If you’re on the hunt for a delightfully chewy and sweet treat that truly celebrates the natural richness of coconut, this Coconut Macaroons (Without Condensed Milk) Recipe is about to become your new go-to. Perfectly textured and incredibly flavorful, these macaroons have that ideal balance of crispy edges and soft chewiness inside, all without relying on condensed milk. Instead, we use simple pantry staples that come together to create a naturally sweet, luscious cookie everyone will rave about. Trust me, once you try this version, you might just forget all other versions ever existed!
Ingredients You’ll Need
What’s fantastic about this recipe is how straightforward and accessible the ingredients are. Each one plays a key role, contributing beautifully to the texture, flavor, and tenderness of your macaroons.
- Unsweetened dessicated coconut (3â…“ cups): The heart and soul of these macaroons, providing that signature coconut flavor and chewiness.
- Water (â…” cup): Helps to hydrate the coconut for a moist, tender crumb throughout.
- Sugar (2 cups): Sweetens the macaroons harmoniously, ensuring you get that lovely golden-brown crust when baked.
- Light corn syrup (¼ cup): Adds shine and a subtle stickiness that holds everything together, helping the macaroons stay moist.
- Salt (½ teaspoon): Balances sweetness and deepens all the flavors, making the coconut pop.
- Egg whites (1½): Provides structure and binds the mixture without any heaviness.
- Cream cheese (½ ounce at room temperature): Surprising but genius — it adds creaminess and a slight tang that rounds out the sweetness perfectly.
- Vanilla bean (½ bean, seeds scraped): Infuses the macaroons with warm, aromatic notes that elevate every bite.
How to Make Coconut Macaroons (Without Condensed Milk) Recipe
Step 1: Prepare the Coconut Mixture
Start by placing your dessicated coconut in a large mixing bowl. In a saucepan over medium heat, combine water, sugar, light corn syrup, and salt, stirring occasionally until the sugar completely dissolves. Once ready, pour this hot sweet liquid over the coconut. Using either a hand or stand mixer set to medium speed, mix everything together until the mixture cools down, which takes about 5 minutes. This step ensures the coconut is perfectly saturated with that beautifully sweet syrup, creating the base for your macaroons.
Step 2: Incorporate Egg Whites, Cream Cheese, and Vanilla
Next, add egg whites, the room temperature cream cheese, and the vanilla bean seeds right into the coconut mixture. Whip everything together for another 5 minutes so the ingredients are fully combined and the texture becomes smoother. This step adds crucial structure and flavor, setting the stage for that chewy-yet-creamy consistency you love. Once mixed, cover and refrigerate the batter for at least 30 minutes, allowing the flavors to meld and the mixture to firm up for easier scooping.
Step 3: Preheat the Oven and Prepare Baking Sheets
While your macaroon batter chills, preheat your oven to 350°F. Line two baking sheets with parchment paper to ensure your macaroons don’t stick and bake evenly. This simple preparation makes cleanup easier and helps your macaroons maintain their perfect shapes.
Step 4: Scoop and Bake the Macaroons
Using a level two-tablespoon cookie scoop (or a spoon if you don’t have one), portion out the dough onto the lined baking sheets, spacing them comfortably. You should get about 15 cookies per sheet. Bake the macaroons for 15 to 18 minutes or until they develop a beautiful light golden brown on their edges and tops. When done, let them cool right on the pan—their texture will continue to set as they cool, making them irresistibly chewy and crisp in all the right places.
How to Serve Coconut Macaroons (Without Condensed Milk) Recipe
Garnishes
For a little extra charm, consider drizzling melted dark chocolate over your cooled macaroons or dipping their bottoms into it. Toasted coconut flakes sprinkled on top add an eye-catching crunch and enhance the coconut flavor even more. Alternatively, a light dusting of powdered sugar can give them a delicate sweetness and charm.
Side Dishes
These macaroons pair wonderfully with a rich cup of coffee or creamy hot chocolate, making for an indulgent afternoon treat. Serve alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert that balances the sweetness with freshness and creaminess.
Creative Ways to Present
For special occasions, arrange your macaroons on a decorative platter lined with banana leaves or colorful paper doilies. Stack them in a charming pyramid or place them inside elegant glass jars tied with a ribbon for beautiful edible gifts. You can also sandwich them with a thin layer of jam or lemon curd for an unexpected twist that’s both fun and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover coconut macaroons should be stored in an airtight container at room temperature for up to 3 days to retain their perfect texture. Make sure the container is sealed well to prevent the cookies from becoming dry or absorbing surrounding odors.
Freezing
You can freeze these macaroons easily by placing them in a single layer on a baking sheet until firm. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They freeze well for up to 3 months, which means you can always have a coconut treat on hand when cravings strike.
Reheating
To warm frozen macaroons, let them thaw at room temperature, then pop them into a preheated 300°F oven for about 3–5 minutes to refresh their crispy edges. Avoid microwaving, as this might make them too soft or soggy.
FAQs
Can I substitute the cream cheese in this Coconut Macaroons (Without Condensed Milk) Recipe?
While cream cheese adds a unique creaminess and slight tang, you can substitute it with mascarpone or even a small amount of softened butter. Keep in mind this might slightly alter the texture and flavor, but your macaroons will still be delicious.
Is it necessary to chill the batter before baking?
Yes, chilling the batter helps firm it up, making the macaroons easier to scoop and preventing them from spreading too much during baking. It also allows the flavors to meld more deeply.
Can I use sweetened coconut instead of unsweetened?
You can, but be mindful of the overall sweetness. Since sweetened coconut has extra sugar, you might want to reduce the sugar in the recipe slightly to keep the balance perfect.
How can I make these macaroons gluten-free?
Good news—this recipe is naturally gluten-free if you use pure coconut and make sure your corn syrup and other ingredients are labeled gluten-free. No additional modifications needed!
Why is there no condensed milk in this Coconut Macaroons (Without Condensed Milk) Recipe?
This recipe replaces condensed milk with a combination of simple syrup made from sugar, water, and corn syrup, which produces a similar sweetness and moisture level while allowing the coconut flavor to shine through more cleanly. It’s a great alternative for those who want a lighter or less processed cookie.
Final Thoughts
I can’t recommend enough that you give this Coconut Macaroons (Without Condensed Milk) Recipe a try. With its perfectly balanced sweetness, chewy texture, and those beautiful vanilla notes, it’s a cookie that feels both timeless and fresh. Whether you’re baking for a crowd, gifting to friends, or simply indulging yourself, these macaroons never disappoint. Happy baking, and enjoy every coconutty, delightful bite!
Print
Coconut Macaroons (Without Condensed Milk) Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 8 minutes
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and chewy Coconut Macaroons made without condensed milk. This recipe uses simple ingredients like unsweetened dessicated coconut, sugar, and egg whites combined with a touch of cream cheese and fresh vanilla bean for a creamy texture and intense flavor. Perfectly baked to a golden brown, these macaroons are an irresistible treat for coconut lovers.
Ingredients
Macaroon Batter
- 3â…“ cups unsweetened dessicated coconut (about 285 grams)
- â…” cup water
- 2 cups sugar (about 396 grams)
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1½ egg whites (about 3 tablespoons)
- ½ ounce cream cheese (room temperature)
- ½ vanilla bean (cut in half lengthwise and seeds scraped out)
Instructions
- Prepare the Coconut Mixture: Place the unsweetened dessicated coconut in a large mixing bowl. In a medium saucepan, combine water, sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves completely. Remove the saucepan from heat and immediately pour the hot syrup over the coconut in the mixing bowl. Using a hand or stand mixer, mix on medium speed for about 5 minutes until the mixture cools down.
- Add Remaining Ingredients: Add the egg whites, room temperature cream cheese, and scraped vanilla bean seeds into the coconut mixture. Mix thoroughly with your mixer for an additional 5 minutes to incorporate all ingredients evenly. Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to allow it to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the macaroons from sticking during baking.
- Shape and Bake the Macaroons: Using a 2-tablespoon cookie scoop or spoon, portion level scoops of the refrigerated dough onto the prepared baking sheets, spacing them evenly. Each pan should yield about 15 macaroons. Bake in the preheated oven for 15 to 18 minutes or until the edges are lightly browned and the tops are golden.
- Cool the Macaroons: Remove the baked macaroons from the oven and allow them to cool directly on the baking sheets. Once cooled, they can be transferred to a wire rack or serving plate. Enjoy them fresh or store in an airtight container.
Notes
- The use of cream cheese adds a slight creaminess and helps bind the mixture since this recipe does not use condensed milk.
- Make sure to scrape the vanilla bean seeds thoroughly to maximize flavor.
- Refrigerating the batter helps the macaroons hold their shape during baking.
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer less sweetness, you can reduce the sugar slightly but note texture and browning may change.
