Egg-Free Coconut Macaroons

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Coconut Macaroons - Vegan and Sugar Free!

Aaaah — Macaroons.

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.

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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.

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!

Shared at Diet Dessert N Dogs.

 

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  1. Oh, YUM!!! We love coconut here, too! :)

  2. Oh wow!!! I have a grand multitude of food allergies and I simply can’t tell you how excited I was to find your blog the other day!! This is a treat I can actually eat without changing a million ingredients! Thanks SO much!! :) I’m now your biggest fan!! lol!

    • I know how you feel. I try to make all of my recipes helpful to those with typical allergies. I can’t promise, but if there is something else I can help with, please let me know! Thanks for the compliment :-).

  3. This recipe look great! Thanks for posting it!

  4. Yum! I always wondered how one would make macaroons without eggs, but now I know!

  5. you never cease to amaze me!!
    Can’t wait to try it!!
    blessings!
    LIB

  6. I am so happy to see this recipe! This was one on my list of must-try-to-invent recipes. Now I don’t have to! :)

  7. hi,
    I tried this recipe. it turned well but it was soft in the center. is it supposed to be that way? anyways, looking forward to more healthy recipes from you.

    scinia.

    • Did you follow the recipe exactly? I have made it a number of times and I wouldn’t call the centers “soft”. The cookie overall is soft as macaroons are supposed to be.

  8. thanks for your reply. your blog inspired me to make macaroons for the first time. i followed your recipe exactly and it was soft as you mentioned. so i guess, i made it right.

  9. This is wonderful. Is the texture different from egg white macaroons? I have to try this for my husband. Thanks for sharing it with us and at Bake with Bizzy.

    I am really excited about this one. It is not just another recipe.

    • Thanks for the compliment! I didn’t think that the texture was much different from macaroons with egg. They don’t stick together quite as well, but I think that you will like them. We certainly ate them all up! If your husband is allergic to eggs, let’s stay in touch! My oldest is so I am always baking something without eggs :-)!

  10. I love macaroons, too. I’ll bet these are really delicious with the addition of the coconut milk. They’re beautiful. Thanks for sharing on Sweet Indulgences Sunday.

  11. can you tweek the macaroon recipe so that it doesn’t use sugar or sugar substitute?

    • Linda, – I’m not sure how to answer you – do you mean that you don’t want sweet macaroons? Or are you just looking to avoid certain sweeteners? ~Adrienne

  12. I want to avoid using Stevia.

  13. Going to make ‘em, and then generously drizzle some of your Homemade Chocolate Bar http://wholenewmom.com/recipes/homemade-chocolate-or-carob-bar/ on top. Might play with almond milk as an alternative. . . Thanks again Adrienne.

  14. Had one this morning for breakfast (lucky me), and it was great. I used maple syrup and agave for the sweetners, almond milk instead of coconut milk (but did add some coconut milk tailings I had in the freezer), flattened them out a bit, and baked them longer. The chocolate exploded on me a bit, so the topping was a bit grainy. However, it did nothing to take away from their deliciousness. . .

    • The chocolate can be funny sometimes. I am going to repost the chocolate chips. Have you tried them? I am thinking to make them w/ cocoa butter next time to make them more stable and I have revised the recipe :).

  15. No. . . I have not tried them. Didn’t even think about them as a possibility, especially with how much I enjoy the Homemade Chocolate Bar. The chips would be easier to make – no need for almond butter. I have no experience with cocoa butter. Thanks for the heads-up.

    • I think you’ll really like the chips. They sometimes hold together in cookies and such – sometimes they don’t. But they’re good. I hope to have the new recipe out soon.

  16. Isn’t it so great when you find a recipe to benefit an allergy? I have to be dairy free and LOVE it when I am able to find something or tweak a loved recipe to work for me! Thank you for sharing! We’re neighbors at Growing Home today ;) Blessings! simplyhelpinghim.com

  17. Yum!! Would love if if you linked up on my blog hop http://www.w-t-fab.com/search/label/bloghop. Also let me know if you’d like to follow each other!

  18. Hi, Adrienne, do you think I could use honey as the sweetener in these? I have never used stevia extract…and prefer not to use granulated sugar. Wondering what you think!? Thanks in advance for your thoughts!

  19. Just tried this recipe with honey! Worked wonderfully, though I only used 4 tsp as all I have is organic wildflower honey and so the flavour is quite strong.

    Thanks for the recipe :) My food-sensitive coworkers will be so surprised!

  20. Wow! I first saw an egg free macaroon recipe in a vintage WW2 era cookbook designed to reduce our homefront use of important food products needed to fuel Americas war efforts. Thanks for the trip back through my Grandmother’s kitchen.

  21. 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!

  22. 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?