How To Substitute Coconut Oil for Eggs in Recipes
Many recipes call for eggs as a binding agent. However, coconut oil can be used as a delicious, nutritious, vegan substitute.
By using coconut oil as a binding agent in your culinary creations, you can produce the tasty treats you love with a product that improves and safeguards health.
Like an egg or egg white, coconut oil can be used wet or solidified. In your recipes, you can utilize this quality to advantage by combining it with your favorite ingredients in small amounts in place of an egg. Substituting 1 tablespoon of coconut oil for one egg is the most widely used method, but you can adjust this depending upon how much or how little you see the recipe needs. By adding the coconut oil in ¼ tablespoon increments, you can gauge how much of the oil is required to develop a smooth consistency that isn’t runny.
This recipe for Vegan Coconut Macaroons makes 2 dozen mouthwatering cookies.
- 1 cup coconut sugar
- ½ cup coconut milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 3 cups shredded, unsweetened coconut
- ½ cup coconut flour
Coconut oil to grease pan
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl, combine coconut sugar, coconut milk, maple syrup, vanilla, and salt. 3. Add shredded coconut and coconut flour; mix well.
4. Using a basting brush, lightly grease the parchment-lined baking sheet with coconut oil.
5. Form the mixture into 1-inch balls; place on parchment-lined baking sheet about 1 inch apart.
6. Bake for 10 minutes, or until edges are golden brown.
7. After eating a few of these coconut-rich, egg-free cookies, you may never go back to your old recipe.
Excerpted from Coconut Oil for Health by Britt Brandon. Copyright © 2015 F+W Media, Inc. Used by permission of the publisher. All rights reserved.