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All the Springtime holidays are practically here and that makes me so happy! I have an easy, gluten free and Kosher cookie recipe to share with you that’s perfect to celebrate Spring, Easter and Passover. Or any day of the year for that matter. Easy 5-Ingredient Coconut Macaroons!

 

We’re making out-of-this-world delicious macaroons, a coconut lover’s dream!

 

If you don’t like coconut, this isn’t the cookie for you.  Move along. There’s nothing to see here – but can we still be friends?

 

You like other cookies? Go here – 3 Ingredient Peanut Butter Cookies   OR   How to Eat Cookies for Breakfast even if You’re a Responsible Adult 

 

Usually, I spot voluptuous, crunchy on the outside, chewy on the inside macaroons while I’m drooling on the glass counters at high end bakeries. They just look so pretty you’d assume they’re difficult to make. But you’ll love how easy and inexpensive it is to make them at home.

 

 

I made two examples of this versatile recipe; nests for Spring parties or Easter and chocolate dipped for Passover or anytime because . . . chocolate.

 

 

If you’re making these for Passover be sure to check your ingredients, specifically the vanilla which is sometimes made with grain alcohol.

 

Once you know the basic recipe, there are lots of other variations. See the Diva Tips below.

 

Easy Coconut Macaroons

 

What You’ll Need:

• 14 ounces sweetened shredded coconut

• 14 ounces sweetened condensed milk

• 1 teaspoon vanilla extract

• 3 egg whites, at room temperature

• ¼ teaspoon kosher salt

• Optional – ½ cup chocolate chips for dipping and drizzling

 

 

Here’s How:

 

1. Preheat the oven to 325° F. Line a baking sheet with parchment paper or a silicone pan liner. This is the baking sheet I like to use. Nordic Ware Naturals Half Sheet, 2-Pack, Natural
2. In a large bowl, mix together the coconut, condensed milk, and vanilla.
3. Whip the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until they form firm peaks. No stand mixer? You can totally do this with a hand mixer. 

   
4. Gently fold the egg whites into the coconut mixture by hand, not using the mixer. Bake immediately before the egg whites totally deflate and get liquid-y. That is now a word. 
5. Drop mounds of batter onto your prepared sheet pans using either an ice cream scoop, or 2 teaspoons. Shape them with moist hands to prevent sticking. I slightly pointed top is traditional. But round is good, too. Who am I kidding? There is no bad shape for a macaroon. 
6. If you’re making bird’s nests press your thumb or a wine cork into each cookie to make an indent. (See? This gives you permission to drink wine while making these. You need the cork!)
7. Bake for 25 to 30 minutes, until golden brown. Cool and serve. Sometimes the egg white can puddle around the cookie while baking. Simply cut around it and eat the delicious scraps when no one is looking.
8. To dip and drizzle with chocolate; melt chips in the microwave and dip cooled cookies as desired.
9. To drizzle; place some melted chocolate in a zip top baggie and push it toward one corner. Use a scissor to cut a tiny bit off one corner and drizzle the cooled cookies.

 

Diva Tips –

 

• Add ½ cup finely chopped nuts, I’m partial to macadamias but pecans, pistachios and almonds are spectacular.

• Add any kind of chip – chocolate, white chocolate, peanut butter or caramel chips.

• Toast the coconut first for golden crunchy macaroons.

• Almond Joy – Place a whole almond in the center of each macaroon before baking, add sliced almonds to the top when you drizzle with chocolate.

• Salted Caramel – drizzle macaroons with caramel sauce and sprinkle with flakey sea salt or kosher salt.  

• Shape like bird’s nests but fill the indent with jam, chocolate or Nutella. (OMG!!!)

• Use a muffin tin to make uniformly shaped macaroons, or press the middle down for nest shaped macaroons.

• To make larger or smaller macaroons, don’t change the recipe but adjust the baking time to match (longer for big macaroons; shorter for small macaroons). I love to dip tiny ones completely in chocolate for little pop-in-your-mouth goodness.

• This recipe makes ridiculously yummy pie crust! Just spread it in your pie pan or spring pan and bake until golden. Your chocolate or coconut cream pies will never be the same again! 

• Make chocolate macaroons by adding 3 tablespoons unsweetened cocoa powder to the condensed milk and coconut mixture and fold in ¼ cup mini chocolate chips before baking. Dip and drizzle as directed above.

 

If you’ve never tried making macaroons before, I hope you’ll give them a try. So that you, too, can be hopelessly addicted to this sweet treat. There goes my diet. Yet again.

You may also like:   How to Make the Perfect Summer Dessert – Mixed Berry Pavlova     Should Chocolate Bar Ravioli be Illegal?