Is it possible to make a coconut macaroon without egg?

[chlobo]

I really want to find some kind of coconut treat that I can eat. But macaroons (even NT style) contain egg whites. Is there anything I can substitute to make a macaroon?

[kjbrown92]

I tried and failed, and then gave up. I just couldn't get it to stick together no matter what I did. But if you come up with anything, let me know, since I still miss them!

[nalo]

When we were egg free I was also desperate to make macaroons but never came up with a solution.

[stellimamo]

I wish I could find a way to make them egg free.

[MoonWillow]

What about that egg replacer stuff? You add water to it and it creates an egg like substance.

[mtn.mama]

Oooh, I'd love to figure out how to make this work. I've been dying for macaroons for, let's just say, a LONG time now...

[chlobo]

ok. Here is a recipe. But how would I make it dairy free?

Sweetened condensed milk - 1 cup
Milk - 1/4 cup
All purpose flour - 1/4 cup
Sweetened shredded coconut - 2.5 cups
Optional:
Semolina - 3 tablespoons
Cashew nuts, broken into pieces - 1/4 cup
Cardamom powder - 1 teaspoon

1. Line a cookie sheet with parchment paper and preheat the oven to 350F (180C).
2. In a large bowl, combine sweetened milk and milk, whisking until blended.
3. With a wooden spoon, stir in flour, mixing until thoroughly blended.
4. Stir in coconut, cashews and cardamom powder.
5. After combining all the ingredients, the batter was a little bit watery. So I test baked just 1 tablespoon and the cookie spread so much.
6. So I added 3 tablespoons of semolina (sooji/rava) to the batter and combined it well and now the batter was nice and firm. Again I test baked another tablespoon of the dough and the macaroon came out perfect.
7. Then I went ahead and dropped tablespoonfuls of dough about 1 inch apart and baked it in the oven until it was golden around the edges (which approximately took 15 minutes). I got 24 (plus 2 test bake) macaroons for the above measurement.
8. Cool for 10 minutes on the sheet. This point is very important. Don’t try to remove the macaroons from the sheet once it is out the oven because it will be very flimsy. Again don’t put it back in the oven to harden it. Just leave the macaroons on the cookie sheet for 10 minutes and it will harden by itself.

9. Then transfer to a rack and cool completely.

[chlobo]

Here's one for coconut macaroon pancakes

2 14-ounce cans of coconut milk
4 tablespoons honey/agave nectar
1/2 cup Bob’s Red Mill gluten-free pancake mix + 1 t. baking powder (or another gf flour mix of your choice + 4 t. baking powder)
4 cups unsweetened dried shredded coconut
scant teaspoon fine-grain sea salt
6 T flax meal mixed with 1 c. + 2 T. water (Whisk with a fork and let sit for two minutes before using)
1/4 cup organic brown sugar (Seriously, try the organic–it’s so much tastier.)

In a small saucepan heat the coconut milk and honey/agave, bringing it barely to a simmer.

In a separate large bowl, combine the flour, baking powder (using appropriate amount per flour you’re using), coconut, and salt. Stir the coconut milk into the flour mixture. Whisk in the egg replacer mix.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of ghee or other oil. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, and flatten it with a floured or dampened spatula. (Heidi says they’ll spread on their own, but ours did not.) Sprinkle the top of the cooking pancakes with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed.

[chlobo]

Ok, here's another recipe my someone who claims they liked macaroons before commercialism ruined them...

http://deliciouswisdom.com/2008/06/1...macaroons.aspx

Prep Time: 5 Minutes
Cooking Time: 35 Minutes
Yield: About 20 Cookies
Ingredients:
3 ½ Cups Unsweetened Coconut, shredded or chipped
1 Cup Whole Wheat Flour
½ Tsp Sea Salt
½ Cup Maple Syrup or Agave Nectar
1 Cup Water
1 ½ Tsp Almond Extract

Preheat oven to 275 degrees. Lightly grease a large cookie sheet and set aside. In a large bowl, combine coconut, wheat flour and sea salt. Stir in sweetener, water, and almond extract until well combined. Drop spoonfuls onto baking sheet and bake for 30-35 minutes or until edges are golden and slightly crispy.

What to use instead of wheat? Would just plain millet work?

[kjbrown92]

I just found this one after a search: macaroons. They sound interesting.

[roomformore]

Check out the book Simple Treats by Ellen Abraham. She has vegan recipes for coconut macaroons and coconut chocolate chews. : These coconut granola bars are no egg and very tasty.
http://www.wholegraingourmet.com/rec...anola-bar.html

[lil_miss_understood]

What I wouldn't do for coconut.