📝 About This Recipe
These dairy-free delights offer a sophisticated twist on the classic confection, featuring a crisp, toasted exterior and a luxuriously chewy, snow-white center. By replacing traditional condensed milk with a homemade reduction of coconut cream and maple syrup, we achieve a rich caramel-like depth without any dairy. Infused with real vanilla bean and a hint of sea salt, these macaroons are an elegant, gluten-free treat that proves dietary restrictions never mean sacrificing flavor.
🥗 Ingredients
The Coconut Base
- 5.5 cups Unsweetened shredded coconut (finely shredded for the best texture)
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
- 4 large Egg whites (at room temperature)
- 1/4 teaspoon Cream of tartar (helps stabilize the egg whites)
The Dairy-Free Binder
- 1/2 cup Full-fat coconut milk (canned, shaken well)
- 1/3 cup Pure maple syrup (Grade A Amber for best flavor)
- 1 whole Vanilla bean (split and seeds scraped)
- 1 teaspoon Pure vanilla extract (for an extra layer of aroma)
- 1/4 teaspoon Almond extract (optional, for a subtle nutty undertone)
Optional Chocolate Drizzle
- 1/2 cup Dairy-free dark chocolate chips (at least 70% cocoa)
- 1 teaspoon Coconut oil (to help the chocolate melt smoothly)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the macaroons don't stick.
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2
Spread the shredded coconut evenly on one of the baking sheets and toast in the oven for 5-7 minutes, tossing halfway through, until barely golden and fragrant. Set aside to cool completely.
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3
In a small saucepan over medium heat, combine the coconut milk, maple syrup, and the scraped vanilla bean seeds. Bring to a gentle simmer.
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4
Reduce the heat to low and cook the mixture for 8-10 minutes, stirring occasionally, until it has thickened slightly and reduced by about a third. Remove from heat and stir in the vanilla extract and almond extract.
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5
In a large mixing bowl, toss the toasted coconut with the sea salt until well combined.
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6
Pour the warm coconut milk reduction over the shredded coconut. Stir thoroughly with a spatula until every shred of coconut is evenly coated and glistening.
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7
In a separate clean, dry glass or metal bowl, beat the egg whites and cream of tartar using a hand mixer or stand mixer on medium-high speed.
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8
Continue beating the egg whites until stiff peaks form. They should be glossy and hold their shape when the beaters are lifted.
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9
Gently fold one-third of the egg whites into the coconut mixture to lighten it up. Then, carefully fold in the remaining whites until just incorporated, being careful not to deflate the air.
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10
Using a small cookie scoop or two spoons, portion out rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
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11
Gently pinch the tops of the mounds with your fingers to ensure they are compact and won't fall apart, but keep them looking slightly craggy for texture.
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12
Bake for 20-25 minutes, rotating the pans halfway through, until the bottoms and the tips of the coconut shreds are a deep golden brown.
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13
Allow the macaroons to cool on the baking sheet for at least 15 minutes to firm up before transferring them to a wire rack to cool completely.
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14
If using the chocolate drizzle, melt the dairy-free chocolate and coconut oil in 30-second intervals in the microwave. Drizzle over the cooled macaroons or dip the bottoms and let set on parchment.
💡 Chef's Tips
Always toast your coconut lightly before mixing; it intensifies the flavor and prevents the macaroons from becoming soggy. Use room temperature egg whites as they whip to a much higher and more stable volume than cold ones. If the mixture feels too wet to hold its shape, let it sit for 5 minutes so the coconut can absorb more of the liquid before scooping. Avoid over-folding the egg whites; you want to maintain that airy lift for a light, chewy texture rather than a dense puck. Store these in an airtight container at room temperature for up to 5 days, or freeze them for a quick chilled treat later.
🍽️ Serving Suggestions
Pair these with a steaming cup of Earl Grey tea for a sophisticated afternoon snack. Serve alongside a bowl of fresh raspberries or mango slices to cut through the richness of the coconut. Enjoy as a light dessert after a spicy Thai or Indian meal to soothe the palate. Arrange on a dessert platter with dairy-free dark chocolate truffles for a beautiful contrast in textures. Dip the bottoms in melted dark chocolate and sprinkle with a touch of flaky Maldon sea salt for a gourmet finish.