These two ingredient eggless coconut macaroons, bursting with coconut flavor are chewy, delicious, gluten-free and oh so yum! These are so good, you may just want to double a batch every time you make them. Beware! They will disappear no sooner than they are baked 😀
WHAT IS A COCONUT MACAROON?
A macaroon is a small dense cookie made traditionally made with almonds or coconut, egg whites, sugar, and flavorings. It may be decorated with glazed cherries or chocolate.
These two ingredients eggless coconut macaroon , on the other hand, are basically coconut sweetened condensed milk cookies. It is egg-free and perfect to still enjoy macaroons if you have any egg allergies.
These eggless coconut macaroons are a beautiful, toasty, golden brown on the outside and chewy on the inside. Moreover, they are so easy and taste equally delicious.
DIFFERENCE BETWEEN MACARON AND MACAROONS
Many people confuse macaroons with macarons and vice versa, both are completely different cookies.
The first difference is very obvious in their appearance, macarons are sandwiched between different flavored fillings and macaroons are usually piped or shaped as mounds and baked.
French macarons are light, airy and meringue-based cookies and macaroons are chewy coconut based cookies.
Macarons need some expertise, are slightly tricky to nail! Macaroons, on the other hand, are really easy to pull off!
HOW TO MAKE 2-INGREDIENT SIMPLE MACAROONS?
You only need some shredded desiccated coconut flakes and sweetened condensed milk to make these little treats. Mix these two up, shape into little mounds and bake. That’s all!
I’ve used regular desiccated coconut, which does not make these eggless coconut macaroons cloyingly sweet. If you like it sweeter, use the sweetened shredded coconut.
You don’t need any special expertise to make this, in fact, it’s awesome to get your kids involved in making this. Let them do the mixing or the scooping part. I bet they will enjoy it!
WHAT DO MACAROONS TASTE LIKE?
Macaroons have a slightly crisp exterior, and the texture inside is soft and chewy with a nutty, sweet, coconut flavor.
They are perfect for parties or as a hostess gift. These are also good to satiate your sweet cravings or if you wish to make something quick, these coconut macaroons would be a nice choice. They all come together under 30 minutes from start to finish.
I actually had half of the tin of condensed milk and was wondering what to do with leftover condensed milk. That’s where I came across this recipe for easy coconut macaroon cookies. I already had some shredded coconut in the pantry, so I didn’t waste any time in making these.
These egg-free macaroons turned out to be quite a delight, we savored some for tea time. I have the classic version with egg whites in my Mom’s recipe book, I hope to try that soon and share it with you guys!
There are countless things to make from coconut like curries, chutney’s, crepes, desserts. It is such a common ingredient in Goan cuisine and one that I enjoy cooking with! If you love coconut anything, I’m sure you will enjoy these macaroons too 🙂
IF YOU LOVE THESE EGGLESS COCONUT MACAROONS, YOU MAY ALSO ENJOY THESE COCONUT BASED TREATS
- Bolinhos de coco (Goan coconut and semolina cookies)
- Baath cake (Goan coconut and semolina cake)
- Coconut Toffee
- Crispy coconut cookies
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT MACAROONS | 2-INGREDIENT COCONUT MACAROONS
1.Preheat the oven to 350 degrees F / 180 C. Line a baking tray with Silpat or parchment paper. Set aside. In a bowl, add desiccated coconut and sweetened condensed milk. Mix well with a spatula until the coconut is evenly coated with the condensed milk.
2.Use a cookie scoop or tablespoon to scoop out the mixture. Press lightly with the help of your fingers so that they slide out in a defined shape. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
3.Place half a glazed cherry on top of each macaroon. Bake for about 15-18 minutes or until lightly golden brown. Keep checking after 12 minutes. It took me around 18 minutes. Transfer onto a wire rack and let it cool. You may drizzle some melted chocolate over the macaroons if desired.
NOTE
1.These were the right sweetness for us. They are not very sweet. If you prefer a sweeter macaroon, you may use sweetened desiccated coconut flakes.
HOW TO MAKE EGGLESS COCONUT MACAROONS | 2-INGREDIENT COCONUT MACAROONS?
Eggless Coconut Macaroons | Two Ingredient Coconut Macaroons
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 250 grams / 8.8 oz desiccated coconut
- 1/2 can / 7 oz sweetened condensed milk
- 10 glazed cherries, cut into half (optional)
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with Silpat or parchment paper. Set aside. In a bowl, add desiccated coconut and sweetened condensed milk. Mix well with a spatula until the coconut is evenly coated with the condensed milk.
- Use a cookie scoop or tablespoon to scoop out the mixture. Press lightly with the help of your fingers so that they slide out in a defined shape. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
- Place half a glazed cherry on top of each macaroon. Bake for about 15-18 minutes or until lightly golden brown. Keep checking after 12 minutes. It took me around 18 minutes. Transfer onto a wire rack and let it cool. You may drizzle some melted chocolate over the macaroons if desired.
Notes
- These were the right sweetness for us. They are not very sweet. If you prefer a sweeter macaroon, you may use sweetened desiccated coconut flakes.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Eggless Coconut Macaroons | Two Ingredient Coconut Macaroons
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 250 grams / 8.8 oz desiccated coconut
- 1/2 can / 7 oz sweetened condensed milk
- 10 glazed cherries, cut into half (optional)
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with Silpat or parchment paper. Set aside. In a bowl, add desiccated coconut and sweetened condensed milk. Mix well with a spatula until the coconut is evenly coated with the condensed milk.
- Use a cookie scoop or tablespoon to scoop out the mixture. Press lightly with the help of your fingers so that they slide out in a defined shape. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
- Place half a glazed cherry on top of each macaroon. Bake for about 15-18 minutes or until lightly golden brown. Keep checking after 12 minutes. It took me around 18 minutes. Transfer onto a wire rack and let it cool. You may drizzle some melted chocolate over the macaroons if desired.
Notes
- These were the right sweetness for us. They are not very sweet. If you prefer a sweeter macaroon, you may use sweetened desiccated coconut flakes.
Paneer Kali Mirch is a creamy and delicious paneer curry, imbued with freshly ground peppercorns to give this dish it’s characteristic and unique peppery flavor!
Bored of the regular makhani ‘s, shahi panee r, tikka masala, Matar paneer , palak paneer and the likes? Or are you looking for some easy paneer recipes for dinner ? Then try this spicy and delicious Paneer Kali Mirch , a vegetarian variant to its non-veg counterpart Murgh (Chicken) Kali Mirch .
This black pepper paneer , a simple paneer dish is a good change from the otherwise sweet, tangy and mildly spiced onion tomato based curries.
Kali Mirch stands for peppercorns in Hindi. So as the name says, this dish has a lot of pepper to spice it up. The curry base consists of caramelized brown onion paste along with yogurt, few spices and of course- freshly ground peppercorns and is finished off with some cream.
To get the real deal peppery flavor, please do use freshly ground peppercorns, the ready-made stuff is just not cut out for this dish!
I came across this recipe from here when I was just browsing the web and immediately tried it out as I had everything. I tweaked it a little to adapt it to our taste buds. The recipe is actually for Dum Paneer kali mirch , I’ve skipped the whole dum process (cooking under vacuum), and made a regular curry which turned out quite well, if I may say so!
- HOW TO MAKE PANEER KALI MIRCH?
- STEP BY STEP INSTRUCTIONS TO MAKE PANEER KALI MIRCH
- HOW TO MAKE PANEER KALI MIRCH AT HOME?
- Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
HOW TO MAKE PANEER KALI MIRCH?
This paneer kali mirch recipe is really quick and easy to prepare. The only time-consuming part in this dish is the browning of onions, also known as birista , if you have them made already, then this dish hardly takes about 10 minutes. Not a lot of sautéing is required here as compared to the usual Punjabi onion-tomato curries.
If you are making it from scratch, saute onions until light brown, then make a paste along with some cashew nuts. I’ve added cashew nuts to add some creaminess and richness to the gravy in order to compensate for the cream which I skipped.
Then saute some whole spices, ginger garlic paste, and the brown onion paste. Cook it for a little while, then add yogurt, basic spices like coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt. Finally, add some water to adjust the consistency of the gravy, add the paneer cheese. Finish off with a dash of garam masala and some cream.
I used half and half instead, so this dish is kind of semi-rich, which is perfect to be enjoyed as a regular weeknight meal or use cream for a richer taste if you plan on making it for a party.
If you are on the lookout for some delicious, easy and good paneer recipes , yet something that is different from the popular ones you must try this Paneer Kali Mirch . We enjoyed it with some jeera rice. It would pair well with any flatbread too.
STEP BY STEP INSTRUCTIONS TO MAKE PANEER KALI MIRCH
1.Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
2.Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
3.Add ginger-garlic paste, sauté until aromatic.
4.Now add onion paste and cook well until it oozes oil.
5.Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
6.Cook well till oil separates.
7.Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
8.Add 1 cup water, bring to a boil. Adjust as per desired consistency.
9.Add paneer pieces, mix well.
10.Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
11.Finally add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
NOTE
1.To make the brown onions for this recipe- take 375 grams of onions (about 4 medium onions), slice thinly. You may brown them by deep frying in batches or shallow fry in 2-3 tablespoon oil until they turn golden brown. Do not brown the onions too much, as they will make the entire dish bitter. Remove them when they turn golden brown, since they will continue to cook in the residual heat. Transfer to a plate lined with an absorbent napkin and spread it out. Let it cool then transfer to a blender and proceed with the recipe.
HOW TO MAKE PANEER KALI MIRCH AT HOME?
Paneer Kali Mirch (Indian Cottage Cheese Simmered In A Peppery Curry)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 225 grams paneer (Indian cottage cheese), cut into desired size cubes
- Whole garam masala (4 cloves, 4 green cardamoms, 1-inch piece cinnamon)
- 1.5 cup / 40 grams of golden brown fried onions
- 5-6 cashew nuts, soaked in warm water for 10 minutes
- 1 tsp ginger garlic paste
- 3 tbsp dahi / yogurt
- 1 tsp dhaniya /coriander powder
- 1 tsp freshly cracked peppercorns
- 3/4 tsp cumin powder
- 1 tsp salt or to taste
- Pinch of sugar, optional
- 1/3 cup half and half or heavy cream
- 1/4 tsp red chilli powder / cayenne pepper
- 1/2 tsp garam masala
- 3 tbsp oil / ghee
- Coriander leaves, to garnish
- Fresh mint leaves, to garnish
Instructions
- Blend golden brown fried onions along with soaked and drained cashew nuts with water to make a smooth paste.
- Heat oil in a heavy bottomed pan/kadai and add the cloves, cardamoms, and cinnamon, sauté until it is fragrant.
- Add ginger-garlic paste, sauté until aromatic.
- Now add onion paste and cook well until it oozes oil.
- Take the pan off the heat, let it cool down a bit for a minute, then add yogurt / dahi, Mix well and return the pan to medium-low heat.
- Cook well till oil separates.
- Then add coriander powder, cumin powder, freshly cracked black pepper, red chilli powder, a pinch of sugar & salt, sauté the spices well.
- Add 1 cup water, bring to a boil. Adjust as per desired consistency.
- Add paneer pieces, mix well.
- Sprinkle garam masala powder, mix well, cover the pan and simmer for 3-5 minutes.
- Finally, add the cream or half and half, mix well, simmer for another minute. Check for salt and adjust if required. Garnish with cilantro and mint leaves.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
