Middle Eastern Coconut Macaroons (Egg & Dairy Free Shakalama)

This recipe for Middle Eastern coconut macaroons is my take on traditional Egyptian shakalama (or shaklama). Egg-free and dairy-free (and easily made gluten-free), these coconut macaroons are fudgy, chewy, and so fast and easy to make! Perfumed with rosewater and cardamom, they’re so moreish that the last tray I baked was completely finished before they even had time to cool down! Not that I’m complaining!😁

Difference Between Macaroons and Macarons

Did you know macaroons are entirely different from macarons?! It’s not just a difference in spelling. Macarons are the gorgeous, smooth, crisp meringues that have filling sandwiched between them. Macaroons are a totally distinct dessert, and are coconut-based, rustic, chewy, and sometimes dipped in chocolate. The more you know!

Fun fact for you to share as you serve up a plate of these Middle Eastern coconut macaroons and unleash your inner food nerd 😎

Apart from the honey (which you can totally swap out with maple or agave syrup), these coconut macaroons are vegan! Typical Egyptian shakalama (or shaklama) are made with egg whites. But during Great Lent, my husband was after a sweet treat and asked about the shakalama we normally eat.

So that’s why I’ve come up with a version that’s specifically egg free (and dairy free). It’s perfect for Lent or other fasting periods!

Ingredients in these Middle Eastern Coconut Macaroons

You’ll need unsweetened, desiccated coconut for this recipe. Shredded coconut looks more rustic and craggy, but desiccated has more surface area for the mixture to bind. So by using desiccated, you really get that fudgy, chewy texture! Plus, sometimes shredded coconut feels like you’re eating straw! 😐 This is especially true in a recipe like this, where it’s got nowhere to hide and isn’t baked very long!

You’ll also need honey (or, for a totally vegan version, use maple or agave syrup). And instead of the traditional egg whites to bind the mixture together, you’ll need coconut cream. I use the Ayam brand (available at Coles or Woolies) because it’s 100% coconut, made without thickeners or gums. Plus it tastes extra coconutty!

You’ll also need plain flour (use gluten-free for a gluten-free version), cardamom, rosewater, vanilla extract, almond extract, and a pinch of salt.

The cardamom and rosewater in particular are the characteristically Middle Eastern flavours that shine in these coconut macaroons. They’re one of my favourite flavour combos ever for Middle Eastern sweets (like in my Persian rosewater pistachio cake with cardamom!)

How to Make Middle Eastern Coconut Macaroons

One of the things I love about these coconut macaroons is how quick and easy they are! From start to finish, you’ll be serving them within 15 minutes.

Just mix everything together in a bowl, spoon into domes on a lined baking tray, and bake! You are looking for mixture that is like wet, slightly crumbly sand. So gently whisk in the flour into the wet ingredients, and just fold through the coconut. Do not overmix!

I use a tablespoon measure to scoop out the macaroons. This just helps keep them all the same shape and size so they cook evenly. Just make sure you don’t flatten them out! You want them to be tall domes so they stay extra chewy and fudgy (the flatter they are, the more they’re prone to drying out).

Just two notes if you’ve got more time up your sleeve:

1. Let them rest in the fridge for 10 minutes before baking. This helps set the shape and prevents the macaroons from becoming flat. I’ve skipped this step before, and they still turn out fine. Perhaps just the tiniest bit flatter! But if you want maximum chewiness and fudginess, whack them in the fridge.
2. Let them cool completely after baking (roughly 20 minutes). Out of the oven, they are very soft and squishy. Once cooled, they will hold their shape nicely. But it’s completely fine to wait even just a few minutes until they are cool enough to handle. They are absolutely delicious while warm!

What to Do with the Rest of the Coconut Cream Can?

This recipe calls for two tablespoons of coconut cream. And I’m generally not a fan of recipes where you need a small amount of something and the rest goes to waste! So if you’re wondering what to do with the rest of your can of coconut cream, try my vegan pumpkin, chickpea and coconut curry, or my one-pot tofu and lentil curry. Or, for you chilli-lovers out there, try my 20-minute sticky coconut chilli prawns!

Or, scale up this recipe and make a giant batch of these Middle Eastern coconut macaroons. Perfect for gifting to someone throughout Great Lent, or for any occasion. Serve with a hot cup of black tea, or Turkish coffee, and you’ve got the perfect afternoon pick-me-up!

I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx

Print Recipe

Middle Eastern Coconut Macaroons (Egg & Dairy Free Shakalama)

Author: Hasti Cuisine: Middle Eastern Courses: 30 Minutes and Under, Dessert

Difficulty: Beginner Prep Time 5 mins Cook Time 12 mins Rest Time 10 mins Total Time 27 mins

Servings: 4

Description

This recipe for Middle Eastern coconut macaroons is my take on traditional Egyptian shakalama (or shaklama). Egg-free and dairy-free (and easily made gluten-free), these coconut macaroons are fudgy, chewy, and so fast and easy to make! Perfumed with rosewater and cardamom, they're so moreish that the last tray I baked was completely finished before they even had time to cool down! Not that I'm complaining!😁

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

Makes 12 Coconut Macaroons (Scooped Using a Tablespoon Measure)

• 100 g desiccated coconut (not shredded! See recipe post, or Note 1)
• 100 g honey (or maple or agave syrup for vegan version)
• 40 g coconut cream
• 40 g plain flour (can use gluten-free flour for gluten-free version)
• 1 tsp cardamom
• ¹⁄₂ tsp rosewater
• ¹⁄₂ tsp vanilla extract
• ¹⁄₄ tsp almond extract
• ¹⁄₄ tsp salt

Method

1. Preheat your oven to 170°C (340°F) fan forced.

2. In a bowl, whisk together all the wet ingredients (honey, coconut cream, rosewater, vanilla extract, and almond extract).

3. Whisk in the flour, cardamom and salt until combined. Do not overmix! (See Note 2). 

4. With a spatula, gently fold in the desiccated coconut. Again, do not overmix. You just want the mixture to be like wet, slightly crumbly sand (see Note 2). 

5. Using a tablespoon measure, scoop out 12 individual macaroons on a tray lined with baking paper. Do not press them down or flatten them. Gently nudge them into dome shapes if necessary (see Note 3).

6. Optional step: place the tray in the fridge for 10 minutes to ensure the macaroons stay tall while baking, which means extra chewiness and fudginess! But they are only slightly flatter if you skip this step.
7. Bake in the oven for 12 minutes. Check at the 10 minute mark as ovens vary, but they are ready once the tips and bottom edges are golden brown.
8. Allow to cool to harden and set (they are soft and squishy out of the oven). Enjoy with a hot cup of black tea or coffee!

Note

1. 1. Even though shredded coconut looks more rustic and craggy, desiccated has more surface area for the mixture to bind. So by using desiccated, you really get that fudgy, chewy texture! Plus, sometimes shredded coconut can feel like you're eating straw! 😐 This is especially true in a recipe like this, where the coconut has nowhere to hide and isn't baked very long!
2. 2. Overmixing will start to develop the gluten in the flour too much and make these macaroons slightly more dense. Just fold the mixture together, until the flour and coconut are incorporated, and the mixture resembles crumbly, wet sand.
3. 3. A flat macaroon is a less fudgy, less chewy macaroon. Let them stand tall so the centre stays chewy and delicious!

Keywords: Middle Eastern, coconut, macaroon, macaron, Egyptian, shakalama, shaklama, dessert, cookie, vegan

Rate this recipe: