Toasty Coconut Macaroons

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Comments & Reviews

• recipe Toasty Coconut Macaroons
  Ramona Phoenix, AZ 09-06-2009

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  Macaroon Cookies the Way I Like Them

  Rated: 5 stars out of 5

  I learned awhile back to read the reviews before making a Food Network recipe, and this one was no exception. I used 1/2 cup... bottled egg whites, which is probably more than 4 regular egg whites (not sure, though). I like coconut so I toasted 12 ounces, which turned out to be a good thing. I also added 1 cup of finely chopped pecans and 1/2 teaspoon of almond extract as well as 1/8 teaspoon of cream of tartar to make sure my egg whites whipped up well. Each of my cookies were a little less than 1 tablespoon of dough apiece, and baking them for 15 minutes at 350 was just right. I'm very glad I sprayed my wax paper with non-stick spray, because even then they stuck a little - not so much that the cookie was ripped up, thankfully. The outside is nice and brown and the inside is very moist and chewy. I've eaten store-bought macaroons that were so crisp they hurt the inside of my mouth, which is not my idea of "Good Eats!" This cookie probably is more meringue-like than others, but that suits my tastes just fine. I did add more than 1/2 cup sugar per other reviewer recommendations, but even though I like sweet, these probably would have been just fine with the recipe's stated 1/2 cup.Read more

• recipe Toasty Coconut Macaroons
  Josselyn Haverford, PA 06-24-2009

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  Simple WIN!

  Rated: 5 stars out of 5

  I made a double batch of these, one plain and one dipped in dark chocolate and sprinkled with chopped macadamia nuts.... Everyone loved them, though they fought over which kind was better. Next time I will just make them plain, the simple toasted coconut flavor and wonderful light and chewy texture are best left alone I think. I like these better then store bought macaroons, which can be too moist and sweet for my tastes. The only tricky part is getting the egg whites glossy with the right peaks. I would not try this without a stand mixer and whip attachment, or an electric hand mixer with whip beaters. It takes patience but is worth the effort!Read more

• recipe Toasty Coconut Macaroons
  j seattle, WA 03-07-2009

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  didn't turn out as expected, but still good

  Rated: 3 stars out of 5

  I tried this recipe out on a whim b/c I had some leftover coconut and it seemed so easy. I don't think I beat the egg whites... properly because the texture didn't turn out as I expected. The outside looked glazed and the inside was moist, but the entire cookie felt rubbery. They tasted fine though. Read more

• recipe Toasty Coconut Macaroons
  Louise Panama City, FL 02-21-2009

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  Not so good !

  Rated: 1 stars out of 5

  Sorry Alton, this was easy to make, I thought it didn't have much taste though. Perhaps a bit of almond or vanilla might make... it a bit more tasty. Mine came out pretty sticky and just not very good :( LouiseRead more

• recipe Toasty Coconut Macaroons
  Dana Patterson, CA 01-10-2009

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  Yummy and Chewy

  Rated: 4 stars out of 5

  My husband has always said he does not like coconut, and yet he tried them because they made the kitchen smell so good, and... he actually liked them.Read more

• recipe Toasty Coconut Macaroons
  Alice camarillo, CA 12-25-2008

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  Back to childhood

  Rated: 5 stars out of 5

  My Auntie Lala always had a batch of cookies and macaroons in her cookie tin when I went to visit her. She gave me the... recipe for the macaroons but somehow over the year I lost them... her recipe was very simple and not made with condensed milk... I finally found the recipe, and made them! The only difference is that I made them with unsweetened coconut which is what I remembered. Thanks Alton!! Read more