Toasty Coconut Macaroons

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These were WONDERFUL macaroons. HOWEVER, when I read the reviews I saw that several folks complained that they weren't coconuty enough. I thought they were perfect, but THEN I noticed that I had made a mistake. I used a bag of 14oz shredded coconut, rather than the 8oz called for. It made quite a few more cookies, but they were wonderfully light AND coconuty. If you want a more intense coconut experience, increase the ratio of coconut to egg. 14oz to 4 large egg whites worked perfectly for us. The only other change we made was to add 1/8tsp of cream of tarter to the eggs, just to be safe. We loved the recipe and will be using this, rather than the condensed milk version, from now on! Happy Holidays, and thanks AB!

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Very awesome recipe! I used unsweetened coconut instead and worked out great for those who don't like really sweet cookies!

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The easiest macaroon ever! Great taste and texture!

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Ugly, but delicious. Mine did not brown at all, so they were little grey cookies, but man they were soooo good!!! I think I will dip them in chocolate to get them pretty. Chewy, sweet, just perfect. FYI: Always bring egg whites to room temp before whipping, it's just the way I've always known to do it and it always comes out perfect

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The best macaroon ever . . . light, delicious! I add about half a teaspoon of vanilla which, for me, makes them even better!

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I had some leftover coconut and went looking for a quick macroon recipe for an easy dessert. Once again, Alton comes through! I made a half batch to use up my coconut. I also added a splash of almond extract to the coconut when folding. I also used a silicone mat for baking. They came out perfect. I think the key is to beat the egg whites and sugar until VERY stiff. I need to buy more coconut. This half batch won't last the night!

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easy and tasty.. i added a bit of vanilla to mine though

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Not good. Not like any macaroon I am used to. They were like a meringue cookie plus a little coconut (not enough for a true macaroon. They were easy to make but they stuck to the greased parchment. I wouldn't bother trying to fix the recipe just move to another one. I was very disappointed with this recipe.

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Mmm.. Yumminess! I didn't quite have 8 oz of coconut so added some almonds along side the coconut in the broiler (to toast & folded em' in! I made em' a bit bigger, more like a tablespoon & baked them for 20 min's. Came out as these lil' perfectly chewy meringue with soft & chewy coconut & toasty almonds!

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I love this recipe! It was easy to make and will be a new favorite, but I can see why others had issues.

I read the reviews first and I'm thankful I did otherwise I wouldn't have realized that the recipe makes 40 servings...I scooped 12. So after 15 min of baking (and soft squishy cookies I turned off the oven and left the door open for a few minutes. I let them dry out and extra 10 minutes or so with the dorr closed. I think that adjustment worked great, but next time I will pay attention to the size. Hope this helps.