TOP Reviews:
This is the real thing. Parchment paper is a must here. I’ve tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours which results in a much rounder macaroon that can be dipped in chocolate.
The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. Perfect! Thanks for sharing.
This is a great easy recipe. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. Athough the recipe doesn’t specify it, I HIGHLY suggest using sweetened coconut. Also, I subsituted one of the tsps of vanilla extract for almond extract, which worked great. I definitely suggest mixing the extract(s) into the condensed milk before adding to the coconut mix – that way you are sure the flavor is evenly distributed throughout the dough. Molding the cookies was a quite a sticky process, so I just dipped a couple of fingers in a little bit of water as I patted down the dough so that I could get the cookies into a solid shape and still be able to get them onto the cookie sheet in one piece. As an aside, I have made chocolate macaroons before by adding a square (or two) of melted unsweetened bakers chocolate to the condensed milk mix, and I am sure that would work for this recipe as well. Or you could try pressing a maraschino cherry into the top of each cookie – it makes for a very classy presentation – people love it!
Gift Idea: Shape coconut into small tablespoon-sized ovals/rectangles, then bake. Drizzle thin strips of chocolate, or dip cookie in chocolate. After cooling, slip into cupcake liners and stack inside plastic, festive “treat bags” & tie with ribbon.
I followed the recipe exactly as written, and am not at all disappointed. I did use sweetened flake coconut, since that was what I had in the house — but I think that was the intent here, anyway. I also refrigerated the dough for a couple of hours before scooping it out (didn’t intend to, just had to stop for a kid emergency). These turned out great. Didn’t stick to the parchment. Were great warm from the oven, and almost better the 2nd day. The only thing I think I’ll change next time is to bake them a little longer (as others have suggested) to bring out more of the toasted flavor.
You’ll Need:
4 eggs whites.
A dash of salt.
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
This is a wonderful Macaroon! I used 1 and 1/2 tsp. of vanilla and 1/2 tsp. of almond extract.
reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. I got 30 cookies out of it. Used a small cookie scoop. Yummmmmmmmy! Can’t wait to share them with the ladies at work. This is one of the better recipes I have stumbled upon. Easy too!
THIS IS A GREAT BASE RECIPE, I ADDED CHOPPED ALMONDS AND SEMI-SWEET CHOC CHIPS AS WELL AS 1/2 TSP OF ALMOND EXTRACT. MY FAMILY LOVED IT!
VERY IMPORTANT! Some modifications to the procedure to this recipe: 1) Once you’ve scooped your dough onto your parchment paper that has been lightly sprayed with cooking oil, flatten the tops of them with a dampened finger. ALSO, go around the base of the cookie and try to press in any piece of coconut on the parchment that may sticking out. These errant pieces can burn more easily. 2) Bake the cookies at 300F for about 20-25 minutes, until golden brown. At 350F, it is extremely easy to burn these cookies. The gentle cooking temperature affords you the luxury of having them achieve a rich, golden color while still maintaining moist, chewy macaroons.
You’ll Need:
4 eggs whites.
A dash of salt.
1 tsp of vanilla.
1 ⅓ cups of sugar.
2 ⅔ cups of flaked coconut.
How to:
In a bowl, beat together the egg whites, salt and vanilla for 4 to 5 minutes until soft peaks form.
beat in sugar gradually for 2 to 3 minutes then add in the coconut.
In a greased cookie sheet, drop the dough by spoonfuls and bake for 20 minutes in a preheated oven to 325°.
Let cool for a few minutes before transferring the macaroons to a rack to cool completely..
From: allrecipes.com