If you love sweet coconut treats, you are going to enjoy these dairy free coconut macaroons.

Most traditional recipes call for regular condensed milk, which can be tough if you cannot eat dairy.

I decided to make my own version using simple swaps so anyone avoiding milk can still have a sweet treat.

They bake up golden on the outside while staying soft and chewy in the center.

To make them even better, I like to dip the bottoms in rich dark chocolate.

Why This Recipe Is a Keeper

Perfect Chewiness – The condensed coconut milk creates an incredibly moist, chewy center that never dries out in the oven.

Crispy Golden Edges – Baking them gives the outer toasted coconut shreds a delightfully crisp crunch in every single bite.

Rich Chocolate Coating – Dipping the bottoms in dark chocolate balances the sweet coconut flavor with a deep, decadent finish.

Light and Fluffy – Whipped egg whites keep these sweet treats delightfully airy rather than dense or overly heavy.

Here’s What You’ll Need

For the Macaroons

4 cups Sweetened Shredded Coconut
11 oz Sweetened Condensed Coconut Milk
2 tsp Vanilla Extract
1/4 tsp Salt
2 Large Egg Whites, Room Temperature

For the Chocolate

1 cup Dairy Free Dark Chocolate Chips
1 tsp Coconut Oil

How to Make It

Step 1

Preheat the oven to 325°F and line two baking sheets with parchment paper.

Step 2

In a large bowl, stir together the shredded coconut, condensed coconut milk, vanilla and salt until every shred is evenly coated.

Step 3

In a separate clean bowl, whip the egg whites with a mixer until stiff peaks form. Gently fold the whites into the coconut mixture until no white streaks remain.

Step 4

Scoop 2 tablespoon mounds of the mixture about 1 inch apart, pressing each one gently so it holds together. The macaroons will not spread in the oven.

Step 5

Bake one sheet at a time for 22-27 minutes, until the tops and bottoms are deep golden brown. Let the macaroons cool completely on the baking sheet so they firm up.

Step 6

Microwave the chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth.

Step 7

Dip the bottom of each macaroon into the melted chocolate and set it back on the parchment, then drizzle the remaining chocolate over the tops. Chill for 15 minutes until the chocolate is set.

Recipe Tips

Stir the Condensed Coconut Milk Well

Canned condensed coconut milk tends to separate on the shelf, leaving a thick cream on top and thin liquid at the bottom.

I recommend pouring the entire can into a small bowl and stirring it until it is completely smooth before you measure it out.

This guarantees that your coconut mixture gets the exact right balance of moisture and sweetness in every single bite.

Use a Clean Metal or Glass Bowl

When you whip your egg whites, make sure your bowl and beaters are completely clean and dry.

Any leftover cooking oil or a tiny drop of egg yolk will prevent the whites from turning into stiff peaks.

From my experience, glass or stainless steel bowls work best because plastic bowls can hold onto grease even after being washed.

Pack the Mounds Firmly

You will get the best results if you pack the coconut mixture firmly into your scoop before placing it on the pan.

If the mounds are shaped too loosely, stray coconut pieces will brown too quickly and the cookies can crumble when handled.

Pressing them together creates a solid shape that keeps the centers soft and chewy while the outsides crisp up.

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