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Passover Dessert Idea: Coconut Macaroons

Today I'm sharing a recipe for coconut macaroons. These flourless cookies would be perfect to enjoy during Passover. With only 5 ingredients, these are a surprisingly easy cookie to bake.

Crunchy on the outside and gooey on the inside, these pillowy cookies are decadent and satisfying.


Coconut Macaroons

From Ina Garten's Family Style

Makes 20-22 cookies

14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25-30 minutes, until golden brown. Cool and serve.


A word of caution, it's impossible to eat just one. I ate 3 cookies just while photographing these - oops.

Serve with a pot of coffee or some hot tea for a delicious afternoon snack.


Thanks for reading!

- Sam

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