Easy Eggless Coconut Macaroons

coconut macaroons stacked in a white plate

5 from 22 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Cookies, Dessert, Dessert recipe

Cuisine: European, French, Italian

Diet: Vegetarian

Servings: 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