Eggless Coconut macaroons are bakery treats with a golden crust and chewy center. They are the perfect little treats for coconut lovers. This recipe requires minimal ingredients and effort, serving you with the same texture and flavor of bakery macaroons. They are simple, quick, and a perfect snack for a sweet tooth.
Unlike other recipes, there are no fancy ingredients or equipment required, nor a long resting time. Just mix, shape, bake 30 minutes and serve with warm, bakery-style macaroons ready to be delish.
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About the Recipe
These timeless eggless coconut macaroons are made with desiccated coconut, condensed milk, and a slight flavor of vanilla. This is purely optional, yet it gives a nice aroma, perfectly balancing the flavors of the sweet snack.
They are baked until slightly golden brown, finishing them bakery style with cherries on the top, crunch on the outside, and moist, chewy on the inside.
The best part about this recipe is that there is no perfect shape or decoration. Just scoop, bake, and serve. Drizzle some melted chocolate ganache or throw in some nuts, or keep it simple with a cherry – they are versatile by nature, making it a perfect homemade sweet snack.
I remember those childhood days when we would clutch Appa’s hand and walk across the road to the bakery. We were allowed to pick one thing we all liked, and since coconut macaroons were our family favourite, that’s what we always chose.
Some days we would eat them right there in the bakery, and other days we would pack them home to share. Today, as I was recreating this recipe in my kitchen, I was reminded of the simple joy we shared as children.
Eggless Coconut Macaroons Video
Eggless Coconut Macaroons Ingredients
- Desiccated Coconut – This forms the base of the macaroons. It gives a nutty and chewy flavour. It is preferable to use fine and fresh desiccated coconut for the best results.
- Condensed Milk – this sweetener acts as a natural binder. It helps to hold the mixture and give shape. It adds its own richness to the sweet snack.
- Cherries – Garnishing with cherries gives a bakery-style look. You can use chocolate ganache or nuts for a different texture.
- Vanilla Essence – it brings out the flavor and balances the sweetness. You can skip it completely if you like the pure flavors of coconut.
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How to make Eggless Coconut Macaroons Step by Step
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 didn’t do it but still the cookies came out neatly. Bake in preheated oven for 15-20 minutes. It depends on the oven so please keep an eye after 10 minutes. Mine got done in 15 minutes itself. However keep an eye from 10 minutes itself. Remove from oven. Finally let it cool down then slowly remove the macaroons from the sheet.
Store in an airtight container.
Expert Tips
- Use desiccated coconut only – Desiccated coconut has no moisture, whereas fresh coconut is packed with moisture, which can make the mixture soggy.
- Measure condensed milk correctly – go with the measurement. Adding extra can cause the macaroons to spread out while baking.
- Rest the mixture – if you feel the mixture is dry, let it sit for 5 minutes so the coconut can absorb the condensed milk.
- Line up your tray – Ensure you line your tray with parchment paper or a silicone mat so the macaroons don’t stick.
- Press them lightly – It is important to press them lightly after scooping them. They will hold their shape after baking.
- Right temperature – Set the right temperature. Slow baking will give golden edges with a soft and chewy center.
- Never store them warm – it is important to cool them down completely before storing them. Storing them warm will taste different and also affect the texture.
Serving and Storage
You can serve them hot, straight out of the oven, with a cup of hot chai or coffee. Place the cherry on the top before baking for a bakery-style feel. You can also dip half a macaroon in chocolate or drizzle some on top for a fancier serving option.
Cool them completely before storing them in an airtight container at room temperature. You can refrigerate them for a week. Warm it slightly before serving to bring back the crispiness.
FAQS
1.Can I use fresh coconut instead of desiccated?
It is always better to stick to desiccated coconut. Fresh coconut has more moisture and may not hold its shape.
2.Why did my macaroons spread while baking?
It could be because of condensed milk. Adding too much of it may not hold its shape. It is important to pack the mixture tightly before scooping it onto the tray. Shape them firmly.
3.Can I make these without condensed milk?
Yes, you can try replacing the condensed milk with thick coconut milk and sugar. However, the texture and taste might differ.
4.How do I know my macaroons are done?
The golden edges are the signs. The center will be soft, but it will firm up once it’s cooled down.
5.Can I flavor them differently?
Yes, you can experiment in your kitchen. You can add cardamom, rose, or almond essence to the mixture.
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📖 Recipe Card
Eggless Coconut Macaroons Recipe (Bakery Style)
Eggless Coconut macaroons are bakery treats with a golden crust and chewy center. They are the perfect little treats for coconut lovers. This recipe requires minimal ingredients and effort, serving you with the same texture and flavor of bakery macaroons. They are simple, quick, and a perfect snack for a sweet tooth.
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
- Use desiccated coconut only – Desiccated coconut has no moisture, whereas fresh coconut is packed with moisture, which can make the mixture soggy.
- Measure condensed milk correctly – go with the measurement. Adding extra can cause the macaroons to spread out while baking.
- Rest the mixture – if you feel the mixture is dry, let it sit for 5 minutes so the coconut can absorb the condensed milk.
- Line up your tray – Ensure you line your tray with parchment paper or a silicone mat so the macaroons don’t stick.
- Press them lightly – It is important to press them lightly after scooping them. They will hold their shape after baking.
- Right temperature – Set the right temperature. Slow baking will give golden edges with a soft and chewy center.
- Never store them warm – it is important to cool them down completely before storing them. Storing them warm will taste different and also affect the texture.
Nutrition Facts
Eggless Coconut Macaroons Recipe (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.
