Homemade Egg Free Macaroons

glute-free-egg-free-macaroons

A few years ago, when celebrating Passover with my family, I realized how much I REALLY wanted macaroons.  Sadly, they are almost always made with eggs, especially if they are gluten free.  That following weekend, I was determined to create an egg free macaroon that not only tasted good, but could be made during the holidays as well.  I eventually found success with this simple and delicious recipe.  The failures tasted good, but they fell apart very easily, so I was forced to eat them all in a bowl with some non-dairy milk; it was wonderful and fattening all at once.  It’s okay, coconut is loaded with good fats!  No guilt here.  

Anyway, this macaroon is not only tasty, it holds together – yay!  It is also gluten free, dairy free, egg free, and soy free like all my other recipes.  If you want to make them for the Jewish holidays, you can use potato starch instead of arrowroot since this ingredient is interchangeable.  All the other ingredients should be available in kosher form. 

This past year, I made them for a party and they were a huge hit!  There were none left after dessert and we had a lot of dessert choices that day.  Plus, the kids told me they tasted like ‘a real macaroon’ which is a big deal kind of compliment to me.  I hope you like them as much as we all do. 

I should point out that there are two brands of macaroons on the market that I enjoy a lot and have bought for on the go snacks when I don’t have the time to make my own. The first is made by Laughing Giraffe Organics and they are called ‘Snackaroons’. I buy the chocolate ones, but I am sure the other flavors are good too. The other company is Hail Merry and I eat their chocolate macaroons too.  I love chocolate, what can I say?  My only complaint is that they are both expensive if you buy them often.  When I don’t have time or energy to make these homemade macaroons, having a store bought option is definitely worth it!

Egg Free Macaroons
Yields 18
gluten free, dairy free, egg free, soy free
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Prep Time
8 min
Cook Time
15 min
Total Time
23 min
Prep Time
8 min
Cook Time
15 min
Total Time
23 min
Ingredients
  1. 2 cups of shredded, unsweetened coconut
  2. 1 can of coconut full fat milk (you’ll refrigerate and use the ‘heavy cream portion only’). You can also buy coconut cream which is essentially the same thing. Use the whole 5 ounce can if using the pre-made cream.
  3. 2 Tbsp of agave or honey
  4. 2 Tbsp of potato starch or arrowroot
  5. Optional: ½ cup or more of mini chocolate chips (you can add more if you want them super chocolatey)
Instructions
  1. If you’re using the regular full fat milk, you’ll need to place the can of coconut milk in the fridge the day before you plan to make this recipe. When it is time to make the recipe, you will scoop out the mostly solidified portion of the coconut milk (usually the top 1/3 of the can) and place it to the side in a small bowl. Leave the extra liquid for another recipe. *If you’re using the store bought coconut cream (essentially heavy cream ready to go), you do NOT need to refrigerate overnight.
  2. Preheat your oven to 350 degrees. Prepare a cookie sheet with foil and then parchment paper on top. This will prevent sticking and will make clean up super easy.
  3. Place your shredded coconut into a medium sized bowl.
  4. Add in your potato starch or arrowroot, agave, and coconut cream to the coconut and mix with a rubber spatula until well combined. Now fold in your chocolate chips if you’re using them. I used ½ cup of mini chips, but if you want to add more, feel free.
  5. Your batter should hold together when scooped with a spoon.
  6. Using a mini ice cream scooper or cookie-dough scooper, form balls of batter and place them on the cookie sheet one at a time, leaving about an inch in between them. These do not grow or change shape, but they do need room to cook.
  7. Bake in the oven for 10-15 minutes, depending on your oven. You’ll know they are done when the tops start to turn golden brown and the bottoms are the same (you can check carefully with a spatula if needed).
  8. Let them sit and cool for at least 10 minutes before eating! This helps them hold their shape.
Notes
  1. Remember to let them sit for at least 10 minutes. This helps them hold their shape over time.
  2. You can store these in a well sealed container in the fridge for up to 4 days or you can freeze them for a month.
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