Coconut Macaroons

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I made this recipe today and it turned out exactly as shown on the TV program. But it was over-the-top sweet, even after I substituted half of the sweetened coconut with unsweetened. If I make them again, I will use all unsweeted coconut.

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The recipe was easy to follow and easy to put together.While they ran a little and I had a hard time getting them off the silpat (although they came right off the pans I used parchment paper on. I don't feel it was the recipe but my technique as it was my first try making macaroons. I used a smaller scoop to form them but the cooking time was about 25 minutes with the 2 and a Half sheets of cookies in at once. My tips for next time for a perfect recipe would be to beat the egg whites longer, and when using the silpat to let the macaroons cool a bit more before removing them from the pan. Browned nicely and tastes great!

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Super easy, I added flaked almonds(5% by weight and 50% macaroon coconut (dried so absorbs condensed milk--and 50% shredded that you buy at the store. Scooped onto sprayed parchment(crisco spraybaked till a little toast looking. Dipped some in coating chocolate.

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This recipe is a doddle and the macaroons are crisp on the outside and chewy inside. However, I only had 350g of desicated coconut (UK user and forgot the vanilla. But they turned out great! I didn't have a suitable sized scoop so I used a teaspoon measure and piled the mixture up as 2 teaspoons up on top of each other and managed to get 54 macaroons out of the mixture. Mine only needed 18 minutes on 160 degrees C in my electric fan oven. I just used greassproof paper and removed them as soon as I got them out of the oven, no spatula required, they were easy just to pick off with my hands. Planning on making these for my wedding to go with the champagne reception alongside other high-tea treats. Thank you Ina!!!!

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These came out perfect, just like a Jewish deli. One thing i changed is i used 7oz of sweetened coconut and 7 oz of unsweetened shredded coconut. I saw some people say fat free milk, there is a big difference between evaporated milk and sweetened condensed milk. I didn't have an ice cream scoop,but I mounded the batter like I did. Since i only had large eggs i did use 3 whites that I whisked stiff but not dry in my stand mixer. I carefully folded it into the coconut mixture.
I used a silpat and cooled slightly before using a flat offset metal spatula to ease off. I dipped half in dark chocolate. I couldn't imagine having them any sweeter and next time I think I will use all unsweetened coconut, the milk has enough sugar.

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I think the problem people are having is that 14oz of milk is to much. Too much milk makes the cookies spread too much. On the first try, I started with half the can of the fat free milk and added more until the mixture was moist. I still had about 1/4 left in the can when I was finished. I used choc chips so I added them and folded in the egg whites. They came out prefect. They spread perfectly and lifted from the parchment paper with no problem. I also reduced the temperature a little and turned the pan midway.

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Was something left off of this recipe - like how to get the macaroons off the parchment paper in one piece? Had to throw the entire batch of cookies out - literally couldn't peel off the paper. Tried while they were fresh out of the oven, when they were slightly warm and complete cooled off. Stuck like glue.

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These are great. Everyone begs me to make them!!!!! BUT I always dip them in chocolate too!!!!!!!!!!!!!!!!

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Way too sweet!!!!!!!

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This has become my absolute favorite cookie. The only problem with the recipe is that it doesn't make enough!