Eggless Coconut Macaroons (No Eggs, No Substitutes)

ByOriana Romero Published: Updated:
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These Eggless Coconut Macaroons are everything a macaroon should be — chewy in the middle, golden at the edges, and finished with a little semi-sweet chocolate — made completely without eggs. Most macaroons lean on whipped egg whites to hold together, but these don’t need them, and they don’t need any special substitute either. A can of sweetened condensed milk does all the binding, so they come together in one bowl with pantry staples you already have. If you’ve been hunting for a coconut macaroon your egg-allergic family can actually eat, this is the one.

A batch of golden-brown Eggless Coconut Macaroons, some with chocolate-dipped bottoms, arranged on a white tray and surface.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

If you’ve ever picked up a coconut macaroon recipe only to find it leans entirely on whipped egg whites, you already know the quiet frustration that sends me into the kitchen. Coconut macaroons are a holiday-tray classic, and for years, the “standard” version left egg-allergy families out. After more than 13 years of baking egg-free for my own family, I wanted a macaroon that tasted like the real thing — sweet, chewy, a little chocolate on the bottom — with nothing fancy standing in for the eggs.

This Egg-Free Coconut Macaroon recipe is the one I kept coming back to. The condensed milk binds everything into that signature chewy center, and a little evaporated milk and flour give the mounds just enough structure to hold their shape without going dry. I tested these in my own kitchen until they came out right batch after batch — no aquafaba, no egg whites, no guesswork.

What I love most is how unfussy they are. You stir, you scoop, you roll, you bake. My kids can help with every step, and the whole family gets the same cookie off the same plate — which is the whole point around here.

Why You’ll Want to Try My Recipe

  • Egg-free by design. No egg whites, no aquafaba, no special replacers — just a can of condensed milk doing the binding.
  • One bowl, pantry staples. Coconut, condensed milk, evaporated milk, a little flour, and chocolate. Nothing you have to hunt for.
  • Chewy inside, golden outside. The texture everyone wants from a coconut macaroon, every time.
  • Kid-friendly to make. Stir, scoop, roll, dip — easy enough for little hands to help.
  • Holiday-ready, year-round, easy. A natural fit for Christmas cookie trays and Passover, but simple enough for a Tuesday.
  • Tested by a real allergy mom in a real family kitchen.
oriana's signature.

Why These Work Without Eggs

In a traditional macaroon, whipped egg whites are what hold the coconut together and give it structure. Here, the sweetened condensed milk and a bit of flour do that job — it’s thick and sticky enough to bind all that loose coconut into a mound that holds its shape in the oven. The little bit of flour and baking powder add just enough backbone so the cookies set up instead of slumping. That’s it. No egg replacer, no aquafaba, no trick — just a swap that was hiding in your pantry all along.


Ingredients You’ll Need, Substitutions & Notes

Various baking ingredients are arranged on a surface, including sweetened shredded coconut, chocolate, flour, salt, baking powder, vanilla, sweetened condensed milk, and evaporated milk—perfect for making Eggless Coconut Macaroons.


Scroll down to the recipe card for all the details, including measurements and instructions.

Most of these are pantry staples you already have — a few are worth a quick note.

  • Sweetened shredded coconut. Reach for sweetened shredded or flaked coconut, not desiccated coconut powder — desiccated is too dry and gives you a sandy, mouth-drying macaroon. The sweetened kind keeps them moist and chewy.
  • Sweetened condensed milk (not evaporated). This is the binder doing the egg’s job, so don’t swap it for evaporated milk — they are not interchangeable. Condensed milk is thick and sweet; evaporated milk is thin.
  • Evaporated milk. Just a splash, to loosen the dough enough to scoop and to keep the centers tender. This is separate from the condensed milk above.
  • Semi-sweet chocolate. Chips or a chopped bar both work. If you’re managing a dairy or soy allergy, this is the ingredient to check most carefully — see the allergy notes below.

Food Allergy Notes & Swaps

This recipe does not contain eggs, peanuts, soy, sesame, fish, or shellfish as ingredients. Manufacturing lines change — read every label every single time, even brands you have used before. That habit has never steered me wrong.

Need Dairy-Free or Gluten-Free?

If you are navigating additional dietary needs alongside the egg-free requirement, I have detailed guides for both: How I Replace Dairy in My Egg-Free Recipes – Baking Without Eggs and Gluten

Ingredient Swap Suggestions

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Is This Safe for Nut Allergies?

This is the question I get most, so let’s be clear and honest about it. Coconut is labeled a tree nut by the FDA, even though botanically it’s a fruit — and most people with tree-nut allergies actually tolerate coconut just fine. But “most” isn’t “all,” so if your family manages a tree-nut allergy, check with your allergist before making anything coconut-based. The other thing to watch is the chocolate: many brands share equipment with milk, soy, peanuts, and tree nuts, so always read the label on whatever you dip with. As written, this recipe is egg-free and peanut-free — coconut and the chocolate are the two ingredients to look at closely for your family.

A tray of Eggless Coconut Macaroons, some with their bases dipped in chocolate, arranged on a white serving dish.

What I Learned Testing This Recipe

  • The biggest thing I learned: rolling the dough into a ball before baking makes a noticeably more put-together cookie. You can just drop the scoops, but taking the extra second to roll each one gives you a tidier, sturdier macaroon that holds together better. I recommend it — just know it’s a little messy (damp hands save the day).
  • The other lesson came the hard way: don’t overbake these. Leave them in too long, and they go dry and hard instead of chewy. I bake just until the bottom edges are lightly golden and pull them right then. They don’t spread much, so don’t wait for them to do anything dramatic — watch the color, not the shape.
  • This batch made 24 cookies for me, which is a nice amount for a holiday tray with some to freeze.

How to Make Eggless Coconut Macaroons — Process Snapshot

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Mix the coconut base
  2. Scoop and roll the macaroons
  3. Bake until the bottom edges are golden
  4. Melt the chocolate
  5. Dip or drizzle
  • Step-by-step process: Bowl of Eggless Coconut Macaroons dough, dough balls on a baking sheet, baked cookies on a sheet, and a bowl of melted chocolate.
  • An Eggless Coconut Macaroon being dipped in melted chocolate in a glass bowl, with finished chocolate-dipped eggless coconut macaroons arranged on parchment paper.
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Tips & Troubleshooting

A few things that make the difference between good and great:

  • Roll them, don’t just scoop them. Packing the dough into the scoop and rolling each one into a ball gives you a more put-together cookie that holds its shape — it’s worth the extra few seconds. (It’s a little messy, so see the next tip.)
  • Keep your hands damp. The dough is sticky. Dip your fingertips in a small bowl of cold water, shake off the excess, and re-wet every few cookies. Cold water, not warm — warm hands make it tackier.
  • Don’t overbake. This is the big one. Pull them as soon as the bottom edges are lightly golden — leave them too long and they turn dry and hard. They don’t spread much, so the color at the edges is your cue, not the shape.
  • Let them cool completely on the pan. They’re fragile and soft straight out of the oven and firm up as they cool. Move them too soon and the chewy dome breaks.
  • Problem: my macaroons came out dry and hard. They baked too long. Next time, pull them the moment the bottom edges go lightly golden — the centers keep setting as they cool.
  • Problem: the dough won’t hold a shape. It may be a touch dry; add a splash more evaporated milk so it clumps and holds together when pressed.
  • Problem: the chocolate slid off. The macaroons weren’t fully cool when you dipped. Let them cool completely first, or the warmth melts the chocolate instead of letting it set.
A batch of Eggless Coconut Macaroons, some dipped in chocolate, arranged on a white surface. One macaroon is broken in half to reveal the inside texture.

Storage and Freezing Instructions

Store the macaroons in an airtight container at room temperature for up to 1 week — tuck parchment between layers so they don’t stick. They also freeze beautifully: freeze them undipped in a freezer-safe container for up to 3 months, then thaw at room temperature and add the chocolate after thawing for the cleanest finish.

Frequently Asked Questions

Yes — that’s exactly what these are. Sweetened condensed milk binds the coconut together, so you get a chewy, golden macaroon with no egg whites and no substitutes needed.

They’re two completely different cookies. Macarons are the delicate almond-flour sandwich cookies; macaroons (this recipe) are the chewy coconut mounds. Easy to mix up, very different to make — these are the easy, beginner-friendly one.

Almost always overbaking. Pull them as soon as the bottom edges are lightly golden; they firm up more as they cool, so a little soft out of the oven is exactly right.

Not at all — they’re delicious plain. The chocolate is a classic finish, but you can dip the bottoms, drizzle the tops, or skip it entirely.

Yes, and they freeze really well. Freeze them undipped for up to 3 months, thaw at room temperature, and dip in chocolate afterward.

A close-up of Eggless Coconut Macaroons, some dipped in chocolate, with one macaroon broken in half to show the inside texture.

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Recipe Card

an Eggless Coconut Macaroon dipped in melted chocolate over a rack.

Eggless Coconut Macaroons (No Eggs, No Substitutes)

Oriana Romero
These Eggless Coconut Macaroons are chewy in the middle, golden at the edges, and finished with a little semi-sweet chocolate — completely egg-free by design. They come together in one bowl with simple pantry staples: no aquafaba, no egg whites, no special substitutes. Just the familiar, sweet coconut cookie your whole family can share.
4.72 from 32 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

For the Macaroons:

  • 1/2 cup (160 g) sweetened condensed milk
  • ¼ cup (60 ml) evaporated milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • ½ teaspoon salt
  • 1/3 cup (48 g) all-purpose flour
  • ½ teaspoon (2 g) baking powder
  • 14 oz (396 g) sweetened shredded coconut

For the Chocolate Coating:

  • 6 oz (170 g) chopped chocolate

Instructions
 

  • Prep your pan and preheat the oven: Preheat your oven to 325°F (165°C) and line two rimmed baking sheets with parchment paper. Don't skip the parchment — these like to stick.
  • Mix the coconut base: In a large bowl, mix sweetened condensed milk, evaporated milk, vanilla, salt, flour, and baking powder until well combined. Stir in the coconut; mix until evenly coated and a little glossy. The mixture should look like moist, sticky coconut that clumps and holds together when you press it — that's exactly what you want.
    A glass bowl filled with a mixture for Eggless Coconut Macaroons, featuring grated cheese and shredded coconut on a white surface.
  • Scoop and roll the macaroons: Using a 1½-tablespoon scoop (about 25 g each), pack the mixture firmly and portion it out, then roll each one between your palms into a ball and set them on the lined sheets about 1 inch apart. Packing and rolling firmly is what keeps them from crumbling. The dough is sticky, so keep your hands damp with cold water as you roll (see Pro Tips).
    Twelve unbaked Eggless Coconut Macaroons are evenly spaced on a parchment-lined baking sheet, ready for baking.
  • Bake until golden: Baking one sheet at a time, bake 18–20 minutes, until the bottom edges are lightly golden. Don't overbake — pull them right at that point, or they'll turn dry and hard. They won't spread much, so watch the edges for color, not the shape.
    A baking sheet lined with parchment paper holds 13 evenly spaced, round Eggless Coconut Macaroons.
  • Cool completely: Let the macaroons cool completely on the pan. They firm up as they cool, and moving them while warm is the fastest way to break that chewy dome.
  • Melt the chocolate: Place the chocolate in a microwave-safe bowl and microwave on high in 30-second bursts, stirring between each, until smooth and glossy.
    A glass bowl filled with melted chocolate sits on a white surface, ready to coat delicious Eggless Coconut Macaroons.
  • Dip or drizzle: Dip the flat bottom of each cooled macaroon in the chocolate (or drizzle it over the tops, if you prefer), then set them back on the parchment.
    An eggless coconut macaroon partially dipped in melted chocolate sits in a glass bowl, with more eggless coconut macaroons on a baking sheet nearby.
  • Let them cool: Let the chocolate set completely at room temperature, about 1 hour, until firm and no longer shiny. If you are short of time, you can chill in the fridge.
    An eggless coconut macaroon with a golden top, partially dipped in chocolate, sits on a sheet of parchment paper.
Oriana’s Notes
 
Store: Macaroons can be kept in an airtight container for up to 1 week.
 
Freeze: The macaroons can also be frozen for up to 3 months. Let them cool completely and store them in an airtight container, separating layers with parchment paper.
 
Food Allergy Notes & Swaps:
This recipe does not contain eggs, peanuts, soy, sesame, fish, or shellfish as ingredients. Manufacturing lines change — read every label every single time, even brands you have used before. That habit has never steered me wrong.
Need Dairy-Free or Gluten-Free?
If you are navigating additional dietary needs alongside the egg-free requirement, I have detailed guides for both: How I Replace Dairy in My Egg-Free Recipes – Baking Without Eggs and Gluten
Ingredient Swap Suggestions:
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Is This Safe for Nut Allergies?
This is the question I get most, so let’s be clear and honest about it. Coconut is labeled a tree nut by the FDA, even though botanically it’s a fruit — and most people with tree-nut allergies actually tolerate coconut just fine. But “most” isn’t “all,” so if your family manages a tree-nut allergy, check with your allergist before making anything coconut-based. The other thing to watch is the chocolate: many brands share equipment with milk, soy, peanuts, and tree nuts, so always read the label on whatever you dip with. As written, this recipe is egg-free and peanut-free — coconut and the chocolate are the two ingredients to look at closely for your family.
 
 
Tips & Troubleshooting:
A few things that make the difference between good and great:
  • Roll them, don’t just scoop them. Packing the dough into the scoop and rolling each one into a ball gives you a more put-together cookie that holds its shape — it’s worth the extra few seconds. (It’s a little messy, so see the next tip.)
  • Keep your hands damp. The dough is sticky. Dip your fingertips in a small bowl of cold water, shake off the excess, and re-wet every few cookies. Cold water, not warm — warm hands make it tackier.
  • Don’t overbake. This is the big one. Pull them as soon as the bottom edges are lightly golden — leave them too long and they turn dry and hard. They don’t spread much, so the color at the edges is your cue, not the shape.
  • Let them cool completely in the pan. They’re fragile and soft straight out of the oven and firm up as they cool. Move them too soon, and the chewy dome breaks.
  • Problem: My macaroons came out dry and hard. They baked for too long. Next time, pull them the moment the bottom edges go lightly golden — the centers keep setting as they cool.
  • Problem: the dough won’t hold a shape. It may be a touch dry; add a splash more evaporated milk so it clumps and holds together when pressed.
  • Problem: The chocolate slid off. The macaroons weren’t fully cool when you dipped. Let them cool completely first, or the warmth melts the chocolate instead of letting it set.
 
 
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 155kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 113mgPotassium: 130mgFiber: 1gSugar: 13gVitamin A: 27IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 155
Keyword coconut cookies easy eggfree Eggless

Variations & Additions To Try

  • Toasted coconut. Toast the coconut in the oven until lightly golden before mixing for a deeper, nuttier flavor.
  • Full chocolate dip. Instead of just the bottoms, dip the whole base up the sides, or drizzle generously over the tops.
  • Almond or other extracts. Swap a little of the vanilla for almond or coconut extract to amplify the flavor (skip almond extract if managing a tree-nut allergy).
  • Add a little texture. A handful of mini chocolate chips stirred into the dough is an easy win with kids.

Serving Suggestions

These are a year-round, anytime cookie, but they really shine on a holiday plate. For Christmas cookie trays, the chocolate-dipped bottoms look festive next to cut-out and thumbprint cookies, and they hold up well if you’re making ahead. They’re also a natural for Passover-season tables, where coconut macaroons are a long-standing favorite — just confirm your specific ingredients (especially the chocolate and flour) fit your household’s needs. Any time of year, they’re lovely with afternoon coffee or tucked into a lunchbox.

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

This recipe was originally published in May 2015. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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171 Comments

  1. 1 star
    Would have been nice if the ingredients were listed on this website. Everything but. Would loved to have tried them.

    Reply

    1. Hello KC! Oh no — I’m so sorry about that! You’re absolutely right, and I really appreciate you flagging it. It turns out the recipe card had a technical glitch that hid the ingredient list, which is the last thing I’d want when you were ready to bake. I’ve gotten it sorted now, so the full ingredients should be showing properly — I’d love for you to give them another try! Thank you for your patience, and please let me know if anything still looks off. 😊

      Reply