Toasty Coconut Macaroons

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This is a horrible recipe. Macaroons are not difficult in the worst of circumstances, but I thought I'd try this recipe, as Alton Brown has never failed me on a recipe. Until now.

Not enough coconut, way too much meringue, gummy little balls of coconut snot. Do NOT make these in a humid climate, it's only worse.

If you love macaroons (I grew up on them, move on to another recipe!

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These are great cookies.

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These came out so great - I gave them out as part of a edible holiday gift - received so many requests for MORE!!! So easy to make - I did add a bit of cream tartar and the mix came out a bit gooey - but just added more coconut and they came out perfect on the parchment paper....just took them out when they got a nice golden brown.....any suggestions on what to do w. all the remaining egg yolks?

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These came out sort of rubbery - not light or fluffy. I could not get them to peak well either - so they were sort of flat too. The cook time was too long and they over browned also. Mine stuck as well - even though I oiled the parchment paper. I wish I would have read all the reviews because I would have added a little cream of tartar to the egg whites, decreased the cook time and added a little sugar to the oiled parchment to prevent sticking (so if you are reading this you might want to try these too. I did add 2 tsp of vanilla which made them taste great, but the texture just was not very good. I must have done something wrong. I only have an electric hand mixer - so maybe it is because of that? I will try them again and hope to make them better. I like this recipe because it uses sugar and not sweetened condensed milk from a can. I am also going to try Food Network Magazine's recipe which is similar but with more sugar & less egg whites. I think this is a good recipe and just needs to be tweaked a bit to get right. Read all of the reviews; some of them have great tips & suggestions.

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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.

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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!

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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.

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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 :(
Louise

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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.

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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!!