Crisp outside, soft and chewy inside, 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.
❤️ Why You'll Love It
- Simple cookies with a chewy texture without sweetened condensed milk.
- Coconut macaroon cookies made with simple ingredients.
- Great for holiday gathering and cookie exchange.
- Easy to find ingredients and no special skills required.
- These cookies look very pretty and festive and can be wrapped nicely and gifted to your loved ones.
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.
- Dry milk.
- Pure vanilla extract.
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 white then do not toast them. Simply 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 lined baking sheets.
- 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.
- Toasting the coconut is optional but I highly recommend it.
- My macaroons have a light yellowish color as the coconut are toasted if you like yours whiter do not toast the coconut.
- Coconut macaroons can be kept in an airtight container on your counter for up to 10 days, however if they are dipped in chocolate it is better to refrigerate.
- Can also be individually wrapped and frozen for up to 3 months.
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 or with chocolate ribbons or with candied cherry on top.
I've also left some naked and I got many complements on all of them. These cookies can be more festive by topping with green and red candied cherries.
📣 Related Recipes
- Here is a recipe for traditional Egyptian cookies, Kahk.
- And if you want to know what is Halva and how to make I got you covered.
- Try this date filled cookies named Maamoul, they are very popular along the whole region.
- 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.
- 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.
Easy coconut macaroons
- 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
- 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.
- 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.
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First published Dec 20, 2016 . Last updated November 7, 2022 with important tips, clear step by step instructions and readability.