Easy Eggless Coconut Macaroons

These eggless Coconut Macaroons are a must bake for this holiday season. These coconut Macaroons made with just 4 ingredients is the easiest ever cookie that you will baking.

I love to make some kind of coconut cookies / bakes during the holidays to give a feel of tropics. These eggless coconut macaroons do just that. Burst of flavor in every bite. And the best part is these macaroons are so easy to make.

No fancy gadget needed to make this delicious egg free macaroons. Just straight forward ingredients that are easy to find in your local grocery store.

I have so many memories attached to these macaroons. I used to eat this very often from our local bakery growing up. These crispy on the outside and soft and chewy on the inside is what makes these macaroons very addictive.

Macarons or Macaroons?

Often people get confused between the classic French Macarons and this easy coconut Macaroons. These French Macarons are the most superior and one of the hardest cookie that I have made. If there is one cookie that tested all my patience and my baking skills, it has to be the Macarons. They are absolutely delicious but requires the at most attention to details and techniques.

On the other hand, these Macaroons are the easiest and basic scoop and bake cookies recipe. If you are a beginner in baking, start with these.

Typically the coconut macaroons are made with eggs. The coconut is mixed with the condensed milk and then coated with well beaten fluffy egg white mixture.

Since I make these eggless, it is one less step without compromising the flavor or texture. If you want to make these vegan, go ahead and use the condensed coconut milk. It should not just make the macaroons vegan but also amplify and enhance the coconut flavor.

Why this recipe works?

• If you are a coconut lover, you will love the clean coconut flavors in the simple macaroon.
• These are the easiest ever cookie recipe to bake.
• These eggless coconut macaroons need just 4 ingredients.
• Easily customizable to make it vegan.
• No special gadget needed to make the macaroon dough. Just a bowl and spatula.
• Takes just about 30 minutes to bake a batch of these coconut macaroons.
• Wonderful to pack as edible gifts during holiday season.

Ingredients needed

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.

Sweetened coconut flakes - These are easily available in the local grocery store. Please do not use the desiccated coconut (from the Indian stores) as they make the macaroon very dry and a mouthful.

Condensed milk - We will be needing a can of condensed milk for the coconut macaroons. Note, this is not evaporated milk. We use sweetened condensed milk.

Vanilla extract - Use pure vanilla extract for the best flavor.

All purpose flour - We need a little flour to make sure that everything binds well together.

Salt - I add a pinch of salt to all the dessert as it enhances the sweetness and flavor. It is optional and can be skipped.

Step by step process

• Preheat the oven to 325 F. Line two baking sheets with parchment paper or silicon baking mat.

• Add the coconut flake in a large bowl. Also add half the flour that we have measured. Add the salt as well if using and mix them well.

• Now add the vanilla extract and condensed milk and mix everything together. The batter will be very stiff. Take time and mix everything evenly. If the batter appears thin, then sprinkle in the rest of the flour and mix.

• Using a cookie scoop, scoop the macaroon dough on to the prepared baking sheet. I used a small cookie scoop and it measures out about 1.5 inches. Do not flatten or smoothen the dough. They should appear as little mounds. Leave a 1 inch space between each macaroon.

Tip - I am not a gadget person, but for this particular recipe, a cookie scoop was very helpful. It helped me to measure equal size macaroons and they came out beautifully mounded.

• Bake the coconut macaroons in the preheated oven for about 15 to 20 minutes. Depending on the size of the macaroons, the cooking time will vary.

• When to base of the macaroons appears light brown and the top starts to brown, remove them from the oven.

• The macaroons will be very fragile and soft right after they come out of the oven. Let them sit in the baking sheet for 5 more minutes and then carefully transfer coconut macaroons to a cooling rack.

• Let them cool entirely before storing.

Variations

• If you like the toasted coconut flavor, toast the coconuts in the oven until lightly golden and then proceed with the recipe.
• We could add nuts along with the coconut for the crunch. I love sliced almonds or walnuts.
• Instead of vanilla for flavoring, add rose water, almond essence or cardamom powder.
• If you like chocolate, then drizzle some melted chocolate on top of the macaroons after they cool down completely. You could also dip the base of the macaroons in melted chocolate for more profound chocolate flavor.

Storage tips

• Let the macaroons cool entirely before storing them in an air tight container. They could be a little sticky, so use parchment paper between layers if stacking.
• They stay in room temperature for up to a week.
• If planning on storing longer, they can be safely stored in the freezer. These eggless coconut macaroons freeze really well. Place them in freezer safe containers or bags and freeze.
• If freezing the macaroons, do not coat them with chocolate.
• When ready to serve, let the come out of the freezer and thaw in room temperature.

Expert tips

• Use sweetened flaked coconut to make the macaroons. Desiccated coconut or coconut powder will not work well.
• Use sweetened condensed milk. Do not use evaporated milk.
• The macaroon batter should be very stiff. You might need more or less flour depending on how thick your batter is.
• Using a cookie scoop really helps in achieving uniform sized macaroons. When they are similar in size, it also makes the baking even.
• The coconut macaroons will be very soft right after they come out of the oven. Allow it to cool in the baking sheet for about 5 minutes before transferring.

Frequently asked questions

More baking recipes with coconut

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Recipe

Easy Eggless Coconut Macaroons

These eggless Coconut Macaroons are a must bake for this holiday season. These coconut Macaroons made with just 4 ingredients is the easiest ever cookie that you will baking.

5 from 22 votes

Print Pin Rate

Course: Cookies, Dessert, Dessert recipe

Cuisine: European, French, Italian

Diet: Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 30 pieces

Calories: 108kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Oven
• ▢
  bowl
• ▢
  Cookie scoop

Ingredients

• ▢ 14 Oz Sweetened flaked coconut
• ▢ 14 Oz Condensed milk one tin
• ▢ 1 teaspoon Vanilla extract
• ▢ ⅓ cup all-purpose flour Might need ¼ to ½ cup
• ▢ ½ teaspoon Salt

Instructions

• Preheat the oven to 325 F. Line two baking sheets with parchment paper or silicon baking mat.
• Add the coconut flake in a large bowl. Also add half the flour that we have measured. Add the salt as well if using and mix them well.
• Now add the vanilla extract and condensed milk and mix everything together. The batter will be very stiff. Take time and mix everything evenly. If the batter appears thin, then sprinkle in the rest of the flour and mix.
• Using a cookie scoop, scoop the macaroon dough on to the prepared baking sheet. I used a small cookie scoop and it measures out about 1.5 inches. Do not flatten or smoothen the dough. They should appear as little mounds. Leave a 1 inch space between each macaroon.
• Tip - I am not a gadget person, but for this particular recipe, a cookie scoop was very helpful. It helped me to measure equal size macaroons and they came out beautifully mounded.
• Bake the coconut macaroons in the preheated oven for about 15 to 20 minutes. Depending on the size of the macaroons, the cooking time will vary.
• When the base of the macaroons appears light brown and the top starts to brown, remove them from the oven.
• The macaroons will be very fragile and soft right after they come out of the oven. Let them sit in the baking sheet for 5 more minutes and then carefully transfer coconut macaroons to a cooling rack.
• Let them cool entirely before storing.

Video

Notes

Variations

• If you like the toasted coconut flavor, toast the coconuts in the oven until lightly golden and then proceed with the recipe.
• We could add nuts along with the coconut for the crunch. I love sliced almonds or walnuts.
• Instead of vanilla for flavoring, add rose water, almond essence or cardamom powder.
• If you like chocolate, then drizzle some melted chocolate on top of the macaroons after they cool down completely.
• You could also dip the base of the macaroons in melted chocolate for more profound chocolate flavor.

 

Storage tips

• Let the macaroons cool entirely before storing them in an air tight container. They could be a little sticky, so use parchment paper between layers if stacking.
• They stay in room temperature for up to a week. If planning on storing longer, they can be safely stored in the freezer.
• These eggless coconut macaroons freeze really well. Place them in freezer safe containers or bags and freeze.
• If freezing the macaroons, do not coat them with chocolate. When ready to serve, let the come out of the freezer and thaw in room temperature.

Expert tips

• Use sweetened flaked coconut to make the macaroons. Desiccated coconut or coconut powder will not work well.
• Use sweetened condensed milk. Do not use evaporated milk. The macaroon batter should be very stiff. You might need more or less flour depending on how thick your batter is.
• Using a cookie scoop really helps in achieving uniform sized macaroons. When they are similar in size, it also makes the baking even.
• The coconut macaroons will be very soft right after they come out of the oven. Allow it to cool in the baking sheet for about 5 minutes before transferring.

Nutrition

Calories: 108kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 93mg | Potassium: 99mg | Fiber: 1g | Sugar: 12g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.3mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!