Dairy Free Macaroons

Check out these delicious Dairy Free Macaroons! I eat dessert almost every day, and cookies are always near the top of my list. These dairy free coconut macaroons melt in your mouth. You can dip them in chocolate, drizzle chocolate on top, or skip the chocolate altogether. This simple macaroon cookie recipe is gluten free, low carb, and sugar free! 

Before You Get Started

• To keep these dairy-free, use dairy-free chocolate. Choose semisweet chocolate or dark chocolate and make sure to check the ingredients.
• Full-fat canned coconut milk works best for rich, chewy macaroons. Stir the can well before measuring since the cream separates.
• If your batter seems too wet, let it sit for 5-10 minutes. The coconut flour and shredded coconut will absorb more moisture as it rests.
• Parchment paper really helps prevent sticking and makes cleanup easier.
• Let the cookies cool completely before adding chocolate. Warm cookies can melt the drizzle and make a mess.

Ingredients

• Shredded coconut – Unsweetened coconut without added sugar is what I use for this recipe. You absolutely must use finely shredded coconut. Large flakes won’t absorb the coconut milk the way finely shredded flakes do.
• Coconut milk – Using coconut milk adds a nice creaminess to the cookie batter as well as a light hint of sweetness. You want the full-fat canned coconut milk for this coconut macaroon recipe.
• Eggs – This is the binding agent that is key to making the dough stick together to form the cookies.
• Joy Filled Eats Sweetener – My go-to sweetener when baking. Find the recipe here.
• Coconut Flour – I love using coconut flour because it balances well with the other ingredients, as well as absorbing any excess moisture from the coconut milk.
• Optional: Sugar Free Chocolate Chips – This is used for the bottom of the macaroons and can also be drizzled on top. You don’t need the chocolate. They are great without it.

How To Make Dairy-Free Macaroons

You’re going to love how simple these are!

Step One: Preheat the oven. Line two baking sheets with parchment paper.

Step Two: Combine all the ingredients (minus the chocolate chips). Stir well.

Step Three: Drop the cookie dough into scoopfuls onto the lined baking sheet. I use a medium cookie scoop to scoop the coconut macaroon dough. This makes the cookies all the same size, so they bake evenly. An ice cream scoop can also work.

This recipe makes about 16 cookies, which will need to be spread out over 2 baking sheets. Give them space, and I really do highly recommend using parchment paper to keep them from sticking.

Step Four: Bake for 30 minutes, until they are set and the edges are golden brown. Let cool completely on the baking tray.

Step Five: Melt the chocolate in the microwave. Microwave in 20-second increments, stirring after each. Once the chocolate is 75% melted, stop heating it. Just stir until the rest melts from the residual heat. Drizzle the melted chocolate over the top of the cooled cookies.

Storage

You don’t have to refrigerate them if you will enjoy them all within a day or two. I generally refrigerate all my low carb baked goods. As long as you keep them in an airtight container, they’re good in the fridge for weeks or in the freezer for months. I find that they have a better flavor when served at room temperature, so just leave them out for a bit before enjoying.

You can also freeze these dairy free cookies. Let them cool down all the way once you bake them, freeze them in a single layer on a baking sheet, and then stack them and add to a freezer-safe container or freezer bag.

When you’re ready to eat them, set them in the refrigerator to thaw. Or you can eat them frozen as well! I put a couple in a sandwich bag so I can enjoy a few at a time.

Variations

• Nuts – Add your favorite nuts. Add macadamia nuts to make a low carb version of the classic Cocadas.
• Chocolate – Try these coconut cookies with white chocolate instead of milk chocolate or dark chocolate. You can make your own Homemade Sugar-Free Chocolate Chips in both varieties.
• Spices – Add your fave baking spice like cinnamon, ginger, nutmeg, or pumpkin spice. I love the combo of white chocolate and pumpkin spice in these!
• Extracts – You can change the flavor by adding vanilla extract or almond extract.

Make sure to try my Coconut Cream Truffles and Keto Coconut Bars next!

Common Questions

What are macaroons vs macarons?

Many think that they’re the same, but they’re not! French macarons are made with almond flour, while macaroons use shredded coconut. (But both are delicious!)

What do macaroon cookies taste like?

Macaroon cookies are chewy on the inside with a slightly sweet flavor. You’ll get a hint of the coconut with each and every bite. Adding the chocolate just helps make them a bit sweeter. These dairy-free macaroons taste so close to the original that nobody will know they’re sugar free.

Check out my free one-page printable with tons of recipes for more low carb cookies!  Get the Keto Cookie Cheat Sheet!

Or take a look at my Keto Christmas Cookies Cookbook, which is only $5 for 25 recipes.

 

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Originally Published December 1, 2021. Revised and Republished May 20, 2026.