Easy to Make Ube Flavored Eggless Macaroons Recipe
Explore a unique twist on macaroon recipes with our latest creation: ube flavored eggless macaroons. Perfect for coconut lovers and those seeking a no-bake treat, this recipe offers a delicious alternative to traditional cookies.
Related: can you freeze macaroons, ube pancakes, ube cheesecake, ube crinkles recipe
Macaroons are traditionally made with desiccated coconut, sweetened condensed milk and egg whites. They are also baked for a period of time, giving them that nice, golden brown color and toasty flavor.
We wanted to put our own twist on these tasty little cookies. We changed things up a little bit by adding ube extract and making them a no bake option. These eggless coconut macaroons have easily become one of our new favorite, no bake treats. Follow along to see how we were still able to achieve that toasty coconut flavor!
Why you’ll Love this Recipe
You’ll love this eggless macaroons recipe for several reasons. One of them being the fact that it’s an easy recipe, making it perfect for both novice and seasoned bakers alike. With simple ingredients and straightforward instructions, you’ll whip up a batch in no time.
Another notable feature, the flavor is the best. Ube, a purple yam commonly used in Filipino desserts, adds great flavor and beautiful purple hue to these macaroons. Its sweet, nutty flavor combined with the coconut base creates a wonderful combination.
Ingredients you’ll Need
- Ube extract
- Sweetened shredded coconut
- Sweetened condensed coconut milk
- White chocolate chips
- Coconut oil
See recipe card for quantities.
Butterfly Brand Ube Extract, 2 oz
Step By Step Instructions
- Line a baking sheet with wax paper. Set aside.
- Toast coconut flakes in a pan on medium to low heat. Do this for about 2 minutes or until desired level of toast-iness is achieved.
- In a medium sized mixing bowl, combine can of coconut condensed milk with ube extract. Stir in toasted coconut. Use a cookie scoop to scoop out 12 coconut balls onto your baking sheet. Start forming scoops into balls with your hands (we recommend wearing gloves for this).
- Pop your baking sheet into the refrigerator on a flat surface and let it chill for about 20 minutes.
- As the chilling time is nearing its end, you’ll want to go ahead and make your white chocolate dip. In a microwave-safe bowl, melt white chocolate chips with the coconut oil. Do this in 20 second intervals, stirring each time.
- Dip the bottoms of your ube macaroons into the melted white chocolate, place them back onto the sheet and pop back into the refrigerator for another 10 minutes. Enjoy!
Recipe Tips and Tricks
- Cookie Scoop: To make these cookies look a bit more uniform in shape, consider using a cookie scoop. After scooping out a serving of the coconut mixture, shape it into a ball with your hands.
- Gloves: We highly recommend using gloves. Not only because your hands will become extremely sticky from the condensed milk, but they will also become stained purple from the ube extract.
- Baking Tray Prep: For best results, remember to line your baking tray with wax paper. This will make it much easier to remove the macaroons from the tray once they’re set.
Recipe Variations
- Toppings – Feel free to get creative and some fun toppings to the tops of your eggless macaroons. Add a touch of sweetness with a drizzle of chocolate ganache or a sprinkle of crushed, ground almonds for a nice crunch factor.
Recipe Substitutions
- Ube Extract – If you can’t get your hands on ube extract or prefer to not use it, simply swap it out for almond or vanilla extract.
- Sweetened Condensed Coconut Milk – You can use regular condensed milk instead of sweetened condensed coconut milk.
- White Chocolate Chips – You can use milk or semi-sweet chocolate chips instead of white chocolate chips for the melted chocolate.
These ube flavored eggless macaroons redefine the classic treat, offering a fun twist that’s both innovative and delicious. With their rich flavor, chewy texture, and beautiful purple hue, they’re sure to be a hit with friends and family. Experience the magic of ube as the key ingredient in this simple no-bake recipe—it’s the best way to step up your macaroon game!
Are Macaroons and Macarons the Same Thing?
The answer is no. While the names sound similar, these are two completely different cookies.
Macaroons are typically dense, chewy cookies made from desiccated coconut, egg whites, and sugar. The egg whites are beaten until they form stiff peaks and are then folded into the coconut and condensed milk mixture. They’re also recognized for their slightly crispy outer texture, tender, moist center, and chocolate-dipped bottoms. Macaroons can come in various flavors, but they are usually coconut-flavored.
French macarons, on the other hand, are delicate sandwich cookies made from almond flour, egg whites, and sugar. The structure of a macaron is a bit more complex. They have a smooth, slightly crisp exterior with an airy interior and are often filled with various fillings such as ganache, buttercream, or jam. Macarons come in a wide range of flavors and colors and are known for their intricate appearance.
How Do you Get that Toasted Coconut Flavor if this is a No-Bake Recipe?
This will be achieved by toasting your shredded coconut in a pan on the oven. Keep setting on medium to low heat. I opted to use unsweetened coconut. There is no need to add any kind of oil to the pan when doing this. Just be sure to keep moving the coconut around with a spatula. I did this for about 2 minutes. It’s a matter of personal preference on how toasty and golden you’d like it to be.
Storage Tips
We recommend storing these egg-free macaroons at room temperature for up to 3 days in an airtight container. Arrange them in a single layer so that they aren’t touching each other. If you need to stack them on top of each other, place a piece of parchment paper in between them to keep from sticking together. For longer-term storage, consider freezing them. Check out our step-by-step guide that covers how to freeze macaroons.
For even more delicious recipes, you may like these:
The Best Ube Flavored Eggless Macaroons
Ingredients
- 6 oz shredded coconut
- 1 tsp ube extract
- 7.4 oz sweetened condensed coconut milk
- 4 oz white chocolate
- 1 tsp coconut oil
Instructions
- Line a baking sheet with wax paper. Set aside.
- Toast coconut flakes in a pan on medium to low heat. Do this for about 2 minutes or until desired level of toast-iness is achieved.
- In a medium sized mixing bowl, combine can of coconut condensed milk with ube extract. Stir in toasted coconut. Use a cookie scoop to scoop out 12 coconut balls onto your baking sheet. Start forming scoops into balls with your hands (we recommend wearing gloves for this).
- Pop your baking sheet into the refrigerator on a flat surface and let it chill for about 20 minutes.
- As the chilling time is nearing its end, you'll want to go ahead and make your white chocolate dip. After you've melted the chocolate, dip the bottoms of your ube macaroons into the melted white chocolate, place them back onto the shee,t and pop back into the refrigerator for another 10 minutes. Enjoy!
White Chocolate Dip
- In a microwave-safe bowl, melt white chocolate chips with coconut oil. Do this is 20 second intervals, stirring each time.
