These 3 ingredient coconut macaroons cookies are gluten-free, easy to make and delicious. The perfect dessert for Passover or any other Holiday. Yummy!Â
3 Ingredient Coconut Macaroons
These coconut macaroons are the easiest cookies you will ever make. They are crunchy on the outside, chewy on the inside, and super delicious. You can add some melted chocolate on top or bottom, but I like them just the way they are.
Now that Passover is a few days away, I am trying to figure out my menu. These cookies will definitely be a ticket item since they are so easy and tasty. They’re gluten free and dairy free (pareve). Â In fact, we made a dozen last night and today there’s only 2 left.
Yesterday my 8-year-old had a playdate at a friend’s house so I was at home with my 6-year-old. She was complaining how bored she was, so I went into the kitchen and measured the ingredients needed to make these coconut macaroons. I gave her instructions and she made them by herself. I helped with the oven and eating part. 🙂
So if my little girl can make it, you can too! You don’t even need a mixer, just a bowl, a whisk, a spoon or ice cream scoop and a sheet pan. If you don’t have any of these items, you can improvise with whatever you have available.
These 3 Ingredient Coconut Macaroons are also perfect to give away as gifts. They’re just so pretty! Simply place them in a cute box or a bag with a string. This recipe yields about 24 cookies but you can easily double or triple the batch.
Don’t believe how easy these are? Watch the video and see for yourself.. My daughter is the one holding the whisk.
The solution to bored kids? Make coconut macaroons! They can even make extra for their schoolmates, neighbors, etc.
I hope you can try these delicious 3 Ingredient Coconut Macaroons at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 4 egg whites
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
Preheat oven to 350 degrees Fahrenheit
Line 2 sheet pans with parchment paper
In a bowl, whisk the egg whites until frothy
Add the sugar and mix
Add the coconut and mix with a spoon
Using a small ice cream scoop (or rounded spoon), place mounds of cookie dough onto the cookie sheet
Bake for 15-20 minutes or until browned on top
Let them cool before eating
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