2DEZ Coconut Macaroons are about the easiest cookie you will ever make….3 ingredients, yup 3 !
In case you’re wondering what the 2DEZ stands for, it’s …”to damn easy”. I know, it should be 3DEZ, but who ever heard “oh, it’s three damn easy” ! Anyways, these Coconut Macaroons are absolutely delicious, crispy on the outside, moist and chewy on the inside.
A word of caution, it’s best to make 2 batches, I found this out the hard way, they really disappear that fast.
We have some very dear friends, one of which is restricted to a gluten-free diet. When the group of us get together, we all seem to have an abundance of food, but we struggle to come up with some recipes that are not only gluten-free but delicious as well. So I came across this recipe for Coconut Macaroons, and decided this would fit the bill, for our dear friend Ev.
Since we were getting together for a little dinner party that evening, and I had volunteered the desert, I promptly got to work and whipped up a batch…the key word here is one batch. They looked fabulous, but what about the taste ? Big mistake, both my husband and I had to try them, to make sure they passed the taste test. Well like most, one sample is not enough…9 cookies later, we decided they had passed the test.
We looked down at the plate, and then we had our oops moment, there won’t be enough for everyone attending….yikes! So out with the eggs, coconut and sugar and whipped up another batch….sometimes luck is just on your side…we still had a few hours before the party. And best of all, they turned out to be one Ev’s favorite cookies, and brought back some sweet memories for her.
So, I guess all the planets were aligned just right that day, how lucky were we!
Prep Time: 5 min. Cook Time: 20 min. Servings: 20 cookies, approx.
- 4 egg whites (large eggs)
- 3 cups unsweetened shredded coconut
- 1/2 cup granulated sugar
Optional – maraschino cherries, place in the center of each cookie.
But cut the cherries in half. as the cookies are on the small side.
Preheat oven to 350 degrees
- 2 sheet pans lined with parchment paper
- Whisk the egg whites in a small bowl, until frothy
- Add the sugar, and mix well
- Add the coconut and blend together with a spoon
- Using a tablespoon, place the mound on the cookie dough on the parchment lined sheet pans.
- If using the cherries, gently press a halved cherry in the center of each cookie.
Bake 15-20 minutes or until brown on top. Cool before serving.
Recipe adapted from Living Sweet Moments
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