Coconut Macaroons

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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.

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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.

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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.

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So incredibly easy and delicious. They are always a big hit. I dip some with melted chocolate.

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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.

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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.

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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!!!

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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.

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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!!

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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.