Eggless Coconut Macaroons | Easy Coconut Cookies

Coconut macaroon, a quick and easy to bake coconut cookie. This macaroon recipe uses less than 5 ingredient, if you leave out the toppings. One of the easiest and yummiest cookie and they make wonderful gifts for the festive season.

Course Dessert, Snacks

Cuisine International

Keyword Christmas baking, Coconut cookies, coconut macaroon, Coconut macaroonrecipe, Coconut recipe, Cookies with condensed milk, Easy macaroon, Eggless coconut cookies, Festive baking

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 53kcal

Equipment

Large bowl
Baking tray
Convection oven
Measuring spoons and cups

Ingredients

1 heaped cup of desiccated coconut
5 tablespoon condensed milk
½ teaspoon vanilla extract
3 tablespoon tutti-frutti
2 tablespoon chopped pistachios

Instructions

Preheat the oven to 190C for 10 minutes.
Take condensed milk in a wide bowl, add coconut, tutti-frutti, vanilla extract to it. Mix well with a spatula.
Grease your hand with some butter/oil pinch ping-pong sized balls out of the cookie dough and flatten them into thick discs.
Touch the top of the shaped cookies with some pistachios.
Place the cookies on a parchment-laid baking tray and bake the cookies for about 18-20 minutes or until golden brown.
Once done, remove the cookies onto a wire tray. Let it cool completely. Store in an air-tight container.
These cookies stay well on the counter for a week, if they stay that long. They also freeze well.

Nutrition