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Coconut Macaroons

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Total Time:
35 min
Prep:
10 min
Cook:
25 min
Yield:
20 to 22 cookies
Level:
Easy
Ingredients
  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt
Directions
Watch how to make this recipe.

  • Preheat the oven to 325 degrees F.

  • Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

  • Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

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Coconut Macaroons

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4.2 347
Total bust! Batter was runny, big flat blobs on my cookie sheet.  Threw it down the sink!  My egg whites were stiff..guess I don't know how to fold them in.  Very disapointed item not reviewed by moderator and published
Great  item not reviewed by moderator and published
Flop, needs flour.  item not reviewed by moderator and published
Great recipe, super easy but way too sweet. One cookie was my limit :O item not reviewed by moderator and published
Best Macaroon I've ever made, they were absolute perfection. item not reviewed by moderator and published
My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before... item not reviewed by moderator and published
I have orders for these wonderful macaroons.  The secret is to ensure your egg whites are stiff. I'm an at home baker  using the cottage law to bake and sell from home.<div>Thank you </div> item not reviewed by moderator and published
These are amazing!!  Anytime I need to take a dessert these are my go to.  They are so easy to make and everyone loves them!   item not reviewed by moderator and published
I love this recipe! Read the comments before making. I used 3/4 can of condensed milk. Additionally, I put the macaroon mix in the fridge for a few hours before baking. Once I baked and cooled the macaroons, I drizzled a bit of melted chocolate over the macaroons. Everyone loved it! Next time I will try to mix a bit of unsweetened shredded coconut into the mixture since it was a bit sweeter than I expected it to turn out. item not reviewed by moderator and published
Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements item not reviewed by moderator and published
Too much coconut per cookie. Make 1/2 the size. Do NOT be tempted to top with a Hersey kiss... it deflates the cookie and does not add anything. Perfect recipe, just smaller.  item not reviewed by moderator and published
I just finished making these and after a minor tweak they are WONDERFUL!  I read the reviews and opted to use 3/4 can of condensed milk and I used  shredded unsweetened coconut.  My first batch started to run together.  They tasted pretty good, but didn't look the a macaroon.  I ended up adding another approximate 3/4 cup of the grated coconut--eyeing the consistency based on Ina's video...these turned out WONDERFUL and BEAUTIFUL. Adding the additional coconut also mellowed out the sweetness. Definitely keeping this recipe!! item not reviewed by moderator and published
What a disappointment, the mixture runs out all over the sheet. I know how to fold egg whites, this was a waste of time. item not reviewed by moderator and published
This recipe is awful! The mixture spreads out. It does not stay in mounds and mine were more golden than white. Ina's recipes are usually so good but this was just disappointing. They taste good although very chewy. item not reviewed by moderator and published
I think perhaps people are using egg whites from large eggs instead of extra large. That will make a difference in consistency. item not reviewed by moderator and published
These macaroons are out of this world!!! This is so easy to make. Maybe they didn't beat the whites long enough and "gently" fold. item not reviewed by moderator and published
I wish I had read the reviews before making this. I followed the recipe to a T but my macaroons melted all over the pan into a gooey mess. item not reviewed by moderator and published
Yeahhhh that was coconut soup. So much for that. item not reviewed by moderator and published
I've made these several times and they have turned out like hers with a little coconut extra brown that I cut off and enjoy myself. item not reviewed by moderator and published
I wanted to have a recipe for these, but read all the negative comments...I can't believe how rude people are!!! I followed Ina's recipe exactly...And these coconut macaroon's turned out AWESOME!!! item not reviewed by moderator and published
I just made these and after reading a few reviews I decided to cut back a bit on the condensed milk. I used about 3/4 of a 14oz can instead of the entire one. I also let them get a bit browner all around. They were NOT runny and are absolutely delicious. Thank you Ina. These are definitely a due over. item not reviewed by moderator and published
I read all of the reviews before making these for the first time. I didn't change a thing in the recipe but I do but the mixture in the frig for an hour or so before I bake them. I also use a small cookie scoop to dip them out. No running, just amazingly delicious!! item not reviewed by moderator and published
I have made these for many years according to the recipe without all the problems the reviewers have had. My problem is that they always burn at the base--I have lowered the oven temp, baked them for less time and the rest. The "burnt" part is everyone's favorite and they think that I have such a special recipe so why argue with success. I will make them for Passover if not sooner. item not reviewed by moderator and published
I usually LOVE what Ina makes, but I found these to be much too sweet and they ran in the pan, didn't sit up like the photo. Found another recipe that's a bag of coconut, 4 eggs whites, 1/2 cup sugar, 1 t almond extract and a pinch of salt and they were perfect. That recipe also did not require whipping the egg whites, so it was not just a better macaroon, it was also faster. item not reviewed by moderator and published
Zero...this recipe is a total fail and should be removed. My macaroons were runny, flat and egg whites whipped to hard peaks wouldn't have saved this failure... You shouldn't have to guess how to fix this...I wish I read the comments first... Not deserving of the 4 star overall raining at all.. I recommend you find any other recipe to use but this one item not reviewed by moderator and published
I have been making these since they were published in the cookbook with great success. LOVE them. If they are not coming out for you then its either your whipping of the egg whites is incorrect or you are not folding them in correctly. NO need to change anything about this recipe. Except maybe a little drizzle of chocolate after they are cooled :) item not reviewed by moderator and published
I didn't read the reviews before I started this recipe. I did question the lack of flour as every other recipe I've seen had flour but followed the recipe as instructed and when I got them on the parchment in the oven they started getting runny so I quickly scraped them back in the bowl added some flour (2/3 cup) and saved this recipe. I will try it again baking them in muffin tins per recipe no flour. item not reviewed by moderator and published
The first time I made this, it was too sweet and it melted down with a halo in the oven. I made it a second time today and they are perfect. I used 3/4 of the can of condensed milk, overflowed the vanilla, and piped the mix onto the parchment paper with a ziplock bag. Using less condensed milk made the mixture less sweet and gave it less liquid to melt in the oven. I added condensed milk slowly and just enough to make the coconut bind. Overflowing the vanilla was meant to make up for taste with less condensed milk. And piping with a ziplock bag gave me the perfect round shaped and the height to make it the proper macaroon shaped mound. The halos were minimal and the sweetness was perfect. Definitely one of the best cookies I have ever made. item not reviewed by moderator and published
If you follow the instructions you will have and eat the most delicious macaroons. I added one Hershey's kiss to the top of each macaroon and put them back in the oven to set for 2 minutes and removed to cool. OMG...My family took one look at these and devoured them in a matter of minutes. Yum!!! item not reviewed by moderator and published
These macaroons were a big hit with young and old at a family reunion. They go together quickly and bake up nicely. I used a small scoop to portion it out and didn't experience the puddling others described. I always chill my baking pans prior to baking. Maybe the other bakers were using inferior sweetened condensed milk. I cooked mine for 5 minutes less because they were so brown, but then they were a bit sticky. Still, everyone raved and ate them all. item not reviewed by moderator and published
Um, ok. I bake from scratch all the time. These simply don't work. The proportions are wrong. They spread out and look NOTHING like the picture. The taste is fine, but not exactly presentable. item not reviewed by moderator and published
I used a fresh coconut and one 10 oz package of shredded unsweetened coconut. Added a pinch of cream of tartar. Also the egg whites were cold. Made them soft and moist. Baked at 350 for 15-18 minutes. Good recipe, easy to follow. item not reviewed by moderator and published
These were amazing! I took note of other reviews and made them in a muffin pan, no running at all. I also added 1 1/2 tablespoons of flour to the batter to prevent running. Dipped them in melted dark chocolate, soooo good! Nice and chewy on the inside, I can't rave enough. item not reviewed by moderator and published
They are sweet, mine turned out great following the recipe...I'm not sure why people are getting the pooling and sticking? Maybe the egg whites weren't at room temp and beaten well? The batter is not runny, so if it is just add more coconut. I'll be dipping mine in dark chocolate :) item not reviewed by moderator and published
I made these in the past and misplaced my cookbook with the recipe. Thanks food network for carrying this recipe. I can't wait to make these again. They are delicious and not at all like those fake colored ones you see in bakeries!! item not reviewed by moderator and published
I just don't get it. I am an extremely experienced baker and cook (graduate of professional culinary school) and these were terrible. I had the 'runny' experience with these. The batter looked fine until they were in the oven a bit, then the puddling at the edges began. They didn't flatten out, but the weird pooling solidified and tasted really eggy and unappealing. I trimmed it off, but this recipe is not worth the trouble. item not reviewed by moderator and published
These are delicious. Yes, they ran slightly around the edges but its the condensed milk, not the egg whites. Who cares! These are the best I have ever had. Because I like almond flavoring I do 1/2 tsp. pure almond , 1/2 tsp. vanilla. item not reviewed by moderator and published
I made these for my son and my best friend who are in love with all things coconut and they were a huge hit! For the reviewers who found them runny, I think you just need to ensure the egg whites are beaten to the right consistency. Next time I'm going to use almond extract and I think they will be even more amazing. WTG Ina! item not reviewed by moderator and published
Recipe came out perfect! The cookies held their shape and tasted great. I opted for the fat-free sweet and condensed milk and it was delicious. item not reviewed by moderator and published
Not as good as I expected. The cookies puddled around the edges and although tasted well enough I will say they were really sweet. I used Alton Brown's macaroon recipe the 2nd time and WOW what a difference! Less sweetened condensed milk and sugar in the meringue made all the difference. The Contessa's macaroons are denser and sweeter but don't hold together as well and the milk/egg puddles at the edges. Use Alton's. item not reviewed by moderator and published
Another one of those wasted MONEY recipes this site is terrible how many other people are getting duped by this site needs to be shut down...... item not reviewed by moderator and published
These are similar to the ones I make but I only use 1 cup of the sweetened condensed milk and add 1/2 tsp cream of tartar to the egg whites item not reviewed by moderator and published
Coconut Macaroon recipe is wrong formula. The photo looks good formula does not work, it spreads out &amp; looks like a macaroon siting on top of a flat pancake. I made it exactly by Ina's recipe. PLEASE test these recipes before you post. I wasted ingredients!!! item not reviewed by moderator and published
Won't use this recipe again. Tasted ok but not dense enough and didn't hold together well enough. Didn't like the egg tasting goo around the edges. Best macaroons I ever ate were at the Beau Rivage. Going to try to find that recipe. item not reviewed by moderator and published
Holy Cannoli, these cookies taste great. They will need to be hidden from me before the guests come. Super easy to make. My only complaint is that they do stick to the parchment. item not reviewed by moderator and published
This is my first time to make this, and it's very easy. I make this for my co-worker for Christmas treats and I add more coconut to lighten up the sweetness which everyone loved it. item not reviewed by moderator and published
I made this recipe twice and had to throw both batches away. I thought I didn't beat the egg whites long enough the first time because the cookies did not hold their form. So, I made them again and whipped the egg whites longer and even added a stabilizer. They were still runny. I'm thinking that a whole can of condensed milk is too much. Maybe half the can would be sufficient. The flavor was great. I might give them another try. Maybe the third time will be the charm:) item not reviewed by moderator and published
Very tasty and easy! The trick I found when making these is to put the batter in the fridge so it sets up and keeps it from running while baking...worked like a charm! item not reviewed by moderator and published
I have been making this recipe for few years as a small gift to my friends. They absolutely love it and my family as well. Thanks to Ina! item not reviewed by moderator and published
Not sure why the other reviews say these weren't good. These are the most requested cookie recipe from my husband and son. They devoured the first batch right out of the oven! In fact, just made a batch for my husband's hunting trip. I make them exactly as the recipe calls. The key is whipping the egg whites thoroughly. Never had them be runny or pooling. They come out perfect every time. Brown on the bottom and chewy in the middle. This is definitely a go to recipe that will stay in my recipe box indefinitely. item not reviewed by moderator and published
I wasn't crazy about these cookies. They looked good but the condensed milk overpowered the cookie. I won't make these again. item not reviewed by moderator and published
Not a big fan of these cookies. Sure the cookies taste good, but I experience the pooling around the cookies and they stick to the parchment paper really bad. I couldn't even pull one off without taking the paper with it. I will look for a different macaroon recipe. item not reviewed by moderator and published
I made these for a Hawaiian potluck at work. Everyone raved about them. I also took the advice to add some almond extract.. i did 1/2t. vanilla and a 1/2t. almond. I didn't have any trouble with them spreading. item not reviewed by moderator and published
Very easy to make and modify for my convection oven. Its just my husband and I and I usually cut recipies in half and adjust temperatures for my small convection oven. This is great. item not reviewed by moderator and published
Great recipe! A little bit of crispness around the edges and chewy in the middle -- just right. They did pool just a tiny bit around the edges, but not runny by any means. I don't think I whipped the egg whites quite enough. Definitely a keeper. item not reviewed by moderator and published
Very easy to make. These macaroons are dense and chewy. Would be excellent dipped in chocolate. If you are looking for a lighter cookie, go for one that doesn't call for sweetened condensed milk. : item not reviewed by moderator and published
These are amazing! So easy and delicious! I even dipped half of each cookie in melted chocolate! DEVINE! item not reviewed by moderator and published
These are okay. They are very sweet; and I find that after the baking time, they weren't very brown on the top/ bottom so I had to bake them longer. Baking them longer also helped to peel them off the parchment; otherwise they stick. Also, the pooling that some people mentioned, I also experienced. It wasn't horrible but I expected them to have a more defined shape like traditional macaroons but didn't get that. I think I will look for another recipe instead of this one. item not reviewed by moderator and published
I love this recipe!! These are so easy to make and turn out awesome. I double the recipe and make them every Christmas. I drizzle melted dark chocolate on half and leave the rest plain. Either way they are to die for. item not reviewed by moderator and published
I've made these several times, always come out great and have been asked for the recipe to which I give the credit to Ina. While I'm not Jewish, I love to give these out as Passover gifts to my Jewish friends. They always love and appreciate them. Sometimes I dip them in melted chocolate for added decadence. item not reviewed by moderator and published
I added more coconut than directed and they were still very runny. They all came out with hardened "pools"of eggs white around the edges. I also thought they were extremely salty. I will retry; something must have been off. item not reviewed by moderator and published
So incredibly easy and delicious. They are always a big hit. I dip some with melted chocolate. item not reviewed by moderator and published
I tried this out and it was very yummy. I found it easy to make these if I chill them in the refrigerator. I bake these once every week. item not reviewed by moderator and published
I have made these 4 times and they turned out great 3 times. The difference was that I used parchment paper on those successful cookies. I also found that sometimes the eggs are bigger and I have to add a little more coconut to it so it's less runny. The one time it was bad was when I put them directly on the cookie sheets after I greased and floured them, what a mess. So make sure you use parchment paper, it makes the macaroons stand up and not run. item not reviewed by moderator and published
EPIC FAILURE! What I was able to scrap off the cookie sheets was delicious, however, that was not much. I tried one batch with the parchment paper and couldn't get them off the sheet. Then I tried another batch with cooking spray and no parchment paper and they came off the sheets in clumps... So disappointed!!! item not reviewed by moderator and published
I really enjoy these macaroons and have made them for several years. I do have one major modification - I do not add the egg whites. I use the proportions as stated for coconut, sweet condensed milk and vanilla and occasionally will sprinkle pecans and dark chocolate chips. I also make mine fairly large. Without the egg whites, there's really no pooling and they have a very fudge-y interior. It is the perfect macaroon: chewy and moist on the inside, crisp and toasty on the outside. item not reviewed by moderator and published
Make these today! They are super simple and really delicious. We did not have any problems with recipe or the oven smoking as mentioned in another post. The only problem we had was trying not to eat them all!! item not reviewed by moderator and published
I've had no problem with the recipe, they've always turned out well. My only complaint is that they seem a little bit too sweet for my taste. item not reviewed by moderator and published
Incredible. I cannot stop eating these! item not reviewed by moderator and published
Excellent recipe Ina, not sure why a few fellow posters are having difficulty with this recipe. Perhaps some did not use (room temp. eggwhites? I have made this particular cookie several times and it has always turned out perfect!! Thank you. item not reviewed by moderator and published
Something is wrong with this recipe. The batter was perfect until they started to bake. They were in the oven for 12 minutes and smoke started pouring out of the oven. The bake time must be wrong on this recipe. item not reviewed by moderator and published
I've made this twice - definitely tricky to get the batter just right - but very yummy! I like it best with: unsweetened coconut and dipped in melted Dark Chocolate Coconut bar that I get from Whole Foods (365 brand in candy aisle. I'm particular about preservatives so I get finely shredded unsweetened coconut from Whole Foods (or sweetened shredded coconut at Trader Joe's during the winter holiday season. It's helpful to read other reviews suggesting what to do about preventing a runny batter. I also use a small ice cream scooper so I can make double the amount of macaroons. item not reviewed by moderator and published
The batter was not at all runny - my 6 yr old made them almost by herself! They did stick to the parchment a bit, but they are delicious and somewhat chewy - almost like the middle of a mounds candy bar. Don't know why others are complaining - just follow the recipe - if you don't whip the egg whites, they WILL be runny. or if you don't use SWEETENED CONDENSED milk. item not reviewed by moderator and published
These were VERY watery and stuck to the parchment paper. They were not even edible. I do not recommend this recipe! item not reviewed by moderator and published
I don't know why people are complaining about ugly and runny. Mine turned out perfect. I did whip up a pretty powerful meringue, so maybe that is the issue people are running into. I also felt like these had the perfect blend of chewy yet toasted crunchy. This is definitely staying on my baking list. PS: I added three tablespoons of key lime juice and some lime zest to these this go around. YUMMMMY. I have to keep myself from eating them all up before the party! item not reviewed by moderator and published
Very disappointing. It's runny and shapeless, tastes like coconut out from the box. They didn't make it to my holiday table, real waste of time and money. item not reviewed by moderator and published
Oh, Ina! I am a huge fan and decided to try your recipe this year, rather than the one I have been using for years. What a mistake! The flavor is good, but the consistency is terrible. The batter is runny and I read reviews complaining of this problem prior to making it. I agree with another reviewer that, based on appearance, I cannot give these away to friends and so I have to buy more ingredients and go back to my old recipe. How annoying is that? item not reviewed by moderator and published
runny, stuck to the wax paper and fell apart. Flavor was there, like all Ina recipes, but had to throw out and couldn't gift to my friends as intended :(. What a waste! item not reviewed by moderator and published
I wanted a coconut macaroon that tastes like one from a bakery. These did not compare :-( They are not as sweet and the texture is as if you are eating shredded coconut right out of the bag- not so with macaroons from a bakery. They stuck together well and held their shape but the but didnt have a uniform texture like a macaroon should. The outside was kind of "candied" and chewy and the inside was hardley different than shredded coconut right out of the bag! Needs to be sweeter, smoother, and uniform texture throughout. Wont make again. Edible, but gave a one just to make a dent in the 4 star review. Coming from a macaroon connoisseur, PLEASE dont be fooled by the 4 star review. Definately not worthy of more than 2.75 stars item not reviewed by moderator and published
The first time I made the macroons they were runny. I now only use 3/4 can of the condensed milk. Also, I add a little almond extract. They are delicious !! item not reviewed by moderator and published
I can't imagine why peoples batter was runny? Did you not beat the egg whites stiff enough or possibly use evaporated milk instead of sweetened condensed milk? Either way these were super easy and yummy. Great use of left over egg whites from eggnog recipe. Love! item not reviewed by moderator and published
The batter was so runny. I couldn't figure out why, then I realized that the coconut measurement is by weight not volume so following the line on a measuring cup will not work. I added more coconut, about 3 1/3 cups and they were great. item not reviewed by moderator and published
awful they were awful! item not reviewed by moderator and published
I did everything according to the instructions. The batter was so runny. I put a couple in the oven just to see if by some miracle they would rise. They were flatter than a pancake. I have no idea what went wrong. I ended up putting them in a oblong dish, baking them and then rolling them into balls and coated them in chocolate. We now have macaroon chocolates. They did taste good. item not reviewed by moderator and published
These are very easy to make. These are the macaroons I've always loved when I was a kid but could never find them to buy. Thank you! item not reviewed by moderator and published
These are the best macaroons ever! Hands down, I have made different ones, some with flour. My family and friends love these ones!They are the only ones I will ever make! Thanks for the recipe! item not reviewed by moderator and published
These were AMAZING!! They were quick and simple to make. It's a great recipe to make with kids!! I love how the condensed milk caramelized around the bottom of the cookies. So delicious!!!!! item not reviewed by moderator and published
I have made these many times and think Ina's recipe is the BEST for macaroons, and it's very easy! I use unsweetened coconut to lessen the sweetness a bit and add 1/4 teaspoon of almond extract along with the vanilla. I solved the "puddling" issue by beating the egg whites until they were very stiff and dry and adding 1/4 teaspoon of cream of tartar to get really fluffy whites at our 7,000 foot altitude. Everyone loves them! Thanks, Ina, for another wonderful recipe. Suzanne item not reviewed by moderator and published
Delicious! and Easy!. I had some extra egg whites and wanted to put them to good use so this is the recipe I chose. I am going to dip the cooled macaroons in bittersweet chocolate for some yummy contrasting flavor. I did think they were a little too sweet so I think next time I'll increase the egg whites and decrease the condensed milk. A must try! item not reviewed by moderator and published
These are awesome!!! Who cares if they run a little...it makes them unique looking!! These are delicious macaroons!! I usually keep some plain, drizzle some with good semi-chocolate and some with the chocolate and slivered almonds!! These are always a request from friends and family!! Love you Ina!!! item not reviewed by moderator and published
They came out sweet, gooey/chewy, and did not flatten out. I did end up dipping the bottoms in chocolate, as one reivew mentioned they tried. Either way, they were good! item not reviewed by moderator and published
These came out good. After reading the reviews, I didn't want to risk the cookies running, so I baked them in a mini muffin tray with liners. They came out perfect, but the taste was missing something. I drizzled semisweet chocolate over the top, and they were really good. I think these are as good as coconut macaroons get; it's just not my favorite desert. Too much coconut for my taste. Definitely will make again for company though item not reviewed by moderator and published
Ran as if the pan was shooting at the cookies!... My Big mama used to make macarones and I have used her recipe a bazillion times, this has never happened. I love Ina but this recipe did not turn out well for me. Total flop... In front of Boyfriend's mother. I do not have recipe memorized but next time I will stick with Big M. item not reviewed by moderator and published
These are the most delicious cookies. I wouldn't change a thing, except maybe dip the bottoms in chocolate for a variation as earlier reviewers suggested. Ina's recipes are the best!! Last night my husband said that these macaroons are the best he has eaten in his entire life...he also cautioned me to hide the leftovers well, because he will not be responsible for what happens if he finds them! item not reviewed by moderator and published
YUMMY!!! EASY!!!! item not reviewed by moderator and published
Excellent..!!! Also try to dip the tops in melted chocolate for even more flavor..!!! item not reviewed by moderator and published
Made this recipe many times and always get rave reviews. And yes...they do run a bit. Simply let them cool and trim up the edges with a sharp knife. Problem solved and no one ever knows a thing. item not reviewed by moderator and published
Real easy to make and is delish! I get many requests for me to make this cookie!!!! item not reviewed by moderator and published
I read the reviews, getting ready for a party. Feared the spreading. Couldn't afford a flop at this late date, so I did half the recipe on silpat, and half in no-stick mini muffin cups, lightly sprayed with oil. The ones on the silpat did spread a bit more than I would have liked but are OK. The ones in the muffin tin had to be frozen to be removed whole - but that worked. Taste the same on both. Baking in a very hot and humid kitchen. Don't know what difference that would make. Original inspiration was a tin of rum and coconut macaroons from Florida. Haven't figured out how to incorporate the rum without disturbing the chemistry of the cookie. item not reviewed by moderator and published
These Macaroons are delicious!! The are so chewy and they smell great!! One thing that you have to be careful about if to first of all be delicate with the batter because otherwise the condensed milk sinks to the bottom. Second, make sure that you whip the egg whites and salt first instead of just adding them straight into the other mixture; i made that mistake the first time that I made them and they didn't turn out as chewy. -For a fun twist add chocolate chips into the batter. The chocolate melts in your mouth;they are fantastic!!!! item not reviewed by moderator and published
mind too....:( item not reviewed by moderator and published
Anyone who makes this, keep in mind to keep an extra pack of shredded coconut and mix it in until the coconut to wet ration is 2 to 1, put them in mini cupcake tins if you want them to be perfect shaped and not goo around. item not reviewed by moderator and published
you mentioned fresh coconut, cream of tartar, and egg whites only. no mention of condensed milk. is your recipe go without condensed milk? I like to see without it. I'm just curious. item not reviewed by moderator and published
um don't think he was rewriting the recipe jus adding to it...you need the milk yo! item not reviewed by moderator and published
...there's a difference between coconut macaroons and macaroons/French macarons(fake colored ones)...French macaroons are 1 of the most difficult to execute and have filling...the egg whites are what they have alike...but both can be delicious! item not reviewed by moderator and published
I don't know where you went wrong, but my macaroons made with this recipe turned out great and were easy to make. item not reviewed by moderator and published
Try letting the ingredients sit a bit and bake them in a mini cupcake tin sprayed with non-stick baking spray. You can also add more coconut to make the coconut to wet ingredients ration 2:1 and a 1/4tsp of cream of tartar will help with stiffer peaks. item not reviewed by moderator and published
I HAD SAME EXPERIENCE. The Macaroons in this lovely photo were not made with Ina's formula, Recipe DID NOT WORK, WHAT A MESS!!! item not reviewed by moderator and published
maybe you have a dirty oven. item not reviewed by moderator and published
the recipe specifies parchment not wax paper. Mine turned out perfectly. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies