When it comes to macaroons there’s a million ways to make them but it all starts with coconut. Coconut is the foundation for these tasty cookies that are a Passover staple. Most require merengue which is a hard thing to substitute because the flavor and texture is usually altered yet I found a way to completely avoid it all together!

All you need is three ingredients and less than a half an hour to make these.

First, in a large bowl, pour all the ingredients together.

Then mix them all together until well incorporated. This will be a very dry yet sticky dough.

Let the dough rest for about ten minutes.

While the dough is resting line your cookie sheets with parchment paper and find your medium cookie scoop.

Use your cookie scoop to scoop the cookies onto the parchment paper. No need to worry about leaving much space between the cookies because they spread very little.

Then bake for ten to fifteen minutes. The cookies should have a light toasted color on top and brown on the bottom. Watch them carefully so they do not burn.

Let cool completely before eating plain or dip in chocolate if wanted.

No matter how you eat them they will be quickly devoured before you realize it but if they do survive the first hour or so they can be stored in an airtight container up to four days.

Enjoy!