Egg- and Gluten-Free Coconut Macaroons
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.
Ingredients
- 2 cups (220 g) sweetened shredded coconut
- 2 oz (55 g) cream cheese, softened
- 6 tbsp (90 ml) sweetened condensed milk
- 1 tbsp (15 ml) water
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).
- In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.
- Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.
The classic coconut macaroon is already hacked—no wheat or leavening agents make it a popular Passover treat, and perfect for gluten-free diets. Well, brace yourself for our egg-free spin that takes this plump little cookie to chewy new heights.