July 20


Coconut Macaroons Recipe

By Sonia Gupta

July 20, 2018

Condensed Milk, Dried Fruits, Eggless, Gluten-Free, Healthy, No Flour, Quick Recipes, Snacks, Sweet, Under 15 minutes, Vegetarian

Coconut Macaroons are small cookies made from coconut. The name of these cookies came from the Italian word “Maccarone which means paste. Typically these are made with egg white and almond flour. But with time almond flour got replaced with coconut and/or other nuts.

As much as these coconut macaroons are delicious, there is an interesting story too behind these cookies. The traces of Macaroons are dated back to the 9th century in an Italian monastery. In 1533, the monks came to France and joined a pastry chef. Sooner Sister Marguerite and Sister Marie-Elisabeth joined the monks in France. They started baking Macaroons to earn their livelihood. Later, they became famous as the “Macaroon sisters”.

Italian Jews adopted these Macaroons because of the absence of leavening agent and flour. They could eat these Coconut Macaroons during the eight-day observation of Passover.

Check my other healthy cookie recipes:

Eggless Coconut Macaroons

To make these coconut macaroons all we need 3 ingredients: Coconut, condensed milk, and essence for flavor. Yes, you read it right, 3 ingredients are all you need. Easy to make and divine to eat these eggless coconut macaroons are truly amazing. I have used Roasted sweet almond flavor from Fab Flavours to give that authentic flavor to coconut macaroons.

What I like most about these coconut macaroons are,

  • These are flourless.
  • These cookies do not need Baking powder or Baking soda.
  • These have no butter, no oil.
  • These are eggless.
  • These cookies do not need any prior preparations.
  • These are so easy to make that even kids in the family can also bake these.

Coconut Macaroon Ingredients

PS: Use conversion table to switch recipe between grams and cups

Quick Notes

Tin Size 10×10
Oven Temp 180 °C
Baking Time 15 min
MW Convection Temp 160 °C
Baking Time 15 min
Demold Instructions Immediately
Cooling Time 10 min

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Coconut Macaroons Recipe

Keep the oven for preheating at 180 °C.  Line a baking tray with parchment paper. In a mixing bowl, add coconut, condensed milk, and almond essence. For this recipe, I have used Homemade condensed milk that was without refined sugar. But you can use regular market one.

Mix everything until condensed milk and coconut are completely mixed. The mixture will be little sticky but not wet.

Note: Do not add milk or any other liquid.

Shredded Coconut for Coconut Macaroon

Divide the mixture into 9 equal portions. Gently shape them into a rounded mound to form classic macaroon shape.

Place them on a baking tray by leaving some space in-between.

Bake in the preheated oven at 180 °C for 15 minutes or until the tops are golden brown.

Coconut Macaroon raw balls

When baked, remove from the oven and transfer baked coconut macaroons on a cooling rack. Allow them to cool.

Personally, I like to have these coconut macaroons while they are still warm, I like their chewy texture.

Coconut Macaroon Baked

Our eggless coconut macaroons are ready to delight everyone. Store them in an airtight container. These stay good for 7 days.

Eggless Coconut Macaroon

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Coconut Macaroon
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Snacks
Cuisine: Italian
Keyword: Coconut
Servings: 9 Macaroons


  • 1 Cup Coconut Shredded
  • 1/4 Cup Condensed Milk
  • 1/4 tsp Roasted Almond Essence Fav Flavours


  • Keep the oven for preheating at 180 °C.
  • In a mixing bowl, add coconut, condensed milk, and Almond essence. Mix everything.
  • Divide the mixture into 9 equal portions.
  • Gently shape them into rounded mound.
  • Place them on baking tray by leaving some space in-between.
  • Bake in the preheated oven at 180 °C for 15 minutes.
  • When baked, remove the coconut macaroons from the oven and transfer them to a cooling rack.
  • Allow the cookies to cool.


  • Do not add any additional liquid like milk or oil.
  • Don’t add Baking powder or baking soda as it is not required.
  • This recipe is safe and perfect for people who are allergic to gluten.
  • If you want to increase the sweetness, you can add 1 tbs of sugar.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Recommended Resources

Best Baking Books for Beginners and Professionals

Find the Best Baking Books for beginners and pro alike. Whether you are interested in baking cakes or baking bread, you will find best baking books here.

Best Yeast For Baking Bread

For all your bread baking experiments at home, you will need active dry yeast or instant yeast. Buy the best yeast for baking fresh bread at home.

Best Oven to Buy for Baking

What is the best oven to buy for baking? How to choose between microwave vs oven? Should I buy a countertop oven or a built-in oven? All your questions answered here. Clear all your doubts regarding ovens and buy the best oven for your baking.

Sonia Gupta

About the author

I am a Baking Instructor, Blogger, YouTuber, and Recipe Creator. I love to experiment with my camera tell stories through my pictures.

  • Hello mam…I am plng to bake this cookies… I have fresh grated coconut….can I use that…if means how…mam…plz tell me

  • 4 stars
    Hi Sonia, I have been following your blogs and recipes.. Tried coconut macaroons the taste was awesome..All loved it.. only thing was the cookie was stuck to the parchment paper not sure if the condensed milk consistency was wrong? It was homemade followed your recipe for condensed milk

    • Hello SBV,
      May the paper that you used was not the parchment paper but the baking paper. Otherwise, condensed milk can not make the cookies stick to the paper.
      Happy Baking!

  • Hi Sonia ,is it ok to use vanilla essence instead of almond essence as we doesn’t like the taste of it?

  • Hi Sonia,

    Tried these and came out quick and lovely. Only one point though, the flavoring essence needs to be added depending on the brand. I used Ossoro’s and it was just too strong, almost like detergent when i used 1/4 tsp. Maybe you can update the recipe to say that flavoring essence can be as per the brand and taste of the person baking it. I tried the next batch without essence and it was just yummy.

  • Thanks dear for your easy and tasty recipes. In microwave how much time it takes not in convention mode just in micro please must reply

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}