Eggless coconut macaroons. A simple easy recipe to make coconut macaroons eggless using condensed milk, milk, cashew nuts, cardamom powder and shredded sweetened coconuts. The following macaroons recipe is based on Key Lime Coconut Macaroons. he original recipe called for key lime juice, so I substituted it with milk. HOW TO MAKE EGGLESS COCONUT MACAROONS: Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl. Beat the aquafaba, with an electric mixer until stiff peaks form. Add the whipped aquafaba to the coconut mixture and fold until combined.
A macaroon is a small dense cookie made traditionally made with almonds or coconut, egg whites, sugar, and flavorings.
It may be decorated with glazed cherries or chocolate.
These two ingredients eggless coconut macaroon, on the other hand, are basically coconut sweetened condensed milk cookies.
You can have Eggless coconut macaroons using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Eggless coconut macaroons
- It's 1 Cup of Sweetened Condensed Milk.
- Prepare 1/4 Cup of Milk.
- Prepare 1/4 Cup of All Purpose Flour.
- It's 2.5 Cups of Sweetened Shredded Coconut.
- You need 3 Tablespoons of Semolina.
- Prepare 1/4 Cup of Cashew Nuts, Broken Into Pieces.
- You need 1 Teaspoon of Cardamom Powder.
It is egg-free and perfect to still enjoy macaroons if you have any egg allergies. 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.
Eggless coconut macaroons instructions
- Line a cookie sheet with parchment paper and preheat the oven to 350F (180C) for 15 minutes..
- In a large bowl, combine sweetened milk and milk, whisking until blended..
- With a wooden spoon, stir in flour, mixing until thoroughly blended. Stir in coconut, cashews and cardamom powder..
- After combining all the ingredients, if the batter is a little bit watery add semolina and mix well.
- Now drop tablespoonfuls of dough about 1 inch apart and bake it in the oven until it has golden around the edges (which approximately will take 15 minutes)..
- Cool for 10 minutes on the sheet. 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..
- Then transfer to a rack and cool completely. Enjoy with Tea Coffee or just like that 😀.
Now take coconut, condensed milk and vanilla in a bowl and mix well. Now take small portions of it and roll it into a ball. Flatten it and place a cherry half in the center and press it gently. Remove this and cool this down. Store this in a air tight container.