Coconut Macaroons

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My macaroons apparently turned out perfect. I hate coconut so I didn't even eat them, but I was having a tropical theme party so I felt they were required. Everyone absolutely loved them. They looked gorgeous. I read the previous reviews and used a few suggestions. Whipping the egg whites really stiff, more coconut than the recipe called for, and refrigerating the batter before baking.

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So, this is a great recipe, but I have a few recommendations to make it come out better. If you whip the egg whites until stiff, the batter will hold its shape when cooking. The cookies are very sweet, so I added an extra 1/4 tsp of salt to the coconut batter. Also, DO NOT USE PARCHMENT PAPER to bake them, use a Silpat on top of a cookie sheet. Macaroon batter is very sticky, I used parchment paper for the first batch and the cookies would not separate from the paper after baking them. After the cookies cooled I dipped half of each cookie in chocolate ganache and then refrigerated them.

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I wish I had read the reviews first. The condensed milk also spread out on mine. I used fat free condensed milk and thought that might have been the reason but I see that's not so. I will try them one more time, refrigerating them for a bit before I bake them. On the show they certainly did not look like mine or a number of others who tried them too, I see. Any responses from Ina?

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They were definitely lacking. I don't know what it was but they weren't the thick, chewy Macaroons I'm used to.

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This is the second recipe of Ina's in a week that has let me down. There is WAAAAY too much sweetend condensed milk in this. It doesn't combine with the coconut and it separates and carmelizes on the bottom of the pan making it impossible to get the cookies off the sheet. I put two dozen in the oven, but only managed to salvage 10 cookies. They taste alright, but with the sweetened condensed milk all leeched out onto the pan I think they can taste better. I'll give it one more go, but start with only half of the S.C. milk and see what happens.

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Ok, I was a little scared to try this with some of the negative reviews, but I found it very easy.
I whipped the eggs to stiff peeks, then folded it with the coconut mixture, let cool for 30min in the ice box. I have a convection oven so I tried to adjust for that. Cooked at 325 for 20 min. and they were perfect, sl. toasted on the outside and chewy in the middle. Oh by the way I used fat free condensed milk.

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THIS IS THE ONLY MACAROON COOKIE I HAVE EVER MADE!I BELIEVED THEY WERE TOO MUCH TROUBLE,THEN MISS INA TO MY RESCUE. ONE DAY, I'LL TRY HER DARK CHOCOLATE SAUCED TOPS!NICEST PART? I CAN RECALL RECIPE W/O CHECKING. PLEASE USE A SCOOP TO MAKE THEM EVEN SIZED. A 2 TBLS.SCOOP IS DEFINITELY WORTH ADDING ALL INDREDIENTS AND GIVE AS A GIFT.DELISH!A NEW BIT OF INFO~WE MADE A BATCH THIS PAST WEEK AND MADE THEM MORE ROUND AND PRESSED THE CENTRE DOWN TO FILL W/JAM,CHOCOLATE DROPS AND EVEN LEMON CURD WAS CONSIDERED. YES, WE DID REFRIGERATE AND THEY WERE MOIST & LASTED FOR DAYS!PLUS, NO STICKYNESS...

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In the last week I have made 4 batches! The last 2 I added 1/2tsp of Almond Extract and found the cooking time in my gas oven to be 22mins, then take out move to cooling rack. I then put them on broil turning the pan every minute until you make a full cicrle. this gave them a great browned look with a nice crunch! def a kit I must say!

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I'm a big Ina fan too, but I found this recipe to be very sweet and a little sticky. It probably is a good idea to cool the batter in the refrigerator first before baking, because my cookies did spread. I'm sorry to hear they don't keep well. I made a batch for Valentine's Day for my co-workers. Hopefully, they're still good for Monday!

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Amazingly easy recipe for macaroons. Great flavor with a light lovely texture. My family adores them and so do my guests! A fast easy recipe when you are in a pinch that still gives an elegant appearance to your table.