Do you love coconut macaroons but can’t eat them because you don’t eat eggs? Well fear not, here we have a perfect egg-free and dairy-free coconut macaroon recipe.
Coconut macaroons are probably the ultimate coconutty cookie, completely jam packed full of coconut and then sometimes embellished with a little dark chocolate. They’re often served as a gluten-free option as they don’t contain any flour or gluten, but the binder is most often egg whites, making these little coconut delights out of bounds if you’re egg-free or vegan.
Now don’t get confused, I’m not talking about delicate little French almond macarons here, i’m talking about the traditional English coconut macaroon (note the extra o). These are still quite light but they’re coconutty, toasty and rather yummy. In fact, they’re pretty delicious especially when given a dip and drizzle into dark chocolate. These macaroons also keep pretty well, so they a great one to make and pop into lunchboxes throughout the week.
Nut-free desiccated coconut can be difficult to source so look out for the coconut sold by Coconut Merchant, it’s free from any nut traces and also extremely good quality. Not only that but it’s ethically sourced and also full of healthy fats, fibre and magnesium so it’s a win win!
Coconut Macaroons – egg-free
Ingredients
Equipment
Method
- Preheat the oven to 165℃
- In a large bowl, mix together the coconut, sugar, cornflour and salt.
- pour in the milk and melted margarine, stir well to make a sticky dough.
- portion into nine equal sized pieces and squeeze together to make ball shapes. Place on the lined baking sheet or the silicone mat. If possible, place in the fridge for half an hour to firm up
- Bake for 20-25 minutes until nicely golden. Cool on a wire rack
- Melt the chocolate and dip the base of each macaroon into the chocolate, then drizzle a little over the top
- leave to fully set before eating
One Response
Scrumptious!