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Coconut Almond Macaroons (Eggless)

By Jigna
These Coconut Almond Macaroons are easy to make with only a few ingredients! The cookies are golden crisp on the outside with a soft and chewy interior.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Cuisine American
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 10 to 12

Ingredients
  

  • 1 cup (90g) unsweetened shredded or desiccated coconut
  • ½ cup (60g) almond flour or almond meal (or ground almonds)
  • ⅛ tsp salt
  • ½ cup (156g) sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 2 teaspoon orange zest (optional)
  • ⅓ cup (60g) semi-sweet chocolate chips or chopped chocolate

Instructions
 

  • Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
  • Whisk coconut, almond flour, salt, and orange zest in a mixing bowl until well combined.
  • Add condensed milk and vanilla, and mix with a spoon or spatula until everything is well combined into a soft and somewhat sticky mixture.
  • Using a small ice cream scoop, scoop the mixture onto a prepared baking sheet, keeping at least an inch of space between each cookie.
  • Bake the macaroons in the preheated oven for 16-18 minutes or until they are lightly golden. It may take a few minutes extra or less to bake, so keep an eye on your oven.
  • Remove from the oven and let the cookies cool down on the baking sheet for 5 minutes. Then transfer them onto a wire rack and allow them to cool completely.
  • To melt the chocolate, place the chocolate chips into a microwave-safe bowl. Melt the chocolate in 20 seconds intervals, stirring after each heating, until smooth and creamy.
  • Dip each bottom of the macaroon into the melted chocolate and place it back onto a wire rack with the bottom side up. Let the chocolate completely set before serving and storing the macaroons.

Storing Suggestions

  • Store the macaroons at room temperature in an airtight container for up to three days. However, do not keep them in a warmer place, as the chocolate will start to melt.
  • They will keep in the fridge for about 8-10 days.
  • You can also freeze them with or without chocolate in a freezer-safe container or bag for up to two months.

Notes

  1. Line The Baking Sheet: These cookies tend to stick easily, and the bottoms get brown quickly. So make sure to line the baking sheet with a silicone mat or parchment paper.
  2. Measuring: For the best results, use the kitchen scale to measure the ingredients mentioned in the recipe.
  3. For The Runny Mixture: If your cookie mixture is runny and it is hard to scoop it, add a little more shredded coconut or almond flour to stabilize the mixture.
  4. Use an Ice Cream Scoop: Using an ice cream scoop is an easy way to portion cookies that are even in size and bake evenly.
  5. Cooling The Macaroons: Macaroons will be very fragile out of the oven, so make sure to let them cool down on the baking sheet for a few minutes. Then allow them to cool completely on a wire rack before dipping them in the melted chocolate.
  6. Dipping In The Melted Chocolate: Instead of dipping the bottom in the melted chocolate, you can also drizzle the melted chocolate on the top of the cookies. Or you can do both. However, cookies are delicious even without chocolate, so you can skip this step entirely if you want.
  7. Scaling: This recipe yields 10-12 macaroons, so you can easily double or triple the recipe for a large batch.

Nutrition (Approximate Values)

Calories : 120kcalCarbohydrates : 10gProtein : 3gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 1gCholesterol : 4mgSodium : 44mgPotassium : 90mgFiber : 2gSugar : 8gVitamin A : 36IUVitamin C : 1mgCalcium : 50mgIron : 0.5mg
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