eggless coconut macaroons recipe | quick coconut macaroons recipe

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eggless coconut macaroons recipe
eggless coconut macaroons recipe - quick three ingredient 30 minute recipe (baking time included) of coconut macaroons made without eggs.
5 from 1 vote
total time:
25minutes

eggless coconut macaroons recipe with step by step photos – quick three ingredient 30 minute recipe (baking time included) of coconut macaroons made without eggs.

eggless coconut macaroons recipe

coconut macaroons have been my favorite cookies since childhood. i wanted to make an eggless version from a long time. saw a recipe of eggless macaroons in mallika badrinath’s cookbook. i have not followed the exact recipe from the cookbook, but it fairly gave me an idea as what can replace eggs in the macaroons. i used my own proportions and made these coconut macaroons. they were so good that they got over the same day i made them.

in the recipe sweetened condensed milk is used as substitute for eggs. the recipe makes for 9 cookies but you can easily double the recipe. i have not added any sugar in the recipe, as i feel the sweetness of the condensed milk is enough for the macaroons.

i have made the macaroons in a round shape and garnished with sliced cherries. exactly like the way i would have them from the local bakeries, where we lived in mumbai.

do note that macaroons do not have a crisp and crumbly texture like cookies. they have a soft texture from within.

if you are looking for similar recipes then do check:

eggless coconut macaroons recipe below:

eggless coconut macaroons recipe
5 from 1 vote
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eggless coconut macaroons recipe

eggless coconut macaroons recipe - quick three ingredient 30 minute recipe (baking time included) of coconut macaroons made without eggs.
course desserts
cuisine world
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 8 to 9 macaroons
author dassana

ingredients (1 cup = 250 ml)

  • ½ cup sweetened condensed milk or 150 to 155 grams sweetened condensed milk
  • 1.5 cups desiccated coconut or 90 grams desiccated coconut
  • ½ teaspoon vanilla extract or vanilla essence
  • 7 to 8 cherries sliced in halves, optional

how to make eggless coconut macaroons recipe

  1. preheat your oven to 180 degrees celsius/356 degrees fahrenheit for atleast 15 minutes before baking.

making eggless coconut macaroons mixture:

  1. take condensed milk in a bowl. with a wired whisk, beat the condensed milk for 2 minutes continously. 

  2. then add the desiccated coconut. add the coconut in batches. overall i added 1.5 cups of unsweetened desiccated coconut (90 grams) in two batches. mix well.
  3. then add next batch of 1/2 cup of desiccated coconut.
  4. mix again very well. the mixture consistency should be like what is shown in the pic. it should not be batter like. a thick dropping consistency is also fine. 

    eggless coconut macaroons mixture
  5. depending on the type of desiccated coconut, you may require to add more or less than what is mentioned in the recipe. so add accordingly.

  6. add 1/2 tsp vanilla extract or vanilla essence. mix again very well.
  7. the mixture is sticky. so rub some coconut oil or butter in your palms and pinch balls from the coconut mixture. roll and flatten them. 

baking eggless coconut macaroons:

  1. place them on a greased baking tray. do grease the tray well with coconut oil or butter. you can also spoon the mixture on the baking tray. i wanted an even shape and look, so i shaped them in round cookies.

  2. press lightly half of each glazed red cherry on the macaroons. cherries are optional and you can skip them.
  3. bake coconut macaroons at 180 degrees in a preheated oven for 15 to 20 minutes till they are pale or light golden from the top. do keep a check as oven temperatures differ.

  4. this is how the bottom of these coconut macaroons should appear. slightly more browned than regular cookies.
    eggless coconut macaroons recipe
  5. after 2 minutes, remove the coconut macaroons with a flat spatula. do wear oven mittens as the baking tray will be hot. place the macaroons on a wired rack to cool. 

  6. once the coconut macaroons, cool completely then store in an air tight jar. serve eggless coconut macaroons as a sweet dessert cookie or with milk.

recipe notes

recipe can be doubled as well as tripled.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - eggless coconut macaroons recipe on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

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step by step eggless coconut macaroons recipe:

1. take ½ cup sweetened condensed milk in a bowl (about 150 to 155 grams). with a wired whisk, beat the condensed milk. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit for atleast 15 minutes before baking. i used amul mithai mate.

condensed milk for eggless coconut macaroons recipe

2. beat for 2 minutes with the wired whisk. you can also use a spatula to beat the condensed milk.

condensed milk for eggless coconut macaroons recipe

3. then add 1 cup unsweetened desiccated coconut. add the coconut in batches. overall i added 1.5 cups of unsweetened desiccated coconut (90 grams) in two batches.

coconut for eggless coconut macaroons recipe

4. mix well.

coconut for eggless coconut macaroons recipe

5. then add next batch of ½ cup of desiccated coconut.

coconut for eggless coconut macaroons recipe

6. mix again very well. the mixture consistency should be like what is shown in the pic. it should not be batter like. a thick dropping consistency is also fine. depending on the type of desiccated coconut, you may require to add more or less than what is mentioned in the recipe. so add accordingly.

making eggless coconut macaroons recipe

7. add ½ tsp vanilla extract or vanilla essence. if you do not have vanilla, then you can also use ½ tsp of cardamom powder.

making eggless coconut macaroons recipe

8. mix again very well.

making eggless coconut macaroons recipe

9. the mixture is sticky. so rub some coconut oil or butter in your palms and pinch balls from the coconut mixture. roll and slightly flatten them. place them on a greased baking tray. do grease the tray well with coconut oil or butter. you can also spoon the mixture on the baking tray. i wanted an even shape and look, so i shaped them in round cookies.

making eggless coconut macaroons recipe

10. press lightly half of each glazed red cherry on the macaroons. cherries are optional and you can skip them.

making eggless coconut macaroons recipe

11. bake coconut macaroons at 180 degrees in a preheated oven for 15 to 20 minutes till they are pale or light golden from the top. do keep a check as oven temperatures differ. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit. in a regular oven or OTG, keep the baking tray in the center of the oven and heat both the top and bottom heating elements. please do not keep the macaroons on the bottom rack with the bottom heating element on. the macaroons will get burnt from the base.

making eggless coconut macaroons recipe

12. here’s a closer view.

eggless coconut macaroons recipe

13. this is how the bottom of these coconut macaroons should appear. slightly more browned than regular cookies.

eggless coconut macaroons recipe

14. after 2 minutes, just remove the coconut macaroons with a flat spatula. do wear oven mittens as the baking tray will be hot. place the macaroons on a wired rack to cool. once the coconut macaroons, cool completely then store in an air tight jar.

eggless coconut macaroons recipe

15. serve eggless coconut macaroons as a sweet dessert cookie or with milk or tea/coffee.

eggless coconut macaroons

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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