eggless coconut macaroons recipe with step by step photos – quick three ingredient 30 minute recipe (baking time included) of coconut macaroons made without eggs.
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 coconut cookies, coconut ladoo, coconut barfi,butter cookies, cheese biscuits and whole wheat nankhatai recipe.
eggless coconut macaroons recipe below:
eggless coconut macaroons recipe
Prep time
Cook time
Total time
eggless coconut macaroons recipe - quick three ingredient 30 minute recipe (baking time included) of coconut macaroons made without eggs.
Author: dassana
Recipe type: dessert
Cuisine: world
Serves: 8 to 9 macaroons
Ingredients
- ½ cup sweetened condensed milk, 150 to 155 grams
- 1.5 cups desiccated coconut, 90 grams
- ½ tsp vanilla extract or vanilla essence
- 7 to 8 cherries, sliced in halves, optional
Instructions
- take condensed milk in a bowl. with a wired whisk, beat the condensed milk for 2 minutes continously. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit for atleast 15 minutes before baking.
- 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.
- then add next batch of ½ cup of desiccated coconut.
- 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.
- add ½ tsp vanilla extract or vanilla essence. mix again very well.
- 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. 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.
- press lightly half of each glazed red cherry on the macaroons. cherries are optional and you can skip them.
- bake 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.
- this is how the bottom of these coconut macaroons should appear. slightly more browned than regular cookies.
- after 2 minutes, remove the macaroons with a flat spatula. do where 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. serve eggless coconut macaroons as a sweet dessert cookie or with milk.
Notes
recipe can be doubled as well as tripled.
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.
2. beat for 2 minutes with the wired whisk. you can also use a spatula to beat the condensed milk.
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.
4. mix well.
5. then add next batch of ½ cup of desiccated coconut.
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.
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.
8. mix again very well.
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.
10. press lightly half of each glazed red cherry on the macaroons. cherries are optional and you can skip them.
11. bake 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.
12. here’s a closer view.
13. this is how the bottom of these coconut macaroons should appear. slightly more browned than regular cookies.
14. after 2 minutes, just remove the macaroons with a flat spatula. do where 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.
15. serve eggless coconut macaroons as a sweet dessert cookie or with milk or tea/coffee.
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