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Coconut Macaroon recipe that is eggfree, dairy free and gluten-free.
These vegan and gluten-free coconut macaroons are just right for those who love coconut, for those who want to avoid dairy in their diet, for those with gluten-allergies, for vegetarians who avoid eggs and for vegans who have dietary restrictions on consumption of any of the animal product.
Macaroon or Macaron ??
Do not confuse this Macaroon with Macaron. Macarons are French cookie that has Almond flour and egg whites. Macaron with a single ‘O’ has with jam or ganache sandwiched between the two cookies. Macaroon with ‘OO’ is a dense and chewy,very soft and tender, American cookie that also has egg whites along with coconut flakes and some amount of flour(commonly used is Almond flour).
Recently I had bookmarked this recipe, and I wanted to post this while doing baking series for another group, but somehow couldn’t try this recipe. The recipe uses coconut milk instead of egg-whites. The cookies/ macaroons came very nice. Though these were quite soft and tender, and had a wonderful nutty taste. I liked the replacing egg whites with coconut milk. This is a must try recipe for those who want an eggless recipe for Macaroons. There is another recipe for eggless macaroons that uses condensed milk, will be posting that sometime later.
For the original recipe click here..
Ingredients of these Vegan and Gluten-free Macaroons..
Almond Flour- gluten -free flour. Feel free to use any other gluten-free flour.
Unsweetened Coconut flakes,
Coconut Milk- Suitable for vegans and those who have lactose intolerance.
Sugar/Agave Nectar/Maple Syrup
Slivered Almond and a pinch of Salt.
When Archana from Foodie Monday group suggested the theme ‘#185Plant Milk based recipe’ I thought of making some veggie based dish with Almond milk or coconut nut milk. Then I remembered my Coconut Macaroon recipe that I wanted to do during Christmas time for another group but somehow couldn’t do it at that time. So finally, I decided to post this Egg-free, Gluten-free and Dairy-free Coconut Macaroon recipe.
Do check out Archana’s blog.. The Mad Scientist Kitchen.. where you will meet a scientist, who loves to bake bakes and and prepare dishes from around the world, in her own unique way.
Coming back to these Macaroons, lets’ see how bake these easy and fuss Macaroons..
Few Pointers to get perfect Macaroons..
- Take care the oven temperature should not be too high, else the cookies will spread out.
- Pack the mixture tightly while scooping out, else it can crumble with the heat.
- You can adjust the amount of sugar as per your taste.
- Refrigerate for at least 10-15 minutes before baking.
- 2 Cups Unsweetened Coconut Flakes
- 1/2 Cup Coconut Milk
- 2-3 Tbsp Agave Nectar/Maple Syrup/Sugar
- 1/2 Cup Almond Flour
- 1/4 Cup Chopped Silvered Almonds
- 1 tbsp Vanilla Extract or 1/2 tbsp Vanilla Essence
- 1/4 tsp Salt
- Preheat the oven to 350 F or 180 C. Line a baking sheet with parchment/butter paper.
- In a bowl mix all the ingredients together.
- Using a ice-cream scooper, scoop out the cookie mixture. Or with hand roll out around 2 tbsp of small tennis sized balls. Refrigerate for 10-15 minutes before baking.
- Bake for 20-25 minutes in a preheated oven till golden brown from outside the macaroons will be soft and tender from inside. These have chewy texture.
- Once done, cool on a wire rack and store in an airtight container. Stays good for 5-6 days.
Drizzle some melted chocolate on the Macaroons once these cool completely.I love these without chocolate but my kids love these macaroons drizzled with milk chocolate.We don’t have any dietary restrictions so I have used regular chocolate-chips.In case of any dietary restrictions choose the chocolate as per your requirement.
So make these easy no fuss, vegan and gluten-free macaroons for your loved ones. Everyone will love the nutty toasted coconut flavour of these cookies. Pack these in a pretty cookie box with other cookies and gift to your loved ones on their special occasion or just like that.
Do give feedback in comments and whenever you make these do share the pics on my FB page or tag me on Instagram. You can also Pin the recipe for later use.
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