Coconut Macaroons Without Condensed Milk
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16 cookies
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Calories
116 kcal
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Course
Dessert
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Cuisine
International
Coconut Macaroons Without Condensed Milk
Description
This recipe for Coconut Macaroons Without Condensed Milk uses large egg whites whipped to soft, then firm peaks with caster sugar. Ground almonds, desiccated coconut, vanilla extract, and a pinch of salt are folded into the meringue, creating a thick, sticky batter. The mixture is spooned onto parchment-lined baking sheets in small, slightly domed balls, then baked at 170℃ for about 20 minutes until golden. The beaten egg whites form a delicate structure that supports the coconut, providing a crisp outer shell with a moist and tender center. The almonds add subtle texture and flavor, but can be omitted for a nut-free version by increasing the coconut.
The macaroons can be enjoyed as a light cookie for tea or as a sweet snack. Their texture and mild vanilla flavor make them versatile without heavy dairy or condensed milk. Slight variations are possible, like skipping vanilla extract or salt, though these enhance flavor balance. The baking time is crucial for achieving a golden color and proper set without drying out the interior.
Overall, this preparation yields coconut sweets that are airy and chewy with a golden crust, suitable for coconut lovers and those seeking a meringue-based macaroon without condensed milk.
Ingredients
- 2 egg white, large
- 6 tablespoons caster sugar
- 3 tablespoons almonds ground
- salt pinch
- 1 teaspoon vanilla extract
- 3 cups desiccated coconut
Instructions
- Preheat the oven to 170℃/ 338℉ at gas mark 3.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Beat the egg whites in a mixing bowl until soft peaks are formed. You can use a handheld mixer or a standing mixer.
- Then add the sugar one teaspoon at a time while you keep whisking. The mixture will turn glossy white with firmed peaks.
- Fold in the ground almonds, desiccated coconut, and vanilla extract to the egg whites. You want to work quickly here and do not overbeat.
- Spoon the mixture and shape it into a small ball. Place the coconut ball on the baking sheet. Try to make it slightly domed.
- Bake for about 20 minutes until the macaroons look golden.
Notes
- Ground almonds can be omitted to make nut-free macaroons; replace with more desiccated coconut in equal amount.
- Both vanilla extract and a pinch of salt are optional but add to the overall flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 23mg | 8% |
| Sodium | 71mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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