Dairy Free Macaroons
Irresistibly soft and chewy, these dairy free macaroons are filled with dreamy coconut flavor! Easy to make with no condensed milk involved, they’re dipped in chocolate for the perfect finishing touch. Gluten free and soy free.
Calling all coconut lovers!
Grab your mixing bowls and fire up those ovens because today we talk about these delightful dairy free macaroons.
Jam-packed with coconut-y goodness, they’re perfect for spring or, let’s be honest, anytime of the year.
Here’s why I think you’ll dig them:
- They’re soft, chewy and fantastically tender on the inside.
- Feature lightly toasted crisp edges.
- Are infused with vanilla + a hint of almond extract.
- And are finished with a dip in chocolate for an extra bit of crunch.
All combining into one irresistible cookie made without a lick of dairy.
How To Make Dairy Free Macaroons
So, let’s chat about how these delicious cookies go down:
Beat egg whites. First up, we’ll use a hand mixer to beat together some egg whites, sugar, vanilla and almond extract until foamy, frothy and thickened slightly.
Add coconut. Next, we’ll fold in plenty of shredded coconut and then use a cookie scoop to drop in mounds onto parchment lined baking sheets.
Bake until golden. We’ll pop the cookies in the oven for about 20 minutes, until the edges and tops are lightly golden brown.
Dip in chocolate. Finally, we’ll dip the cooled cookies in some melted dairy free chocolate and then let set until firm.
Tips & Tricks
- First up, let’s talk about the coconut. At the time of writing, Thrive Market’s house brand of shredded coconut already comes in the chopped / broken down texture you are looking for. So if you’re using this brand you shouldn’t need to pulse it in the food processor. I’m sure there are others as well – this is just the one I had on hand.
- Now, I also tested the cookies with brands of shredded coconut that were not already in the desired broken down state – i.e. that I pulsed myself. It really just depends on what you can find as to whether or not you’ll need to pulse.
- I highly recommend sticking with unsweetened shredded coconut. I have no idea how sweet these will be if you use sweetened shredded coconut – it might be way over the top.
- The almond extract is completely optional but SO good. I find it really adds awesome flavor to the cookies.
- Now, a cookie scoop is your best friend for this recipe – it helps create more compact cookies that hold their shape. I wouldn’t recommend just dropping the mixture onto the baking sheet with a spoon – you really want to sort of pack it in a bit against the side of the bowl when scooping.
- And finally, if you have leftover melted chocolate and find it’s too thick to drizzle over the tops of the cookies, you can add a touch of coconut oil to thin the mixture out slightly (about a ¼ teaspoon or less). I like to melt the oil into the chocolate mixture very briefly in the microwave.
How To Store
Counter: The cookies will keep in an airtight container for about 3 to 4 days at room temperature.
Fridge: You can also store the cookies in the refrigerator for up to 1 week.
Freezer: Alternatively, freeze the cookies in an airtight container for up to 3 months (I like to layer with parchment paper). Thaw in the fridge when ready to enjoy.
Additional Dairy Free Cookies You Might Enjoy:
- Dairy Free Snickerdoodles
- Dairy Free Chocolate Cookies
- Coconut Oil Chocolate Chip Cookies
- Dairy Free Sugar Cookies
- Dairy Free Peanut Butter Cookies
- Dairy Free Oatmeal Raisin Cookies
- Dairy Free Macadamia Nut Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Macaroons
Irresistibly soft and chewy, these dairy free macaroons are filled with dreamy coconut flavor! Easy to make with no condensed milk involved, they’re dipped in chocolate for the perfect finishing touch. Gluten free and soy free.
Ingredients
- 4 large egg whites
- ¾ cup pure cane sugar (or granulated sugar)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon fine sea salt
- 12 ounces unsweetened shredded coconut (please see note!)*
- 1 ½ cups dairy free chocolate chips**
Instructions
- Preheat the oven to 325ºF. Line two large baking sheets with parchment paper and set aside.
- To a large bowl, add the egg whites, sugar, vanilla, almond extract and salt. Use a hand mixer to beat on medium for about 1 ½ to 2 minutes, until frothy, foamy and thickened slightly (see the picture in the post above for the texture you’re looking for).
- Fold in the shredded coconut and stir until evenly coated and well combined.
- Use a cookie scoop to scoop about 1 ½ tablespoons of dough and drop on the prepared baking sheets about 2 inches apart. {When scooping, sort of pack the mixture in a bit against the side of the bowl. Additionally, when dropping on the baking sheet, gently push the mounds back together into a nice ball if they come apart, using clean, slightly wet fingers. These two steps will help the cookies hold their shape.}
- Bake one sheet at a time for about 20 minutes, until the cookies are lightly golden brown around the edges and tops (keep an eye on them toward the end of the baking time to make sure they don’t over-brown). Let cool completely on the baking sheet.
- Once cooled, add the chocolate chips to a microwave safe bowl. Microwave in 20 to 30 second intervals, stirring after each, until the chocolate is smooth (alternatively, you can use a double boiler).
- Dip the bottoms of the macaroons in the melted chocolate and then place back onto the baking sheets. If desired, you can drizzle any extra melted chocolate over the tops. Let the chocolate set at either room temperature or in the refrigerator.
- Enjoy the cookies cold or at room temperature.
Notes
*I highly recommend pulsing your coconut in a food processor to break it down slightly so that the pieces aren’t so long but more chopped in size (see the picture in the post above for the texture you are looking for). I find this helps with achieving more compact cookies that hold their shape. It typically takes me about 8 to 10 pulses to achieve the texture shown in the photos.
Once pulsed, you should have right around 4 cups of coconut (or slightly over). With that said, I highly recommend using the weighted measurement for best results.
Please see the tips & tricks section in the post above for additional info to give you the best macaroons possible.
**To keep these soy free - use soy free chocolate chips.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 28mgCarbohydrates: 12gFiber: 2gSugar: 10gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
