The 3-Ingredient Holiday Cookie I Make Every Year

They’re so easy, you can make them anytime.

When I was a kid, I looked forward to Passover every year. My mom would stock up on all of the holiday staples, including matzo in its many forms, gefilte fish, horseradish with beets, white grape juice, and best of all, coconut macaroons. 

I loved (and still love) all of these traditional foods served during the festival, but the canisters of Manischewitz macaroons were what I looked forward to the most. I knew that if I tore open the foil seal, the whole family would find out that someone had snuck into the treats, and it took a lot of self-control to stay out of the pantry!

Coconut macaroons are a quintessential Passover dessert, but they really can be enjoyed by anyone, any time of the year. They also happen to be very, very easy and quick to make. There’s no need to buy them at the store when you’re about a half hour away from enjoying some freshly baked, homemade macaroons. 

Not only are macaroons easy to make, they’re naturally free of many allergens. Being gluten-free, grain-free, dairy-free, and tree nut-free, nearly everyone can enjoy them.

Tips for Making My Macaroons

• Flaked or shredded coconut both work just fine. Just make sure it’s sweetened—the soft, pliable shreds make for a much nicer texture than the drier, unsweetened kind.
• The glue that holds your macaroons together is a mixture of egg whites and sugar, beaten until it’s white and glossy, with the viscosity of actual Elmer’s glue. A couple of minutes should do it, either with the whisk attachment of a stand mixer or with a hand mixer.
• Portioning the dough onto the baking sheet is easiest with a 1 1/2-tablespoon cookie scoop, but you can use a couple of spoons to shape the dough or just roll it into balls with your hands. Whichever method you choose, there’s no need to be delicate with it. The more densely packed your macaroons are, the less likely they are to fall apart when you transfer them off of the baking sheet. 
• It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.

How To Make My 3-Ingredient Macaroons

For about 24 macaroons, you’ll need:

• 4 large egg whites
• 1/2 cup (100 grams) granulated sugar
• 1 1/2 teaspoons vanilla extract, optional
• 1/4 teaspoon kosher salt 
• 1 (14-ounce) bag sweetened shredded coconut (about 5 1/3 cups)

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. 

In the bowl of a stand mixer or in a mixing bowl with an electric hand mixer or manual egg beater, beat the egg whites and sugar at medium speed until they are white and glossy, 2 to 4 minutes. It should be the consistency of Elmer’s glue. Add the vanilla (if using), salt, shredded coconut, and mini chocolate chips or cocoa powder (if using). Stir just until evenly combined.

Use a medium (1 1/2 tablespoon) cookie scoop to portion the macaroons onto the lined baking sheet at least 1/2 an inch apart. Bake, rotating the baking sheet halfway through cooking, until golden brown on top and around the edges, 20 to 22 minutes.

Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. 

Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If refrigerated or frozen, allow the macaroons to come up to room temperature before serving. 

Easy Upgrades

The ingredient list for macaroons is a short one—you only need sweetened coconut, granulated sugar, and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required. 

If you must have chocolate in your desserts (I know many people who fall into this category), either add 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder to the dough or get fancy with it and dip the bottoms of the macaroons in 10 ounces of melted chocolate candy melts after baking. If you have any chocolate leftover, drizzle it over the tops.