five ingredient coconut macaroons

The arrival of spring means blooming flowers, chirping birds, and, of course, holidays. No matter the season, holidays require a little menu planning. For a sweet spring celebration, consider a classic: coconut macaroons. These treats are passover-friendly, and with just five-ingredients, they couldn’t be easier.

coconut macaroon ingredients

Flour-free desserts are the norm at passover. If you don’t observe the holiday, you’ll find that light and sweet macaroons are perfect for any spring feast. These coconuts treats would be perfectly at home as part of an Easter spread, too.

coconut macaroons in oven

To make these simple cookies just combine shredded, sweetened coconut with sweetened condensed milk and vanilla extract. Whip egg whites until they’re light and fluffy, fold together with the coconut, bake, and enjoy!

coconut macaroons on tray
Coconut macaroons fresh from the oven

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

For another Passover-friendly five-ingredient dessert, try this coffee granita!