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Coconut Macaroons Recipe

Coconut Macaroons

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (289)

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Average Rating:

Total Reviews: 289

Showing 101-110 of 289

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  • on December 20, 2010

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    Not only was it an extremely easy recipe to make - it is by far the best tasting macaroon that I have ever made! It tastes like something from a gourmet cookie shop! If you don't make these, you are crazy!

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  • on December 20, 2010

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    WOULN'T BE CHRISTMAS WITHOUT THEM. MY FAMILY LOVES THEM.

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  • on December 20, 2010

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    I have always said I never had a bad recipe from Ina.....some I liked more than others but all were very good and more consistently good than with other Foodnetwork chefs. This was a HUGE ZERO. First one ever from her. Couldn't believe it and tried it 3 different times assuming I had done something wrong. Did it with parchment, without parchment, top shelf, middle shelf. The sweetness and flavor were good but they sure never puffed up like the picture and I had a terrible time peeling them off parchment. Boo Hoo. My first disappointment from Ina. I wouldn't try these again.

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  • on December 18, 2010

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    This was terrible! Not expected from Ina! Please don't waste your time on this one. The cookies looked like they were sittting in a puddle of condensed cooked milk.

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  • on December 18, 2010

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    I was so excited to try and make these macaroon cookies, and unfortunately I didn't read that if you use wax paper your cookies will get stuck to the paper and you will not be able to take them off. I had to throw away the entire batch. They never got flat on me as I read in other reviews, but I did also beat the egg until it was stiff. The one I did taste before tossing was delicious, I cooked for the 25 mins and the coconut was darker than on the picture, but not burnt. I will try this receipe again , but spray the paper before cooking next time to avoid sticking and use less condense milk.

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  • on December 17, 2010

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    These spread out almost flat and puffed up between the macaroons. Then I could not get them off the wax paper (I did not have parcement paper and recipe should have mentioned this. Big disappointment. If you make these, use 10-12 oz. condensed milk (1 - 300 ml. can and chill the batter.

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  • on December 14, 2010

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    This recipe was a big disappointment. They did not turn out well at all. I'm not sure if I beat the egg whites too much or not enought. Also, they are very sweet. Actually, they are too sweet. I will not attempt this recipe again.

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  • on December 13, 2010

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    this recipe was horrible! i did everything i was supposed to do and they turned out flat, and yes, they're supposed to be sweet, but this is overly sweet, very disapointed..

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  • on December 13, 2010

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    This recipe was an instant hit with everyone who tried it. I followed the recipe but only used about 10 - 12 oz of condensed milk since a lot of reviewers said it was too sweet. I also dipped the bottom of the cooled macaroons in melted dark chocolate and it was delicious! This has been requested for our Christmas party! Try the recipe, you won't regret it! Live a little!

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  • on December 12, 2010

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    Scrumptious! I used all the ingredients as listed; whipped the egg whites stiff and folded them in gently, refrigerated the "dough" for an hour or so to help keep the scoops in their shape. Baked for about 20 minutes (watch closely; they're easy to burn. Yes, these are sweet; macaroons are supposed to be sweet! YUM! A huge hit at my cookie exchange today :

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