These healthy treats come together super fast!
What are coconut macaroons?
Macaroons are a light delicate treat! Coconut comes together with egg whites which have been whisked until fluffy. When baked, they are almost like biting into a cloud full of coconut!
Do I need any special equipment to make macaroons?
You don’t need a hand or stand mixer to make coconut macaroons, but if you do, it can make things a bit easier on your arm! I don’t mind whisking the egg whites by hand with a whisk, I like to challenge myself to see how fast I can get those egg whites thick and fluffy! It should only take about 3 minutes.
Are these coconut macaroons dairy free?
YES! Unlike most macaroons, this recipe does not use sweetened condensed milk. Other macaroon recipes that use this type of milk will be much more dense and chewy. This macaroon recipe results in a much lighter, cloud like texture (and better for you!).
No-Dairy Coconut Macaroons
- Preheat oven to 325 degrees.
- Spread coconut out evenly on a sheet pan.
- Toast in oven for 2-3 minutes, watch it closely you do not want it to burn.
If you don't want the arm workout, feel free to whisk egg whites using the whisk attachment of your electric mixer.
- In a large bowl whisk egg whites.
- Whisk until very fluffy and thickened.
- Add vanilla, sugar and salt.
- Continue to whisk until very thick (see photo). This will take about 3 minutes of vigorous whisking!
If you don't have parchment paper, very lightly swipe some oil on your sheet pan. Egg whites are packed with protein, and this will make them stick to the pan!
- Add toasted coconut to egg white mixture and fold until combined. Do not over mix.
- Using a half ice cream scoop, or a small spoon, scoop batter into balls, about 1.5 inches apart on a parchment lined baking sheet.
- Bake for 10 minutes, or until lightly golden.
- Let cool for 5 minutes before moving macaroons, transferring them from the baking sheet before they have cooled will result in your macaroons falling apart!