Coconut Macaroons Without Condensed Milk

Swapping sweetened condensed milk for coconut milk, these macaroons are brimming with coconut flavour. Crisp on the outside and chewy in the middle, these cookies are the perfect holiday treat while also being kosher for Passover!

5 from 1 vote

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Servings 16 cookies

Prep Time 5

Total Time 45

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.

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