It’s perfect for Passover too!

For some reason, the fluffy piles of coconut always scream spring to me.

I fell in love with macaroons as a young culinary student in New York.

Ina Garten photo cut-out over a peach background next to a photo of her coconut macaroons

Simply Recipes / Photo Illustration by Sarah Crowder / Getty Images / Molly Adams

How were they so impossibly light, yet decadent at the same time?

Just a few weeks later, a client requested that I make a batch of macaroons for Passover.

Her recipeshave never failed me, so her cookbooks are the first place I look for inspiration.

Chocolate macaroons on a cooling racks

Simply Recipes / Molly Adams

Lucky for me, Ina not onlyhas a recipe for coconut macaroons, but it’s unbelievably simple.

Surely I was missing a step?

How could something so delicious require just five ingredients and less than 10 minutes of prep?

Macaroons on a cooling rack

Simply Recipes / Molly Adams

Were the instructions missing the part where I have to meticulously boil sugar to a specific temperature while stress-sweating?

In other words, it leaves very little room for error when measuring.

In fact,there’s no need to measure the ingredients at all.

Then comes the fun part: mixing it all up!

If the egg whites stick straight up, youve gone too far.

The macaroons should feel dry to the touch and have a beautiful toasted coconut hue.

You could even use white chocolate if desired.

If Im in a festive mood, I turn them into little birds nests.

Tuck a few mini chocolate eggs into the center before serving.

Or fill the nests with store-bought orhomemade lemon curd.