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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). 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. 🙂
- 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
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