For some reason I have always had a thing for these little mounds of coconut.
I can’t really say why, but since my son’s diagnosis with a life-threatening allergy to egg, my heart always ached whenever I saw a macaroon recipe. I just really wanted to make them for him. I tried once or twice, but the resulting cookie fell apart much too easily.
So when I saw a recipe for Egg-Free Coconut Macaroons just before Easter, my face lit up with a smile, I pulled the ingredients together and gave them a whirl.
I adapted a recipe by Recipes Reinvented, and we now have another dessert success in our coconut-loving home.
Egg-Free Coconut Macaroons
Makes approximately 2 1/2 dozen cookies.
2 cups unsweetened, shredded coconut
1 cup coconut milk (I think other milk alternatives would work as well, but coconut milk is thicker and will result in a better finished product. See my recipe for making your own!).
4 Tbsp sweetener (if using granulated sweetener, add 1 Tbsp water. If using stevia extract, use 4 scoops and increase to taste)
2 Tbsp gluten-free flour (I used a mix of sweet brown rice and millet. Sweet rice adds a bit of “stickiness” to your gluten-free baked goods.)
1 tsp vanilla extract
1/4 teaspoon salt (I use Real Salt)
cocoa or carob powder for the chocolatey version (use 4 Tbsp for the whole batch / 2 Tbsp if you split the batch in half and make half vanilla and half chocolatey)
1. Preheat the oven to 350°.
2. Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
3. In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
4. Add flour and stir completely
5. Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 Tablespoons cocoa powder to the mixture)
6. Remove from heat and stir in vanilla and coconut.
7. Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too !)
8. Bake for about 16 minutes, or until golden brown.
9. Cool on cookie sheet for a few minutes, then transfer to cooling rack
These have just the right touch of sweetness and hold together pretty well for not having eggs in them.
And like everything else, when you make it yourself, you really can save a ton of money. I priced vegan macaroons online and they were $7 per pound. These cost – maybe $1.50 per pound .
Happy Mom — Happy Sons.
More Special-Diet Friendly Desserts:
- Homemade “Almond Joy” Bars
- Healthier “Reese’s” Candy
- Homemade Chocolate / Carob Chips
- Homemade “Jello”
- Soft Pumpkin Cookies (these taste like Enjoy Life Allergy Free Cookies [we think so, at least])
Do you have a recipe that needs a makeover for health or allergy reasons? Let me know!
Shared at Diet Dessert N Dogs.