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Chocolate Dipped Eggless Coconut Macaroon

Chocolate Dipped Eggless Coconut Macaroon

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.

eggless coconut macaroon

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

Eggless Coconut Macaroon

Chocolate dipped Eggless Coconut Macaroon

Revathi Palani
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.
Prep Time 2 mins
Cook Time 22 mins
Total Time 30 mins
Course Cookie
Cuisine Global
Servings 12

Ingredients
  

  • 3/4 Cup Sweetened condensed milk
  • 1/2 tsp Vanilla extract
  • a small pinch Salt
  • 1 1/2 Cups Unsweetened coconut flakes
  • 1/2 Cup Semi sweet choco chips
  • 2 drops Coconut oil (or any other flavorless oil)

Instructions
 

  • First, add the sweetened condensed milk to a mixing bowl. Add the vanilla extract, salt to the mixing bowl.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-1.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-2.jpg" alt="macaroon" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-3.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-4.jpg" alt="macaroon" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-5.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-6.jpg" alt="macaroon" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-7.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-8.jpg" alt="macaroon" width="48%" />
  • Take the choco chips along with the coconut oil in a microwave safe bowl. Microwave until the choco chips are just melted.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-9.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-10.jpg" alt="macaroon" width="48%" />
  • Dip each of the macaroons in the melted chocolate and place it back on the parchment paper.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-11.jpg" alt="macaroon" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/macaroon-12.jpg" alt="macaroon" width="48%" />
  • Refrigerate for 5 mins until the chocolate is set. Enjoy.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/eggless-coconut-macaroon-1.jpg" alt="eggless coconut macaroon" width="100%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/eggless-coconut-macaroon-2.jpg" alt="eggless coconut macaroon" width="100%" />

Notes | FAQ

- The quantity of coconut flakes needed depends on the type of coconut flakes used. For that reason, 1 Cup is added first and then add the remaining 1/2 cup based of the thickness of the mixture.
- 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.
Recipe Rating




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Sagori

Friday 4th of August 2017

Looks yummy...will surely try.thanks

revifood

Friday 4th of August 2017

Thanks Sagori :-)

Rehana

Thursday 29th of September 2016

Hi, thanks for the recipe. Can I use fresh coconut.

revifood

Saturday 1st of October 2016

Hi Rehana, you should be able to use fresh coconut, however you will not get the texture. The macaroons will mostly turn out soft and spongy because of moisture in fresh coconut.

Candace

Monday 4th of January 2016

bummer, I was hoping when I saw eggless, that they would be vegan as well, but alas that blasted milk! I will have to go search out a condensed milk variation for vegan dishes and return for your recipes as they look amazing!!

revifood

Monday 4th of January 2016

Sorry Candace for having disappointed you :-D I am vegetarian and did not have an issue with condensed milk. But I have seen somewhere that there is a coconut condensed milk available. I am not sure if that would be a good option. Thanks for stopping by and your nice comments :-)

B.B. Free

Monday 28th of December 2015

You are an amazing photographer, and from the look of your recipes an amazing cook. Love your blog!

revifood

Monday 28th of December 2015

Thanks B.B Free. You are too sweet. Feeling humbled and overjoyed by your lovely comments :-)

Traditionally Modern Food

Tuesday 22nd of December 2015

Thengai biscuit s my childhood favorite:-) looks super yum love ur idea of dipping them in choco sauce

revifood

Tuesday 22nd of December 2015

I see that we have similar tastes :-D Thanks for stopping by, Vidya.

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