Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


25 Days of Cookies: Bubbie's Coconut Macaroons

Photograph by Daniel Montoya

This recipe comes from Kimberly's bubbie (her grandmother) and is a childhood favorite. These are traditionally served at Passover, as they contain no flour and are naturally gluten-free. A perfect holiday cookie (they look like snowballs!) for the coconut-loving cookie monsters in your house. They keep beautifully in the freezer for any time a cookie craving strikes. For a fun twist, add some chocolate chips or drizzle melted chocolate on top.

RECIPE: Bubbie's Coconut Macaroons

Yields 2 dozen cookies


  • 14 oz. of sweetened shredded coconut
  • 14 oz. of sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 2 extra large, room-temperature egg whites
  • ¼ teaspoon kosher salt


  1. Combine all the ingredients in a large bowl until well mixed.
  2. Using an ice cream scoop, scoop onto parchment paper or a silicon mat.
  3. If there are any loose coconut shreds, press them into the dough before baking so they don't burn.
  4. Bake for 25-30 minutes until golden brown.
Photograph by Daniel Montoya

More Cookies:

Starry Sugar Cookies

Peanut Butter Blossoms

More from food