Four-ingredient flourless coconut cookies!

Crispy on the outside, soft and creamy on the inside. Bet you can't just have one!

It's a great time to make coconut macaroons. Passover is coming up this week, during which people of the Jewish faith cannot eat any grain that can be leavened - including wheat.

Additionally, due to Coronavirus supermarket shortages, more than ever, home cooks are searching for simple flourless treats.  


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So, whether or not you're celebrating Passover, you can't go wrong with a traditional crunchy, gooey coconut macaroon. Here's how to make them at home:


  • 3 cups of sweetened coconut
  • 3/4 cup of sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 egg whites
  • A pinch of salt

Additional note: Coconut macaroons are super customisable. You can easily incorporate some finely chopped dried fruits or nuts, or add some almond or orange extract. The cookies are also often served dipped in dark chocolate.

To start, preheat your oven to 160 degrees and prep two baking sheets. In a medium bowl, thoroughly combine your coconut, condensed milk and vanilla. 



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Whip the egg whites and salt with a hand-held electric mixer - or with a whisk, if you choose - until stiff white peaks form. Then, gently fold the egg whites into the coconut mixture. 

Using two tablespoons, form heaped balls and place them on the prepared baking sheets approximately 3cm apart from each other. Pop them in the middle of the oven, if possible, and bake for 20-25 minutes. Halfway through cooking, rotate the pans to ensure even browning. 

Once golden brown around the edges, remove from the oven and place macaroons on a rack to cool. 


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