Oh, I just love when baking feels like pure magic with minimal effort, don’t you? Some days you just don’t want all those complicated steps, but you still need that perfect, chewy, sweet treat. That’s why I keep this recipe tucked right at the top of my favorites binder. Forget dredging flour and worrying about sifting—we are making absolutely incredible cookies here! This powerhouse **Coconut Macaroons From Flour Recipe** is shockingly easy; it relies on the magic of sweetened condensed milk to hold everything together, which means zero flour required. I remember making these for the first time when I was babysitting my niece; she thought I was a wizard because they tasted exactly like the ones from the expensive bakery, but they took maybe fifteen minutes total!
Why This Coconut Macaroons From Flour Recipe is Your New Favorite Dessert
Honestly, you won’t believe how fast these come together, and that’s why I rely on them when unexpected guests drop by. This recipe is pure baking joy because it skips all the fuss. You basically dump everything in a bowl and go! It’s the ultimate **Coconut Macaroons From Flour Recipe** when you need speed without sacrificing that satisfying chew.
- Zero Flour Needed: That’s right, these are naturally gluten-free and flour-free, relying instead on that rich, sweet condensed milk binder.
- Lightning Fast Prep: We’re talking ten minutes from opening the cans to dropping the mounds onto the sheet pan.
- Perfect Texture Guaranteed: The bake sets them up beautifully—crispy on the edges but totally gooey and chewy inside.
- Maximum Flavor, Minimum Ingredients: You only need five simple items, which means less time shopping and more time eating!
If you’re looking for other quick wins, check out my favorites for easy no-bake cheesecake recipes if you need a cold dessert next!
Essential Ingredients for Perfect Coconut Macaroons From Flour Recipe
When you’re making a true **Coconut Macaroons From Flour Recipe**—meaning, one without any flour at all!—the ingredients you choose are absolutely everything. There’s very little room to hide flavors or textures, so we rely on quality and proportion here. You’ll need just five main players to whip up this batch, which yields about twenty delightfully chewy cookies. Don’t worry about rushing out to the specialty store; these are all pantry staples!
- 14 ounces sweetened condensed milk (This is the glue and the primary sweetener, so don’t substitute it for evaporated milk!)
- 3 1/2 cups shredded coconut (Get the full-fat stuff for the best texture, trust me.)
- 2 large egg whites (Just the whites, beaten slightly, gives us the lift we need.)
- 1 teaspoon vanilla extract
- A tiny pinch of salt (Just enough to wake up all those sweet flavors.)
We have a few variations you can try if you want to experiment, but stick to this list for your first go-around to nail the basic texture. If you enjoy making simple, rich desserts, you should also check out this simple fantasy fudge recipe I swear by!
Ingredient Notes and Substitutions for Your Coconut Macaroons From Flour Recipe
The star here is definitely the sweetened condensed milk; it acts as both the sugar and the primary binder holding all that coconut in place since we aren’t using any flour. Shredded coconut is the texture queen—you want the standard sweetened kind for the best results! If you happen to be out of vanilla extract, you could swap in half a teaspoon of almond extract, but the vanilla lets the coconut flavor really shine through in this **Coconut Macaroons From Flour Recipe**.
Step-by-Step Instructions for Your Coconut Macaroons From Flour Recipe
I think of these instructions like a quick little dance—you need to hit your marks, but it’s over before you know it! The beauty of making **Coconut Macaroons From Flour Recipe** treats is that there isn’t much room for error, but precision on timing keeps them perfectly chewy. We don’t want dry, crunchy little hockey pucks, do we? No sir! Follow these steps exactly, and you’ll have those gorgeous, golden-edged mounds ready in under half an hour. If you want to make an amazing glaze later, you should look up a good easy butterscotch sauce recipe to drizzle over them!
Preparing the Oven and Baking Sheet for Coconut Macaroons From Flour Recipe
First things first, let’s get that oven ready. We need a nice, consistent heat base: 325 degrees Fahrenheit is the spot. While it warms up, grab your best baking sheet and line it with parchment paper. This is non-negotiable, trust me! That sticky condensed milk loves to grab onto bare metal, and parchment ensures these beauties slide right off when they’re done.
Mixing the Coconut Macaroons From Flour Recipe Batter
Time for the fun part! Grab a big bowl—you’ll need space for all that coconut. Gently combine the sweetened condensed milk, the coconut, the egg whites, vanilla, and the salt. Don’t use the electric mixer here; a sturdy spatula is your best friend. You’re just aiming for everything to look evenly coated, where no dry coconut flakes are hiding at the bottom. Stop mixing as soon as it looks uniform!
Baking and Achieving Golden Edges on Your Coconut Macaroons From Flour Recipe
Once mixed, use two spoons or a small cookie scoop to drop rounded tablespoon-sized mounds onto your parchment-lined sheet. Keep them spaced about an inch apart so they have room to expand a little. Pop them into that preheated oven for 12 to 15 minutes. You are looking for those edges to turn a lovely shade of golden brown—that’s your visual cue that they’re set. They’ll look soft when you pull them out, but they firm up fast!
Tips for Success with Coconut Macaroons From Flour Recipe
Even though this is the easiest **Coconut Macaroons From Flour Recipe** you’ll ever tackle, a few little tricks I’ve picked up over the years can take them from good to absolutely incredible. I’m not kidding, these small tweaks really make a difference in the final texture and presentation when you’re avoiding using flour!
Here are my must-do steps to ensure perfection every single time:
- Chill Out the Mixture: This is my favorite little secret. After you mix everything together, just cover the bowl and pop it in the fridge for about 20 minutes. The condensed milk firms up just enough, and those coconut flakes absorb a bit more moisture. It makes scooping much cleaner, and they hold their shape beautifully while baking—less spreading!
- Central Oven Rack Placement: Always use the middle rack for something like this. Since these macaroons are relatively small and flat, if they are too close to the top element, they’ll brown too fast on the top before the middle fully sets. We want even golden edges, not burnt peaks!
- The Optional Chocolate Bottom Dip: If you have the patience to wait for them to cool completely (and trust me, you should!), dipping the bottoms in melted dark chocolate elevates these instantly. Use good quality chocolate! You can look up my guide on making homemade croutons for dipping techniques that work well for coating things, though the process for chocolate is simpler! Keep the remainder of the dipping chocolate handy for drizzling later, too.
- Don’t Pack the Scoop: When you are dropping the spoonfuls onto the sheet, be gentle! If you press the mixture down firmly into the spoon, you’ll compact the coconut too much, and you’ll end up with a hard little brick instead of a chewy macaroon. Keep it slightly fluffy when you drop it onto the parchment paper.
Storage and Reheating Instructions for Coconut Macaroons From Flour Recipe
The best part about this **Coconut Macaroons From Flour Recipe** is that they actually stay wonderfully fresh! Because we used sweetened condensed milk instead of eggs or flour, they have a great shelf life, which is fantastic. You really don’t want to let those chewy bites go stale!
Once they are completely cool—and I mean totally cool, especially if you dipped the bottoms in melted chocolate—store them in an airtight container. I usually keep mine right on the counter at room temperature for about three or four days. They maintain their incredible chewiness, so there’s no need to stress about keeping them refrigerated, which can sometimes make them a little too firm.
Now, if you did the chocolate dip (which I highly recommend!), just make sure that chocolate layer is fully set before you stack them up in the container. If the chocolate is still soft, the macaroons will stick together messily, and you won’t get that satisfying snap when you peel one apart later!
Reheating isn’t really necessary, honestly. They are perfect right out of the container. But, if you pull a batch out of the container after a few days and they feel just a tiny bit stiff, you can pop one or two onto a microwave-safe plate for about five to seven seconds. That bit of warmth just softens up the condensed milk slightly and brings back that just-baked moistness without drying them out. Enjoy every single chewy bite of your flour-free results!
Understanding the Details of This Coconut Macaroons From Flour Recipe
Sometimes, it’s nice to just quickly see all the important facts about a recipe summed up in one spot. When you’re working fast and needing a quick grab-and-go treat, you don’t want to hunt through paragraphs to know exactly how long this **Coconut Macaroons From Flour Recipe** will take! I put all our key stats right here so you can see just how speedy this baking project really is.
It just goes to show you don’t need a complex method or a ton of ingredients when you embrace the simplicity of this particular *no flour recipe* idea. If you are looking to make your own milk alternatives next time, you might find my guide on easy homemade oat milk helpful!
Here’s the quick rundown on all the necessary data:
- Prep Time: A speedy 10 minutes! Seriously, that’s it.
- Cook Time: Only 12 to 15 minutes needed to get those edges golden.
- Total Time: About 25 minutes from start to finish. You can’t beat that for a baked cookie!
- Yield: You get about 20 wonderful little macaroons out of one batch. Perfect for sharing, or maybe just keeping them all for yourself!
- Category: Dessert – although I eat them for breakfast sometimes, haha!
- Method: Baking, plain and simple.
- Cuisine: Classic American comfort baking.
- Dietary Note: These are naturally Vegetarian!
Frequently Asked Questions About Coconut Macaroons From Flour Recipe
I get so many questions whenever people try this recipe for the first time, especially since it’s such a simple **Coconut Macaroons From Flour Recipe**! It’s natural to wonder about swapping things out since so many recipes are complicated. Don’t worry, I’ve gathered the ones I hear the most often right here so we can get you baking successfully!
And if you’re looking for my favorite savory dip to have on hand while you wait for these cookies to bake, you absolutely must try this simple guacamole recipe—it’s the perfect sweet and salty break!
Can I use regular milk instead of sweetened condensed milk in this Coconut Macaroons From Flour Recipe?
Oh, I wish you could, but no, you really can’t! This is the number one question for any *no flour recipe* involving coconut. Sweetened condensed milk isn’t just milk and sugar; it’s been cooked down to be incredibly thick and sticky. It’s the only ingredient doing the heavy lifting of binding everything together and providing that intense sweetness since we aren’t using flour. Regular milk or even evaporated milk just won’t set up right for this **Coconut Macaroons From Flour Recipe**; they’ll spread out into flat, thin puddles in the oven, I promise!
How do I make my Coconut Macaroons From Flour Recipe extra chewy?
Chewiness is the goal, right? It all comes down to oven time. Since these macaroons are so simple, the worst thing you can do is overbake them! They look soft when you pull them out, but they firm up as they cool. If you bake them until they look completely solid and hard coming out of the oven, they’ll be rock hard when cooled. Keep that baking time right between 12 and 15 minutes, only looking for those tell-tale golden brown edges. A slightly underdone center guarantees chewiness in your **Coconut Macaroons From Flour Recipe**!
Estimated Nutritional Snapshot for Coconut Macaroons From Flour Recipe
If you’re anything like me, sometimes you just want to know the rundown before you dive into a whole batch of sweet treats, even when we are skipping the flour in this **Coconut Macaroons From Flour Recipe**! While these macaroons are straightforward, the nutritional values can swing a little depending on exactly which brand of sweetened condensed milk or coconut you grab off the shelf.
These numbers below are our best estimates per single macaroon serving, giving you a general idea of what you’re enjoying:
- Serving Size: 1 macaroon
- Calories: Around 150 calories
- Sugar: 18g (Remember, most of this comes from the required sweetened condensed milk!)
- Fat: 8g total fat
- Saturated Fat: 7g (It’s the coconut doing most of the work here!)
- Sodium: 40mg
- Carbohydrates: 19g
- Protein: 3g
- Fiber: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g (Hooray!)
- Cholesterol: 5mg (Just from the egg whites, thankfully!)
So, while they are definitely a sweet indulgence, they are packed with that satisfying coconut goodness and come together so fast, making them worth every single calorie! They’re a lovely, comforting treat exactly as they are in this **Coconut Macaroons From Flour Recipe**.
Share Your Coconut Macaroons From Flour Recipe Creations
Well, that’s the whole story! We’ve covered why this **Coconut Macaroons From Flour Recipe** is a genuine winner—it’s fast, it’s chewy, and it skips the flour entirely, which is just brilliant for quick baking sessions. I truly hope you get into the kitchen right now and stir up a batch. Seriously, grab that can of condensed milk and let the magic happen!
When you do bake them, I want to hear all about it! Did you try dipping them in dark chocolate? Did you manage to save any for the next day? Please, please leave a comment below letting me know how they turned out for you and give the recipe a rating. Your feedback helps other bakers know they can trust this simple, flour-free method!
If you enjoyed how easy this was, you might want to save this page, or maybe check out my recipe for peanut butter cookie bars next time you need a tray bake that disappears instantly. Happy baking, friends, and I can’t wait to see your beautiful golden macaroons!
Print
Simple Coconut Macaroons
- Total Time: 25 min
- Yield: About 20 macaroons 1x
- Diet: Vegetarian
Description
A straightforward recipe for making chewy coconut macaroons without flour.
Ingredients
- 14 ounces sweetened condensed milk
- 3 1/2 cups shredded coconut
- 2 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine the sweetened condensed milk, shredded coconut, egg whites, vanilla extract, and salt. Mix until everything is evenly coated.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, you can dip the cooled bottoms of the macaroons in melted dark chocolate.
- If you prefer a slightly crisper exterior, bake for an additional 2 minutes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 18g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coconut macaroons, no flour recipe, sweetened condensed milk, shredded coconut, easy cookies