Loading ...
Eggless Coconut Macaroons
July 21st, 2008 Madhuram Posted in Cookies | 
Print This Recipe
| 36 Comments »
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.
Print This Recipe
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
July 21st, 2008 at 11:57 am
Mouth-drooling macaroon, yummmmm
July 21st, 2008 at 11:08 am
Looks yummy ur macaroon
July 21st, 2008 at 10:19 am
luved this recipe…coconut is my alltime fav though it has high calories…..btw i have sent my entry to YRR …hope u got it.
July 21st, 2008 at 10:14 am
it looks delicious! and u manged to make it eggless too!! awesome job madhu!
July 21st, 2008 at 9:41 am
Looks really yummy.
I am just loving the tabs. The tab look is very professional. You have put pics for every step and still it is clean and not crowded. Good job.
July 21st, 2008 at 8:54 am
Lovely macroons and the picture is perfect.
July 21st, 2008 at 6:50 am
my fav, macaroons! Thanks for the delicious recipe, Madhu!
July 21st, 2008 at 6:11 am
Gorgeous macroons… eggless makes it all the more interesting. Loved ur idea of adding rava to the mixture. These tips come in handy many a times.
July 21st, 2008 at 6:00 am
beautiful macaroons, madhu
July 21st, 2008 at 4:56 am
yuummmmmyy,…