Have a houseful of friends coming over for dinner, and no dessert planned? What if your best pal is gluten intolerant and their partner is lactose intolerant? This is the dessert for you!

No dairy, no flour, and no kitchen-ful of dishes to clean.

Coconut macaroons are super easy to whip together, and you only need 5 ingredients. You can also dress them up with a drizzle of dark chocolate, or simply serve them with coffee.

Here's how to make them from Mark Bittman's 1998 classic, How to Cook Everything:

Coconut Macaroons

Ingredients

2 1/2 cups unsweetened shredded coconut
2 egg whites
3/4 cup sugar
1 teaspoon vanilla
pinch of salt

Directions

Preheat the oven to 350 F. Line a sheet pan with parchment paper, or use a silicone baking mat. Combine all ingredients in a bowl (you don't even need to beat the egg whites). To form the cone shaped cookies, use a spoon or ice cream scoop for more even cookies. Place on sheet pan, then with wet hands form the cookies into cones. Bake the cookies for 15 minutes, or until just browned at the peak. Remove from oven and let cool on the baking tray for 30. If you have extras, they keep beautifully for days in an air tight container.

Note: The recipe says it makes two dozen cookies. Because I used a larger sized scoop, I only got ~15 out of this recipe.