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Eggless Coconut Macaroons
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!
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
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.
Eggless coconut macaroons can be stored covered in an air-tight container, at room temperature for up to 7 days.
Nutrition
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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