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Eggless Coconut Macaroons
July 21st, 2008 Madhuram Posted in Cookies | 
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This Saturday I borrowed 2 books from the library on baking cookies. The following macaroons recipe is based on Key Lime Coconut Macaroons, from Jill Snider’s Cookies book. That recipe caught my eye because it was eggless originally, when the macaroon recipes I’ve seen so far used egg whites and I had all the ingredients at home. Since I don’t like lime/lemon flavoring in cookies/cakes, I omitted it. The original recipe called for key lime juice, so I substituted it with milk. Then only I realized that how similar it was to the south indian “thengai-coconut burfi“. So to get that taste I decided to add some cashews and cardamom powder. I also ended up using lesser amount of coconut and all purpose flour, so the final batter was watery. Then I remembered how my grandmother used to add rava (semolina) while making the burfis, so I also added a couple tablespoons of it, to make the dough firm. Inspite of all these changes, the end product tasted very good.
Sweetened condensed milk – 1 cupMilk – 1/4 cup
All purpose flour – 1/4 cup
Sweetened shredded coconut – 2.5 cups
Optional:
Semolina – 3 tablespoons
Cashew nuts, broken into pieces – 1/4 cup
Cardamom powder – 1 teaspoon
2. In a large bowl, combine sweetened milk and milk, whisking until blended.
3. With a wooden spoon, stir in flour, mixing until thoroughly blended.
4. Stir in coconut, cashews and cardamom powder.
5. After combining all the ingredients, the batter was a little bit watery. So I test baked just 1 tablespoon and the cookie spread so much.
6. So I added 3 tablespoons of semolina (sooji/rava) to the batter and combined it well and now the batter was nice and firm. Again I test baked another tablespoon of the dough and the macaroon came out perfect.
7. Then I went ahead and dropped tablespoonfuls of dough about 1 inch apart and baked it in the oven until it was golden around the edges (which approximately took 15 minutes). I got 24 (plus 2 test bake) macaroons for the above measurement.
8. Cool for 10 minutes on the sheet. This point is very important. Don’t try to remove the macaroons from the sheet once it is out the oven because it will be very flimsy. Again don’t put it back in the oven to harden it. Just leave the macaroons on the cookie sheet for 10 minutes and it will harden by itself.
9. Then transfer to a rack and cool completely.
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September 18th, 2009 at 12:48 pm
Hi Madhuram
I love macaroons and was searching for an eggless recipe for a while. I tried ur recipe with one change .Used unsweetened shredded coconut . It turned out just perfect. Thanks for the 2 imp tips 1) semolina and 2) wait to remove them off the sheet. Great recipe !!
-jay
Jayshree, thanks so much for giving it a try and for the feedback. I have found another simple recipe for eggless macaroons without semolina and all. Will try to bake it and and post it here.
June 29th, 2009 at 1:03 pm
Is it possible to post the original recipe please…? with coconut & Lime…?
Sorry Deepa, I don’t remember it exactly. I got it from a book I borrowed in the library. It’s Jill Sneider’s Cookies.
June 5th, 2009 at 3:32 pm
The macaroons look great… have been trying to find an eggless recipe for these for long, so I’m glad to have found your page!
I do have a question though… can I omit the condensed milk somehow? Could I make my own unsweetened condensed milk by heating skim milk for long so that it reduces by 50-60% of its original volume…
Hmm..You can prepare it at home but I’m not sure how good it’s going to be. Both the condensed milk as well as the macaroons. I googled for unsweetened condensed milk and found that evaporated milk IS unsweetened condensed milk. That’s interesting! So try it with evaporated milk but the macaroons will not be sweet enough.
May 4th, 2009 at 5:04 pm
Madhu,
Am going to try these for my next party, I love your recipe formats, btw, the step by step instructions and pix are awesome! Thanks!
Sumi
March 20th, 2009 at 7:52 am
With great efforts I removed all the wax paper that got struck to the cookies. My family really enjoyed them.
Thanks Madhuram.
Finally! You’re welcome Deepa.
March 19th, 2009 at 8:40 pm
Hi Madhuram,
The macaroons came out very good and just like what you & pictures say. Thank you for a delicious recipe.
I made a terrible mistake though. I though i could substitute wax paper instead of parchment paper and all the cookies have a lining of the wax paper. And my house is full of smoke.
Thanks once again for the great recipe !!
I had a similar experience once. I too used waxed paper instead of parchment when baking some bars and it got stuck but it did not burn though!