Generally cookies are made with flour but these macaroons / biscuits / cookies are made with coconut. These macaroons will sure be a hit especially with kids. Recipe Adapted from Vegrecipes.
About Eggless Coconut Macroons
This Eggless Coconut Macroons Recipe is very simple. Just mix in all the ingredients shape them then bake in preheated oven till given tempertaure and tada your coconut macaroons are ready. Here condensed milk is used as an egg substitute. I got around 8 small macaroons for 1 cup. The macaroons are crisp at the edges and soft inside. These cookies or macaroons can be done in a breeze and they taste delicious, just like the bakery ones soft melt in the mouth, we call them thenga biscuits.
Variations
You can replace dessicated coconut with fresh coconut. In that case dry roast for 3-5 mins then proceed. To replace condensed milk add an egg.
Serving and Storage
You can serve it with a cup of milk or serve it as a tea time snack. It is best to pack for kids snackbox as well. Keeps well in room temperature for 3 days and in fridge for a week. No recommendation for freezing.
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How to make Eggless Coconut Macaroons Recipe
Store in an airtight container. Pin
Expert Tips
If you are using fresh coconut then roast the coconut till golden then add condensed milk. Do not overbake , when its golden stop baking. If you want mild sweetened macaroons then add just 1/4 cup condensed milk. If you don’t have cherries then use tutti frutti. If using homemade vanilla essence then use 1 teaspoon as its milkd. If using store bought use just 1/2 teaspoon. You can skip vanilla essence too.
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