Eggless Coconut Macaroons (Bakery Style)

Eggless Coconut Macaroons are crunchy, tasty cookies made by baking a blend of coconut & condensed milk shaped into discs and garnished with cherry. Eggless Coconut Macaroons are a sweet surprise for evening tea time snack and makes moments special. Eggless Coconut Macaroons Recipe is presented in this post with video.

A easy 3 ingredients macaroons recipe with oven and without oven versions. I love the bakery style coconut biscuits and wanted to try a version which comes close to it. I baked this eggless coconut macaroons today and we all loved it so much that I couldn’t wait so share it so posting it today itself 🙂 I had little leftover condensed milk so was wanted to use it up and this recipe perfectly fitted my requirement. These macaroons are soft and chewy and we loved it so much! In addition this macaroons takes just few mins to mix up and bake, will sure take only 30mins flat from scratch to baking time.

Generally cookies are made with flour but these macaroons / biscuits / cookies are made with coconut. These macaroons will sure be a hit especially with kids. Recipe Adapted from Vegrecipes.

About Eggless Coconut Macroons

This Eggless Coconut Macroons Recipe is very simple. Just mix in all the ingredients shape them then bake in preheated oven till given tempertaure and tada your coconut macaroons are ready. Here condensed milk is used as an egg substitute. I got around 8 small macaroons for 1 cup.

The macaroons are crisp at the edges and soft inside. These cookies or macaroons can be done in a breeze and they taste delicious, just like the bakery ones soft melt in the mouth, we call them thenga biscuits.

Variations

• You can replace dessicated coconut with fresh coconut. In that case dry roast for 3-5 mins then proceed.
• To replace condensed milk add an egg.

Serving and Storage

• You can serve it with a cup of milk or serve it as a tea time snack. It is best to pack for kids snackbox as well.
• Keeps well in room temperature for 3 days and in fridge for a week. No recommendation for freezing.

Similar recipes

• Tea shop butter biscuits
• Stained glass cookies
• Ginger breadman cookies
• Candycane cookies

If you have any more questions about this Eggless Coconut Macaroons Recipe do mail me at sharmispassions@gmail.com
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Eggless Coconut Macaroons (Bakery Style)

Eggless Coconut Macaroons are crunchy, tasty cookies made by baking a blend of coconut & condensed milk shaped into discs and garnished with cherry. Eggless Coconut Macaroons are a sweet surprise for evening tea time snack and makes moments special. Eggless Coconut Macaroons Recipe is presented in this post with video.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings8 macaroons

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup coconut desiccated
• 1/3 cup condensed milk
• few nos cherries
• 1/2-1 teaspoon vanilla essence optional

Instructions

• Cut each cherry into two, set aside.
• In a mixing bowl - take condensed milk, add desiccated coconut to it.
• Mix well then mix it up. Add vanilla essence, stir it once.
• After that keep mixing till it becomes like this, a sticky mixture.
• Grease your hands if needed make lemon sized ball and flatten it slightly with your palm. The mixture of coconut macaroon itself tastes so good, yes I tasted it.
• Preheat oven at 180 deg C.
• Arrange it in a baking tray with butter paper on it.
• Grease the butter paper if needed, I didn't do it but still the cookies came out neatly.
• Bake in preheated oven for 15-20mins.It depends on the oven so please keep an eye after 10 mins. Mine got done in 15 mins itself. However keep an eye from 10 mins itself. Remove from oven.
• Finally let it cool down then slowly remove the macaroons from the sheet.
• Store Eggless Coconut Macaroons in an airtight container.

Video

Notes

• If you are using fresh coconut then roast the coconut till golden then add condensed milk.
• Do not overbake, when its golden stop baking.
• If you want mild sweetened macaroons then add just 1/4 cup condensed milk.
• If you don't have cherries then use tutti frutti.
• If using homemade vanilla essence then use 1 teaspoon as its milked. If using store bought use just 1/2 teaspoon. You can skip vanilla essence too.

Nutrition Facts

Eggless Coconut Macaroons (Bakery Style)

Amount Per Serving (25 g)

Calories 77 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 4g25%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.5g

Cholesterol 4mg1%

Sodium 18mg1%

Potassium 83mg2%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

Vitamin A 34IU1%

Vitamin C 1mg1%

Calcium 38mg4%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Eggless Coconut Macaroons Recipe

1. To begin with : Cut each cherry into 2,Set aside. In a mixing bowl – take condensed milk, add dessicated coconut to it.
   
2. Mix well then mix it up. Add vanilla essence, stir it once.
   
3. After that keep mixing till it becomes like this, a sticky mixture.Grease your hands if needed make lemon sized ball and flatten it slightly with your palm. The mixture of coconut macaroon itself tastes so good, yes I tasted it. Preheat oven at 180 deg C.
   
4. Arrange it in a baking tray with butter paper on it.Grease the butter paper if needed, I didnt do it but still the cookies came out neatly. Bake in preheated oven for 15-20mins.It depends on the oven so please keep an eye after 10 mins.Mine got done in 15 mins itself. However keep an eye from 10 mins itself. Remove from oven. Finally let it cool down then slowly remove the macaroons from the sheet.
   

Store in an airtight container.

Expert Tips

• If you are using fresh coconut then roast the coconut till golden then add condensed milk.
• Do not overbake , when its golden stop baking.
• If you want mild sweetened macaroons then add just 1/4 cup condensed milk.
• If you don’t have cherries then use tutti frutti.
• If using homemade vanilla essence then use 1 teaspoon as its milkd. If using store bought use just 1/2 teaspoon. You can skip vanilla essence too.