My 245th recipe, “Chocolate Dipped Eggless Coconut Macaroon”, a super easy dish for the holidays. While growing up coconut macaroons never symbolized holidays for me. More than that it was an anytime favorite for me. Back then I knew it as Thengai Biscuit and it was slightly different in texture and taste than a regular coconut macaroon. I generally am not a big fan of coconut in dishes, however that thengai biscuit is the one time when I really enjoyed it.
I can still remember the small bakery which was opposite my grandparents house. Whenever I used to visit them, I would be immediately attracted towards the smell of freshly baked thengai biscuit which wafted across. My dad or my grandma would immediately get me few of those. I loved it so much that I still cant forget those memories.
Once I started blogging I came to learn that coconut macaroons are basically made using condensed milk, coconut flakes and egg whites. Since I do not use eggs while I cook at home, I conveniently decided to leave it out and try with the remaining ingredients. I was not at all disappointed. The end result was an eggless coconut macaroon which was perfectly sweet and textured.
It was crisp on the top and the edges and chewy to bite into. Just how I remember eating one. Since it just requires a couple of ingredients and doesn’t need a very long time to make a huge batch, this eggless coconut macaroon is the best last minute gifting idea for the holidays. The chocolate dip adds the right amount of decadence needed as well 🙂
Eggless Coconut Macaroon
Eggless Coconut Macaroon is a delicious sweet snack made from condensed milk and coconut flakes. It is crispy on the outside and chewy on the inside.
- Sweetened condensed milk - 3/4 Cup
- Vanilla extract - 1/2 tsp
- Salta small pinch
- Unsweetened coconut flakes - 1 1/2 Cups
- Semi sweet choco chips - 1/2 Cup
- Coconut oil - 2 drops (or any other flavorless oil)
- First, add the sweetened condensed milk to a mixing bowl. Add the vanilla extract, salt to the mixing bowl.
- Add 1 Cup of the coconut flakes to the mixing bowl and mix until combined well. Now add the remaining 1/2 of cup of coconut flakes and mix well. Let it rest for 5 mins.
- Preheat the oven to 325 F. Scoop the coconut mixture using a 1 Tbsp measuring spoon and drop it onto a parchment paper covered baking sheet.
- Bake for about 20 mins or until the macaroons are golden on top. Remove them from the oven and leave them to cool to room temperature.
- Take the choco chips along with the coconut oil in a microwave safe bowl. Microwave until the choco chips are just melted.
- Dip each of the macaroons in the melted chocolate and place it back on the parchment paper.
- Refrigerate for 5 mins until the chocolate is set. Enjoy.
- The mixture should be thick enough to hold its shape while baking.
- The macaroon will appear soft when removed from oven. However it was harden after cooling.
- The microwave time for melting the chocolate depends on your microwave size and settings. Mine took about 2 mins.