For some reason I have always had a thing for these little mounds of coconut.
Since my son’s diagnosis with a life-threatening allergy to egg, my heart always ached whenever I saw a macaroon recipe.
Cause coconut macaroons are almost ALWAYS made with egg, and I couldn’t share the deliciousness with him.
I tried once or twice to make an egg-free version, 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.
These taste great plain (the vanilla version) and are fabulous with the cocoa (or carob) added.
You could really do loads of variations – think peppermint, berry…..even perhaps pumpkin!
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Egg-Free Coconut Macaroons
Makes approximately 2 1/2 dozen cookies.
2 cups unsweetened, shredded coconut
1 cup coconut milk (Rice Milk or Almond Milk 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. Use xylitol or 6 T erythritol for a low carb dessert. If using stevia extract (see my post on how to use stevia), use 4 scoops and increase to taste)
2 Tbsp gluten-free flour (see my post on gluten-free baking tips – I used a mix of sweet brown rice and millet. Sweet rice adds a bit of “stickiness” to your gluten-free baked goods.) Use almond flour if grain-free or for THM diet, and 1/2 Tbsp coconut flour for AIP.
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 :-).
I always feel a great sense of accomplishment when I can make something delicious for my family — and then I see the same thing in a store or online that costs a small fortune.
Just ask my husband – I get this silly grin on my face when I show him the price tag of the overpriced version.
My kids are now in on the “game” too.
Happy Mom — Happy Sons — Happy Budget.
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!