Crisp outside with a chewy interior, these easy coconut macaroons are one of my best and guess what? this coconut macaroon recipe does not have condensed milk.
Next time try these delicious butter crunch cookies.
Coconut macaroons are called Shakallama or Shokallama in Egypt and they were one of my dad's favorite coconut desserts, he liked coconut a lot.
Jump to:
- ❤️ Favorite things about this recipe
- 📝 Ingredients you'll need
- 🥣 Before you begin: essential tools
- 🥄 Step by step: instructions
- 💡Let's make the perfect recipe: Amira's tips
- 👩🍳 Variations to make it your own
- 🧺 How to store leftovers
- 📣 Related Recipes
- You'll love these Mediterranean cookies
- Easy coconut macaroons
❤️ Favorite things about this recipe
- Simple cookies with a chewy texture without sweetened condensed milk.
- A great recipe for classic coconut macaroons with simple ingredients and no special equipment.
- These cookies look very pretty and festive and can be wrapped nicely and gifted to your loved ones.
📝 Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Sweetened shredded coconut.
- Powdered sugar.
- Eggs.
- Dry milk.
- Pure vanilla extract.
- Chocolate for garnishing. Milk or dark chocolate chips would work.
🥣 Before you begin: essential tools
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- Large baking sheet or baking tray
- Mixing bowls
- Cookie scoop
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🥄 Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- I've started with an optional but highly recommended step which was toasting the coconut flakes. It is always a welcome step in many of my coconut recipes, but if you like your macaroons to be whiter, then do not toast them. Place on a cookie sheet and bake until golden brown.
- In a large mixing bowl, mix the coconut with lightly beaten eggs and powdered sugar.
- Mix in the dry milk until the mixture forms a sticky dough, cover and refrigerate for a couple of hours.
- Form into small balls, about 2-3 teaspoons, using a small ice cream scoop or a measuring spoon and place on a lined baking sheet.
- Decorate with cherries ( optional) and bake for 14 to 17 minutes until golden brown.
- Cool on a cooling rack, decorate with melted chocolate ribbons or dip some in melted chocolate.
💡Let's make the perfect recipe: Amira's tips
- Toasting the coconut is optional, but I highly recommend it. You can also toast them on a large skillet over medium heat.
- Melt chocolate in a small saucepan over a double boiler or in the microwave.
- My macaroons have a light yellowish color as the coconut are toasted if you like yours whiter do not toast the coconut.
👩🍳 Variations to make it your own
- This is a great base recipe and you go from there, you can add almonds, chocolate chips, dried fruits, white chocolate.. you name it.
- I even decorated mine in 3 different ways either dipped in chocolate, with chocolate ribbons, or with candied cherry on top.
- I've also left some plain, and I got many compliments on all of them. These cookies can be more festive by topping with green and red candied cherries.
🧺 How to store leftovers
Refrigerate - Coconut macaroons can be kept in an airtight container on your counter for up to 10 days. However, it is better to refrigerate if they are dipped in chocolate.
Freeze - Can also be individually wrapped and frozen for up to 3 months.
📣 Related Recipes
- These snickerdoodle cookies are made without cream of tartar and so easy to make.
- Pecan snowball cookies are bite-sized cookies made with pecans, powdered sugar, and butter. A very festive treat that is perfect for any holiday season.
- Hula Pie is a decadent ice cream pie perfect for pool parties and summer gatherings. Nothing says Aloha more than a slice of this refreshing sweet pie, which calls all chocolate and coconut lovers.
- Can't decide between peanut butter cookies or brownies? Have the best of both worlds with this Peanut Butter Brownie Cookies recipe!
- Enjoy all the delightful flavors and textures of these classic holiday cookies with a twist. Cake Mix Snickerdoodle Cookies recipe is a quick and easier version of this delicious favorite made with simple ingredients.
You'll love these Mediterranean cookies
- Here is a recipe for traditional Egyptian cookies, Kahk.
- Try these date filled cookies named Maamoul, they are very popular along the whole region.
- Raspberry Thumbprint Cookies recipe is a quick and easy recipe for buttery and mildly sweet cookies filled with tart raspberry jam. Great with a cup of coffee or tea.
- Have you ever heard of Halva? it is kind of tahini fudge but it is really much more than that.
These coconut macaroons are not like the typical French macarons in terms of texture and how they are made; these are much simpler. Let me know in the comments below if you've ever had these coconut cookies before; I would love to know.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Easy coconut macaroons
Easy coconut macaroons recipe made with no condensed milk, These homemade coconut macaroons are not overly sweet and made with easy to find ingredients. Great for the holiday season or for cookie swap.
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Servings: 26 macaroons
Calories: 143kcal
Ingredients
- 5 ⅓ cup sweetened coconut flakes (14 oz) bag
- 1 cup powdered sugar
- 3 large eggs
- 8 Tablespoons dry milk
- 1 teaspoon vanilla or almond extract
For garnishing, optional
- 4 oz semi sweet chocolate bar
- Maraschino cherries
Instructions
- Preheat oven to 350F.
- Spread coconut flakes on a single layer on a baking sheet and toast for 15-20 minutes in the oven until lightly browned. Let it cool down.
- In a large bowl, combine toasted coconut and sugar , mix well.
- In a small bowl lightly beat eggs with vanilla then add to the coconut mixture and mix.
- Gradually add the dry milk until mixture forms something like a sticky dough.
- Place in the fridge for a couple of hours or overnight, covered.
- Line two large baking sheets with parchment paper or a silicone mat.
- Using a cookie scoop, form balls of about 2-3 teaspoons. Place cookie balls on the baking sheet.
- If you are using cherries, add half a cherry on top of each macaroon.
- Bake for 14-17 minutes until it is browned. Let them cool down on a wire rack.
- Melt your chocolate in a microwave safe bowl on 20-15 seconds intervals.
- Drizzle chocolate on top to form ribbons or cover half or all the macaroon with the melted chocolate.
- Let it set on the countertop for 5 minutes then you may pop it in the fridge until completely set.
Notes
- Toasting the coconut flakes is optional but I find it highly desirable as it deepens the coconut flavor and provide extra crispness. If you like your macaroons more white do not toast.
- You can scoop the mixture into wet hands to form uniform balls.
- For more tips, variations and storage please check the post above.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 126mg | Fiber: 2g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
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Verdie barry
gonna bring to my school
Michelle
I made a double batch of this recipe tonight and I was worried but they turned out beautifully.
Salam
Can’t wait to try making them this weekend, I don’t have dry milk though. Any suggestions? Thanks for the recipe
Amira
I haven't make them without the dry milk but I guess coconut milk powder will work too.
Amy in California
These are superb. The chocolate topping is nice, but without it the exterior of the macaroon stays crisper, and the full coconut flavor comes through. Thanks, Amira!
Evelyne CulturEatz
My dad loves macaroon! So do I but he is obsessed lol. Great tip on toasting the coconut first for sure. Wishing you a very Happy holidays xoxo
Rafeeda@The Big Sweet Tooth
I stumped upon your blog while searching for some Egyptian recipes and love what I see here... these cookies look lovely. Anything with coconut, I love them! Will keep visiting whenever possible.
Jacqueline G. Emrys
Thank you once again Amira for another great recipe. I use portions of your recipes for much of my holiday cooking & it never fails to get rave reviews. I know that you've changed the name on the blog but I for one will miss the nilestotherockies name.
I am half beduoin from the time of my father's birth in the Ottoman empire in 1896, & part German, part Dutch from when New York was Nieu Amsterdaam, & a tiny bit American Indian & well as British on my mother's side. Amazing cooks all.
Keep on writing & never be afraid.