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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 51-60 of 289

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  • on December 23, 2011

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    I have tried this recipe and it has turned out great! i drizzled chocolate on them and gave this out last christmas along with other cookies and everyone raved about these by far.
    My kids say christmas is too long to wait to have them again.I do highly recommend that you refrigerate the batter you will not regret making them. This recipe is a winner!!

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  • on December 22, 2011

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    I tried this recipe tonight and I must admit after reading the reviews I was a little skeptical. But I have to say I am so glad I tried them. The recipe was very easy and the cookies are amazing!!!! I did beat the eggs to what iI would say was stiff peaks and I refrigerated the batter between batches. They also took about 20 minutes at 325 for me. I am going to drizzle them with dark chocolate and take them into work tomorrow. The only disappointment is that I didn't pick up enough stuff to make two batches.

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  • on December 20, 2011

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    Delicious and easy. I did add 1.5 tbsp of flour to reduce the pooling at the bottom when they bake. Always get rave reviews.

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  • on December 17, 2011

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    These are my son's favorite cookie. I add chopped marischino cherries. Delicious!

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  • on December 14, 2011

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    Scrumptious! Another winning recipe from Ina! My hand-held mixer was out of commission and I didn't even whip the egg whites, but the recipe still turned out perfectly (like the photo in the cookbook! I used parchment paper and had no issues with releasing them as they slid right off after 2 to 3 minutes. I also refrigerated the batter between batches as some reviewers suggested. I like that they're not too sweet. And yet even my 3- and 6-year olds loved them. They did spread a bit but the golden crispy edges are almost the best part!

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  • on December 13, 2011

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    I used to order these at a bakery and never found a macaroon even close to the bakers. This is an exact match...even better!!!! I made them today and agree with a few other reviewers, Egg white need to be stiff enough and while a pan is in the oven I refrig the rest. I had an issue of the eggbatter coming away from the coconut while baking first batch until I refrigerated it in between. I used silicone mats instead of parchment and they still stuck...need to cool a few minutes, then I use a chefs knife to run flat underneath like a spatula and they release very nicely. I dip half in dark chocolate and they are incredible. I dont usually worry about brands but I believe the better coconut is more moist and is important to incorporate the condensed milk very evenly into coconut. This should be very moist before adding egg white and folding them in evenly is very important. These stay very moist and can be frozen.

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  • on December 13, 2011

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    My macaroons came out perfectly- my boyfriend loves them! I did follow one reviewer's advice- I refrigerated the dough between batches and only cooked one batch at a time. I didn't have any problems with them at all.

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  • on December 11, 2011

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    I love Ina's recipes but was disappointed with these macaroons. They were cloyingly sweet and while the batter didn't run, the cookies stuck to the parchment like cement.

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  • on December 10, 2011

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    Super easy and fast, my only problem is that the edges always looked burnt. They were still standing tall, but I think next time I'll put them in cupcake holders. Great recipe, everyone loved them!

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  • on November 16, 2011

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    THIS RECIPE IS THE EASIEST AND MOST FANTASTIC EVER! I MAKE THEM OFTEN AND DRIZZLE MELTED CHOCOLATE FOR EXTRA DECADENCE!

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