Coconut Macaroons Recipe

    4
    1420
    Coconut Macaroon
    Coconut Macaroon

    Coconut Macaroons are small cookies made from coconut. The name of these cookies came from the Italian word “Maccarone which means paste. Typically these are made with egg white and almond flour. But with time almond flour got replaced with coconut and/or other nuts.

    As much as these coconut macaroons are delicious, there is an interesting story too behind these cookies. The traces of Macaroons are dated back to 9th century in an Italian monastery. In 1533, the monks came to France and joined a pastry chef. Sooner Sister Marguerite and Sister Marie-Elisabeth joined the monks in France. They started baking Macaroons to earn their livelihood. Later, they became famous as the “Macaroon sisters”.

    Jump to Recipe or Print Recipe

    Italian Jews adopted these Macaroons because of the absence of leavening agent and flour. They could eat these Coconut Macaroons during the eight-day observation of Passover.

    Check my other healthy cookie recipes:

    Eggless Coconut Macaroons

    To make these coconut macaroons all we need 3 ingredients: Coconut, condensed milk, and essence for flavor. Yes, you read it right, 3 ingredients are all you need. Easy to make and divine to eat these eggless coconut macaroons are truly amazing. I have used Roasted sweet almond flavor from Fab Flavours to give that authentic flavor to coconut macaroons.

    What I like most about these coconut macaroons are,

    • These are flourless.
    • These cookies do not need Baking powder or Baking soda.
    • These have no butter, no oil.
    • These are eggless.
    • These cookies do not need any prior preparations.
    • These are so easy to make that even kids in the family can also bake these.

    Coconut Macaroon Ingredients

    PS: Use conversion table to switch recipe between grams and cups

    Quick Notes

    Tin Size10×10
    Oven Temp180 °C
    Baking Time15 min
    MW Convection Temp160 °C
    Baking Time15 min
    Demold InstructionsImmediately
    Cooling Time10 min

    Coconut Macaroons Recipe

    Keep the oven for preheating at 180 °C.  Line a baking tray with parchment paper. In a mixing bowl, add coconut, condensed milk, and almond essence. For this recipe, I have used Homemade condensed milk that was without refined sugar. But you can use regular market one.

    Mix everything until condensed milk and coconut are completely mixed. The mixture will be little sticky but not wet.

    Note: Do not add milk or any other liquid.

    Shredded Coconut for Coconut Macaroon

    Divide the mixture into 9 equal portions. Gently shape them into a rounded mound to form classic macaroon shape.

    Place them on a baking tray by leaving some space in-between.

    Bake in the preheated oven at 180 °C for 15 minutes or until the tops are golden brown.

    Coconut Macaroon raw balls

    When baked, remove from the oven and transfer baked coconut macaroons on a cooling rack. Allow them to cool.

    Personally, I like to have these coconut macaroons while they are still warm, I like their chewy texture.

    Coconut Macaroon Baked

    Our eggless coconut macaroons are ready to delight everyone. Store them in an airtight container. These stay good for 7 days.

    Eggless Coconut Macaroon

    Buy Tools and Ingredients used in this recipe

    Print Recipe
    Coconut Macaroons Recipe Yum
    These Coconut Macaroons are Eggless, Flourless, No Butter, and No oil. These delicious and flavorful coconut macaroons are made only with coconut, condensed milk, and essence. A simple and step-by-step recipe for you to bake and delight your friends with these special coconut macaroons.
    Course Snacks
    Cuisine Italian
    Keyword Coconut
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings
    Macaroons
    Ingredients
    • 1 Cup Coconut Shredded
    • 1/4 Cup Condensed Milk
    • 1/4 tsp Roasted Almond Essence Fav Flavours
    Course Snacks
    Cuisine Italian
    Keyword Coconut
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings
    Macaroons
    Ingredients
    • 1 Cup Coconut Shredded
    • 1/4 Cup Condensed Milk
    • 1/4 tsp Roasted Almond Essence Fav Flavours
    Instructions
    1. Keep the oven for preheating at 180 °C.
    2. Line a baking tray with parchment paper.
    3. In a mixing bowl, add coconut, condensed milk, and Almond essence. Mix everything.
    4. Divide the mixture into 9 equal portions.
    5. Gently shape them into rounded mound.
    6. Place them on baking tray by leaving some space in-between.
    7. Bake in the preheated oven at 180 °C for 15 minutes.
    8. When baked, remove the coconut macaroons from the oven and transfer them to a cooling rack.
    9. Allow the cookies to cool.
    Recipe Notes
    • Do not add any additional liquid like milk or oil.
    • Don’t add Baking powder or baking soda as it is not required.
    • This recipe is safe and perfect for people who are allergic to gluten.
    • If you want to increase the sweetness, you can add 1 tbs of sugar.

    © AnyBody Can Bake. Images & content are copyright protected and any unauthorized use is prohibited. Links in the post may be affiliate links. We earn a small commission for referring at no additional cost to you. Thank you for supporting us.

    4 COMMENTS

    1. Thanks dear for your easy and tasty recipes. In microwave how much time it takes not in convention mode just in micro please must reply

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here

    This site uses Akismet to reduce spam. Learn how your comment data is processed.