My Favorite Coconut Macaroons – the Eggless version

After a long time, I picked up my favorite ingredient for desserts- Condensed Milk. Also, as mentioned earlier, I dislike using eggs in my baked treats. So this recipe was a sure shot in my list. To top it all, it is so simple to make (prep time 5 minutes!) that you can make even bake them at midnight.

The Eggless coconut macaroons are delicious as a tea time snack or a great treat for high tea. I am definitely making them next time I call people over for a coffee evening. They are golden and crisp on the outside and slightly chewy towards the center. This is gives them an edge over regular cookies.

Coconut Macaroons

Here’s the quick recipe for the easiest eggless coconut macaroons ever that I adapted from Cakes and More:


  • 1 ½ cup desiccated coconut
  • ½ cup condensed milk
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tbsp. vanilla essence


  1. Pre-heat oven at 180 deg C for 10 minutes
  2. Mix the dry ingredients well in a bowl.
  3. Add half the quantity of condensed milk and vanilla essence to it.
  4. Knead it into thick dough adding the remaining condensed milk as required.
  5. The dough must be thick and not mushy and soft.
  6. Now grease a baking tray.
  7. Roll the dough into 10 small balls and shape them like a cookie. Do not press too hard.
  8. Place these macaroons around 2 inches away from each other.
  9. Bake them for 20 minutes or till they turn light golden.
  10. Remove them from the oven and let them cool for 5-10 minutes though it is difficult to resist them.
  11. Enjoy them with a hot cuppa!
  12. You can also store these in airtight containers.


  1. Yasmin Abadi says:

    Bhakti you are queen. Seriously the macaroons are to die for. Bless you. If you are someone who is pure vegetarian ANC does not even eat eggs life is bland as regards biscuits cakes and sweets but you have made it worthwhile again. Can’t thank you enough.

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