These Eggless Coconut Macaroons require just 4 ingredients and no eggs. A perfect and easy recipe to make coconut macaroons eggless using condensed milk, flour, vanilla, and shredded sweetened coconut. They are soft and chewy on the inside, crisp and golden on the outside. Dip them in chocolate for irresistible bitesize treats!
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About Coconut Macaroons
A macaroon is a bite-sized baked confection made with an egg white whipped to stiff peaks then combined with sugar, nuts, or coconut (or both) and then baked till golden crisp.
These Italian dessert bites are often confused with the French Macaron due to similarity in names but these are two are completely different cookies.
French Macaron is a meringue-based sandwich cookie with a smooth top, flat base, and ruffled feet and filled with ganache. They are available in a variety of flavors and colors and usually need some finesse to make.
Macaroon, on the other hand, is a coconut-based cookie shaped like mounds and you don’t need any special skills to make them, they are very easy.
Like most of my baking recipes, I have developed an eggless version of the classic coconut macaroon recipe. It comes out perfect, soft and chewy on the inside and crisp, golden, and crunchy on the outside.
You could eat them just like so or dip them in chocolate for some more deliciousness!!
Recipe Ingredients
Shredded coconut: sweetened shredded coconut also known as sweetened coconut flakes works best for this recipe. Desiccated coconut or coconut powder is fine consistency and will not give the same texture as shredded coconut.
Condensed Milk - Sweetened condensed milk is another key ingredient that helps sweeten and bind the macaroons together. Don't substitute it with evaporated milk as they are not the same and you will have a runnier mixture.
Flour - I have used all-purpose flour to help bind the mixture. You can replace it with almond flour for a gluten-free option.
Flavoring - I use vanilla extract to flavor my macaroons. You can use almond extract or even cardamom powder for that Indian touch.
Salt - This is optional and can be skipped but a little salt helps balance the sweetness and bring out the flavors.
Chocolate - This is optional and only required if you want to dip your macaroons. I have used semi sweet baking chocolate bar . You can use milk chocolate or even a dark chocolate bar.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
Preheat oven to 325°F. Line a baking sheet with parchment paper. Keep aside
Make eggless coconut macaroons
1 and 2- In a large mixing bowl, sweetened shredded coconut, flour, and salt. Mix until well combined.
3 and 4- Add the condensed milk and vanilla. Mix until well combined. The mixture will be thick and sticky. It should not be runny.
5 and 6 - Using a cookie scoop or a tablespoon, place the mounds of the coconut mixture onto the prepared baking tray.
7 - Bake for 18-20 minutes until the bottom and edges are browned and the tops are lightly golden.
8 - Allow the coconut macaroons to cool on the tray for 5-6 mins and then transfer to a wire rack to cool completely.
Eggless Coconut Macaroons are ready at this point but if you like them dipped in chocolate, follow the below steps.
Make chocolate dipped coconut macaroons
9 - Place the chocolate in the microwave-safe bowl and microwave for 30 seconds intervals, stop and stir well until chocolate is melted, silky and smooth. I microwaved mine for a total of 1 minute.
Alternatively, you can melt the chocolate in a double boiler over simmering water.
10 - Dip the flat base of the macaroons into the melted chocolate.
11 - Place them back on the parchment-lined baking tray. You can stop here or take a step further.
12 - Transfer the remaining chocolate to a ziplock bag and drizzle it over the macaroons in a zig-zag pattern.
Refrigerate the chocolate-coated coconut macaroons for 10-15 mins or until the chocolate is completely set.
That's it!! Eggless chocolate-dipped coconut macaroons are ready!! Enjoy as a dessert or snack with your tea or coffee!
Recipe Tips
You can toast the coconut prior to mixing it with condensed milk for a deeper coconut flavor.
For variations, add half a cup of chocolate chips, nuts, or sprinkles while mixing.
To make colored macaroons, add a drop or two of your desired food color while mixing.
Use a cookie scoop to scoop out the macaroon. Make sure to pack the scoop so they all are the same size, shape, and bake evenly.
Line your baking sheets with parchment paper only, not wax paper. The macaroons will stick to wax paper.
Avoid over-baking, to prevent the macaroons from getting too dry, crumbly cookies.
Frequently Asked Questions
Eggless coconut macaroons can be stored covered in an air-tight container, at room temperature for up to 7 days.
Yes, The macaroons can also be frozen for up to 3 months. Don't dip them in chocolate if you plan on freezing them.
To freeze coconut macaroons, cool completely, and store in an air-tight freezer-safe container, separating layers with parchment paper or aluminum foil.
To serve, allow the frozen macaroons to thaw completely to room temperature and then dip in chocolate if required.
More Coconut Recipes
Hope you enjoy this Eggless Coconut Macaroons recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Eggless Coconut Macaroons
Ingredients
- 1 14 oz bag sweetened shredded coconut sweetened coconut flakes (400 gms)
- 1 14 oz can sweetened condensed milk
- ½ cup all purpose flour
- ¼ teaspoon salt optional
- 2 teaspoons vanilla extract
- 4 oz semi-sweet chocolate grated or roughly chopped, for dipping
Instructions
- Preheat oven to 325°F. Line a baking tray with parchment paper. Keep aside
For eggless coconut macaroons
- In a large mixing bowl, sweetened shredded coconut, flour, and salt. Mix until well combined.
- Add the condensed milk and vanilla. Mix until well combined. The mixture will be thick and sticky.
- Using a cookie scoop or tablespoon, place the mounds of the coconut mixture onto the prepared baking tray.
- Bake for 18-20 minutes until the bottom and edges are browned and the tops are lightly golden.
- Allow the coconut macaroons to cool on the tray for 5-6 mins and then transfer to a wire rack to cool completely.
- Eggless Coconut Macaroons are ready at this point but if you like them dipped in chocolate, follow the below steps.
For chocolate dipped coconut macaroons
- Place the chocolate in the microwave-safe bowl and microwave for 30 seconds intervals, stop and stir well until chocolate is melted, silky and smooth. I microwaved mine for a total of 1 minute. Alternatively, you can melt the chocolate in a double boiler over simmering water.
- Dip the flat base of the macaroons into the melted chocolate.
- Place them back on the parchment-lined baking tray. You can stop here or take a step further.
- Transfer the remaining chocolate to a ziplock bag and drizzle it over the macaroons in a zig-zag pattern.
- Refrigerate the chocolate-coated coconut macaroons for 10-15 mins or until the chocolate is completely set.
- Chocolate-dipped coconut macaroons are ready!! Enjoy as aa dessert or snack with your tea/coffee.
Video
Notes
Nutrition
Update Notes: This post was originally published on Jan 6, 2013, but was republished with, step by step instructions, new photos, tips, and a video in Dec of 2021.
Can we store the dough in freezer or fridge to bake them when needed?
Yes, to store unbaked coconut macaroons, scoop them in portions on a lined baking sheet and freeze for 1-2 hours. Then transfer to a ziplock bag or airtight container. Add a few additional minutes while baking frozen macaroons.
Can we bake this on gas?
I haven't tested them baking on gas so can't confirm.