Egg-Free Coconut Macaroons

Are you looking for a healthy dessert? These Coconut Macaroons are Vegan and Sugar Free! We LOVE macaroons but almost all of them have eggs as a main ingredient and my son is allergic to eggs. So there are perfect :)!
Today I’m sharing with you a recipe for vegan macaroons that are simple to put together and taste great.

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.

Food allergies are such a problem that way.

The allergy sufferer feels left out, but moms of kids with food allergies feel suffer as well.

Not only is it hard to make foods that taste great and are free of the offending food, but it’s also hard to see recipes that are almost entirely impossible to recreate and you know that your child will never be able to try them.

So finding this recipe was a real treat in many ways.

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.

Surprisingly, they held together pretty well and taste great too.

I adapted a recipe by Recipes Reinvented, made them with a low carb option, 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!

You could even dip these in chocolate (like my Homemade Chocolate Chips, melted) for a truly lovely dessert.

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Egg-Free Coconut Macaroons
 
Author:
Recipe type: Desserts - Cookies and Bars
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
Serves: approx. 2½ dozen cookies
 
Ingredients
  • 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 ½ Tbsp coconut flour for AIP.
  • 1 tsp vanilla extract
  • ¼ 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)
Instructions
  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.

Enjoy!

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!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. Oh, I miss coconut macaroons! I can’t have any sweeteners or grains at all. Do you think this would work with no sweetener, and maybe arrowroot powder instead of flour? I could use something else moist instead of the sweetener. Thanks!

  2. So, I just tried out your recipe. These taste wonderful! Thank you for sharing. I’m wondering if I did something wrong, though. When I cooked them, they spread out into large flat gooey cookies instead of the beautiful mounds of coconut you have pictured. I used whole coconut milk from the can, rice flour and brown rice syrup as a sweetener. Any suggestions?

  3. These sound too good to be true! I just love simple recipes. They look absolutely scrumptious, too!

  4. Hi, I was wondering if I could use regular milk insread of coconut or almond milk?

  5. Can I use regular white sugar as the sweetener?

  6. Maria N. Zarate says:

    Where’s the recipe

  7. Tasty!! Yum Yum!!!

  8. These were amazing! I’m completely new to baking (and just cooking in general) and these were still super easy to make. Thanks so much for the recipe!

    Just wondering, is there a certain way I should store these? Right now I’ve put them on a foil-covered plate on the kitchen counter. Would refrigerating it be better?