod from the coconut milk mixture.
- You can do this step up to 3 days ahead of time. The coconut mixture will keep in an airtight container in the fridge – allow it to come to room temperature before proceeding with the recipe.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Making coconut macaroons without using sweetened condensed milk is totally possible and this recipe really amplifies the coconut flavour. They’re sure to be a hit amongst all those coconut lovers out there!
Are you after a great recipe for coconut macaroons? Have any questions? Let me know in the comments!
