Spring is here. Really and truly. With the season come the season’s holidays, particularly Passover and Easter. Both celebrate rebirth in their own ways, and the menus for both events combine fresh, bright flavors. These coconut macaroons tick all of the boxes: they’re easy, passover-friendly, and a five-ingredient dessert.
At Passover, no leavening is eaten for eight days, which means flour-free desserts like macaroons are the norm. Fortunately, even if you don’t observe the holiday, you’ll find that light macaroons are perfect for any spring feast and would fit in just as beautifully at an Easter spread as on a Passover dessert table. (Coffee Granita is another Passover-friendly five-ingredient dessert!)
All you do to make these simple cookies is combine shredded, sweetened coconut with sweetened condensed milk and vanilla extract. Then you whip up your egg whites. This requires a whisk and a good strong arm. You want to beat them ’til they’re good and fluffy. After combining the coconut-condensed milk mixture with your newly cloud-like egg whites, fold the two together, scoop onto a baking sheet, bake and enjoy!
Read on for the complete recipe!
Five-Ingredient Coconut Macaroons
14 ounces sweetened shredded coconut
1 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
¼ teaspoon salt
Preheat the oven to 325°F.
In a large bowl, combine the shredded coconut, condensed milk and vanilla.
In a separate bowl, using a whisk or electric mixer, whip the egg whites and salt in until the egg whites are white and firm or “firm peaks.” Then, carefully fold the whipped egg whites into the coconut-milk-vanilla mixture.
Using a spoon or a scoop, make 1½ -inch diameter cookies and place on a sheet pan, lined with parchment paper or wax paper, if you have it.
Bake for 23 to 27 minutes, or until cooked through and golden brown.
Remove from the oven and let cool on the sheet pan for 2 minutes. Transfer to a wire rack to cool completely…or eat warm. Enjoy!
Makes 12 -14