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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 61-70 of 289

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  • on October 26, 2011

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    Update from my most recent 5 star review...for those whose cookies are spreading...after trying several remedies including half way thru cooking would take them out of oven and reshape, also let them cook the whole way thru and when cooled would trim the spreaded part. You need to make sure you use x large egg whites and that they are stiff enough but most importantly after putting the doughballs onto the cookie sheet lined with parchment paper lightly sprayed with Pam, I put the sheet in the freezer for 15 minutes, then into the oven. Also kept the remaining dough in the fridge between batches. Cook only one batch at a time. They came out PERFECT this morning!

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  • on October 13, 2011

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    I followed the recipe closely, except, I used half sweet and half unsweetned coconut. It was very tasty, but, I ended up with cookies. I think I will try less milk, or maybe the brand of condensed milk makes the difference. I did not use cream of tartar, any suggestions?

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  • on September 22, 2011

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    I made this recipe just today and i agree that the taste was good but the texture was rubbery and too soft. So, right now i just spread it onto a parchment paper and its pretty thin so it can be crunchy and like a cake. So, hope that will turn out good. But overall it had good taste but not like a COOKIE.

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  • on August 22, 2011

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    I LOVE, LOVE, LOVE this recipe. Super easy and super moist!

    I have made this recipe a gazillion times and it needs no altering. If your cookies puddle on the sheet pan, make sure you're using EXTRA LARGE eggs as the recipe directs. Also, I found that if I use a smaller scoop size -- about 1 Tbsp -- to drop the batter they work much better.

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  • on July 14, 2011

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    Made this exactly as recipe is written and while they taste good, they were a rubbery texture. Will follow consensus advice for next time: use less sweetened condensed milk and non-fat and chill the "dough" prior to baking.

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  • on July 14, 2011

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    I am planning on making these to put on my daughters birthday cake. It is a Barnyard theme. These are going to be "haystacks". :

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  • on July 07, 2011

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    These are a definate must! I'm 13 and made these for my mom on mother's day and she loved them! I'm now going to sell them at an art walk and watch others love them! Thank you Ina! Haha!

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  • on May 22, 2011

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    great! it was chewy crunchy at the same time

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  • on April 24, 2011

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    I read past reviews before making these for easter dessert. Based on what others said, I reduced the amount of condensed milk slightly and beat egg whites just a little longer than the recipe suggested. Using a Silpat for these is definitely the way to go! They pick up very easily off of the mat. Cooked at the normal temp for 25 minutes and they turned out fantastic! Will dip them in chocolate for guests! Great, easy recipe Ina!

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  • on April 23, 2011

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    Made these twice. Once just like the original recipe, with the exception of refrigerating for an hour. They ran a bit in the oven, but tasted great. The second time, I added an additional cup (and a bit more of coconut to the mix. They turned out great. Kept their shape beautifully in the oven, but did bake a bit longer, about 25 minutes total. Dipped the bottoms in dark chocolate, yum! Love it when a recipe comes together beautifully. Easter production crew at church are going to love them!

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