These chewy coconut macaroons without condensed milk cookies are the perfect sweet treat when you’re in the mood for something easy. This no-bake 3-step recipe is made with simple ingredients for easy, yummy, and coconutty cookies.
Not only are these chewy coconut macaroons delicious, they’re healthy as well. Gluten-free, dairy-free, and packed with healthy fats, they make for a great on-the-go breakfast or afternoon snack.
As someone who’s been cooking/baking gluten-free for years, it’s safe to say I know a thing or two! Sometimes gluten-free cookies can get dry, but these cookies are far from it.
On top of gluten-free, these cookies are dairy free as well. Perfect for family events or parties. If you’re looking for more allergy-safe recipes, our Gluten-Free Molasses Cookies are amazing!
One of my favorite things about this coconut macaroon recipe is that they’re no-bake. No-bake recipes like these protein balls and my no-bake ghost cookies are so effortless, yet tasty.
Why you’ll love this recipe
- It’s made without sweetened condensed milk for a lighter, healthier cookie
- These sweet treats are easy to store in the fridge or freezer
Pro Tip: Don’t store at room temperature or they can melt. Enjoy cold from the fridge or freezer.
- You can double or triple the recipe depending on your crowd
- Requires only one bowl for easy peasy clean up
- Uses household ingredients you probably already have
- These easy cookies have a chewy interior that’s to die for
- They’re the BEST coconut macaroons and were created by my talented mama years ago…we’ve been enjoying them since I was a little girl
What you’ll need
- Unsweetened shredded coconut – I prefer unsweetened coconut to sweetened coconut because it brings out more coconut flavors. But you can use whatever you have on hand.
- Almonds – You want to make sure you use chopped raw almonds. Avoid salted or roasted almonds as it will alter the flavor.
- Vanilla – For gluten-free cookies, use gluten-free vanilla.
- Maple syrup – I love the caramel taste that pure maple syrup has but honey will also work in this recipe.
- Coconut oil – This is the best type of oil for this recipe.
How to make easy coconut macaroons without condensed milk
1: Mix all ingredients
Combine all ingredients into a large bowl. I find it easier to add wet ingredients, stir, then dry ingredients.
2. Scoop dough
Using a small to medium cookie scoop, form balls with a flat bottom. For best results, each cookie should be 2-3 tablespoons of dough.
3. Place on baking sheet & chill
Place each cookie on a sheet pan lined with wax or parchment paper. Allow cookies to chill for at least one hour in the refrigerator.
Tips for success
- Melt coconut oil – I find it easier to combine the ingredients when you melt the coconut oil first. It will harden again once the cookies are chilled.
- Buy pre-chopped almonds – If you don’t have a food processor, I would highly recommend buying pre-chopped almonds. They have a much nicer texture than if you try to ground almonds with a knife.
- Add chocolate – You can add a bit of chocolate drizzle on the outside of the coconut cookies for a crunchy exterior or add chocolate chips. White chocolate chips is one of my favorite ingredients to add.
- Store in the refrigerator or freezer – These cookies are best when stored in a cold place as they can easily melt
Recipe FAQs
Why are my coconut macaroons soggy?
The macaroon recipes that call for condensed milk can make your macaroons a little soggy. You don’t have to worry about that with this cookie recipe.
Why are coconut macaroons good for you?
These easy coconut macaroons are packed with healthy fats, fiber, and made with real ingredients. They’re a great pre-workout snack or a pick me up afternoon snack.
What’s the difference between macarons and coconut macaroons?
Coconut macaroons are larger and more dense than macarons. In addition, coconut macaroons are much easier to make than French macarons.
Storing and Freezing
Storing – Macaroons are best kept in the fridge or freezer in an airtight container. You can store them up to 7 days covered and 3 days uncovered.
Freezing – You can freeze coconut macaroons for up to 3 months in a freezer-proof container. Your cookies do not need to be room temperature before wrapping and freezing.
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Coconut Macaroons without Condensed Milk
Ingredients
- 7 ounces unsweetened shredded coconut
- 2 cups raw almonds (chopped)
- 1 teaspoon gluten-free vanilla extract
- 1 cup pure maple syrup
- 2/3 cup coconut oil
- 1/2 teaspoon salt
Instructions
- Mix all ingredients together in a large bowl until well combined
- Use a small cookie scoop to form into balls with a flat bottom (like what you get when you don't round them out after using the cookie scoop)
- Place on a cookie sheet lined with wax paper and chill 1 hour or more
- Optional: Drizzle with melted dark chocolate if you want an extra decadent treat
Notes
- Melt coconut oil – I find it easier to combine the ingredients when you melt the coconut oil first. It will harden again once the cookies are chilled.
- Buy pre-chopped almonds – If you don’t have a food processor, I would highly recommend buying pre-chopped almonds. They have a much nicer texture than if you try to chop them with a knife.
- Add chocolate chips – You can add chocolate drizzle on the outside of the cookies or add chocolate chips. I love adding white chocolate chips for extra sweetness.
Nutrition
Thanks mom, this great recipe is just excellent! Here is the original photo from the original post that went live on March 13, 2011.
Sammy says
I can never find desserts because I’m gluten free and dairy free, so I almost cried when I found this recipe. Thank you so much 🥹 it’s so delicious and now I can have a dessert.