Though most of the recipes I make are well-liked at home, it’s rare for one to earn the title “the best thing I’ve ever made.” My husband gave that praise after trying these dairy-free coconut macaroons.
These macaroons are intensely coconut-forward. I wanted a dairy-free version for two reasons: first, I suspected that using coconut milk instead of traditional sweetened condensed milk would heighten the coconut flavour—and I was right. Second, coconut macaroons are a popular Passover treat because they contain no leavened grain products, but many observant households avoid combining dairy and meat at a meal. These dairy-free macaroons solve that problem while still tasting indulgent.
How to Make Coconut Macaroons Without Dairy
Traditional macaroons are simple: coconut, vanilla and sweetened condensed milk are combined, then folded with whipped egg whites. I kept the method straightforward but make a homemade reduced coconut syrup (a sweetened condensed coconut milk) to boost flavour. The syrup takes a bit of time but can be prepared up to three days ahead.
To make the syrup: combine one standard (400 g / 14 oz) can of full-fat coconut milk with half its weight in white sugar (about 200 g / 1 cup) in a small saucepan. Scrape the seeds from half a vanilla pod and add the pod to the pan for extra aromatics, if using. Set over medium heat and stir constantly until the sugar dissolves and the mixture comes to a gentle simmer.
Simmer for about 20–30 minutes, stirring occasionally to prevent scorching, until the mixture is thick and syrupy and has reduced by roughly one-third. Remove from heat and allow to cool to room temperature. The syrup will darken to a greyish hue—this is normal. The cooled syrup can be stored in the fridge for up to three days; bring it back to room temperature before using.
While the coconut reduces, toast the unsweetened shredded coconut to develop a deeper, nuttier flavour. Spread the coconut in a single layer on a rimmed baking tray and toast in a preheated 180°C / 350°F oven for 4–5 minutes, or until fragrant and a deep golden brown. Watch closely: toasted coconut can go from perfect to burned quickly.
When the toasted coconut is cool and the reduced coconut syrup has reached room temperature, combine them in a large mixing bowl along with the reserved vanilla seeds (or 2 teaspoons vanilla extract if you prefer). In a separate bowl or the bowl of a stand mixer fitted with a whisk attachment, whip two room-temperature egg whites with a pinch of salt to soft peaks.
Gently fold the whipped egg whites into the coconut-syrup mixture until just combined. Overmixing will deflate the whites and change the texture. Use a cookie scoop or two spoons to portion sixteen equal mounds (about 2 tablespoons each) onto a parchment-lined baking sheet.
Bake at 180°C / 350°F for 15–20 minutes, until the macaroons are golden and crisp on the outside but still springy when pressed. Remove from the oven and cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
These cookies keep well at room temperature for several days, making them ideal for holiday boxes or gatherings. They are naturally gluten-free and dairy-free, and the coconut concentrate gives them a rich, chewy centre with a satisfyingly crisp exterior.
Ingredients
- 1 (400 g / 14 oz) can full-fat coconut milk, well shaken
- 200 g (1 cup) caster or granulated sugar
- ½ vanilla pod (seeds scraped), or 2 teaspoons vanilla extract
- 250 g (2½ cups) unsweetened shredded coconut
- 2 egg whites, room temperature
- ¼ teaspoon salt
Instructions
- Preheat oven to 180°C / 350°F. Combine coconut milk and sugar in a small saucepan. Add the scraped vanilla seeds and the pod if you are using it.
- Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Simmer until the mixture is thick and reduced by about one-third, 20–30 minutes. Cool to room temperature.
- Spread shredded coconut on a rimmed baking sheet and toast in the oven for 4–5 minutes until golden and fragrant. Watch carefully to avoid burning.
- Whip egg whites with salt to soft peaks using an electric mixer or whisk.
- In a large bowl, combine toasted coconut, cooled reduced coconut syrup, and vanilla seeds. Fold in the whipped egg whites until just combined.
- Scoop 16 two-tablespoon portions onto a parchment-lined baking sheet. Bake 15–20 minutes until golden and springy. Cool briefly on the sheet, then transfer to a rack to cool completely.
Notes
- Caster sugar dissolves more quickly and is preferred for baking, but regular granulated sugar works fine.
- Substitute 2 teaspoons vanilla extract or paste for the vanilla pod and omit the pod from the saucepan.
- The reduced coconut syrup can be made up to three days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before using.
Making coconut macaroons without sweetened condensed milk is not only possible, but it also makes them even more coconutty and satisfying. These cookies are a hit with coconut lovers and a reliable choice for dairy-free, gluten-free, and Passover-friendly baking.
Have questions or tried the recipe? Leave a comment to share your results or tips.