Gluten-free, Dairy-free and Eggless Coconut Macaroon recipe ..Learn how to make eggless macaroons in just two steps.
- 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.