Eggless coconut macaroons

                                         EGGLESS COCONUT MACAROONS





  • Desiccated coconut – 1 cup [ unsweetened ]
  • Condensed milk – ¼ cup [amul or nestle]
  • Vanilla essence – ¼ tsp
  • Honey – 1 tbsp [ optional ]
  • Glazed cherries – few


  1. Grease the baking tray.
  2. Chop the cherries into 4 small bits
  3. Preheat the oven at 180 * C



Take a mixing bowl and add desiccated coconut + condensed milk +vanilla essence + honey and mix well with a spoon.

Knead it into a sticky mixture.

Grease your hands and divide the dough into equal parts. [smaller than lemon]

Roll each portion into a smoothe ball.

Flatten it lightly in your palms.

Arrange it on the baking tray.

Place a piece of cherry in the centre and press it.

Bake it for 10 – 15 mins on 180 * C

Allow it to cool for atleast 20 – 30 mins.

Store in an airtight container.

I also tried dipping in chocolate sauce – melt choco chips and dip the macaroon in it and refrigerate it for sometime OR just drizzle chocolate sauce over it.



  1. You can use grated dry coconut also. The look will be different.
  2. Instead of egg we are using condensed milk.
  3. I made small cookies so it was baked in 10 to 12 minutes.Baking time depends on size also.
  4. If using fresh wet coconut then dry roast it for sometime till light golden on low flame.
  5. Over baking can lead to burning of the macaroon so stop baking once it is light brown.
  6. Instead of rolling into smooth balls ,try just spooning in a scoop of the mixture on the baking tray to get a rough surface like mountain – using ice-cream scoop.


for more recipes click on the names below :-

  1. Eggless coconut cake
  2. Eggless coconut cookies
  3. Bakery Nankhatai Recipe
  4. Nankhatai recipe
  5. Eggless moist banana chocolate cupcakes
  6. Eggless banana chocolate cake
  7. Jalebi recipe
  8. Kulfi falooda recipe

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