Coconut Macaroons

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Great, easy, and tasty recipe but mine puddled also :(

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I have made these a number of times for a dear friend of mine. They are great; however, this last time I made them I forgot and put the temperature at 350. I noticed that in about 13 to 14 minutes they were already golden. I thought I ruined them. That mistake made them even better !!!! They are alot more moist and flavorful, plus easier to remove from the silpat.
Stephanie
Melbourne, FL

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This macaroon recipe was easy and quick to make. I have never made macaroons before and this was the perfect recipe to try. These macaroons were "super delicious" and I would recommend this recipe to anyone. My husband raved about these cookies as well.

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I've made this recipe numerous times - and every time I've received rave reviews. I had the puddling problem the first time I made them.

Here's what I've learned: 1. Beat the eggs whites very stiff and make sure the kosher salt is incorporated well if you're using a stand mixer - add the salt to the egg whites not the other way around. 2. When you fold the egg whites into the coconut mixture - do it very, very gently - don't overmix. 3. Use a very small cookie dough scoop to get uniform cookies and try to smoothe the loose shreds of coconut back into the scoop (this prevents the loose shreds from over-cooking in the oven. 4. If you have to bake the cookies in several batches, as I do, keep the remaining cookie batter away from the heat of the oven to prevent it from getting too warm in your kitchen. 5. I always use my silicone baking mats (not parchment and I let the cookies cool for a few minutes before removing them to a wire rack with a very thin spatula. Frankly, my Wilton mats work better than my Silpats but I don't know why. 6. I like to dip them in milk chocolate and have also dipped them in white chocolate.

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I love to bake, and I adore all of Ina's recipes, but I have no idea what happened to this one! I too have puddles, and I really thought I followed the recipe correctly. What's the secret????? It seems like it should be so simple.

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This recipe is really simple, and REALLY tasty. The only problem I had was freeing the cookies from the parchment paper. An earlier review mentioned letting them completely cool on the parchment and NOT using a spatula, instead just peel them off. I will try this next time. I had no problem with too much liquid though. I think the key there is to thoroughly clean your whisk and mixing bowl before beating the egg whites, and don't be afraid of medium stiff peaks! Also be gentle in folding the eggs into the coconut mixture. Oh yeah, and 14oz of coconut means a 14oz bag. Hope this helps!

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Dont' know what I did wrong! Whipped those whites well but these cookies made a puddle during baking. They don't look great and I was hoping to serve them to my new boyfriend who loves macaroons! I am a good baker and don't think these will make a lasting impression. At least the ingredients were cheap.

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Very easy and very delicious!! I read the reviews first and also added a drop of almond extract and it made them out of this world. Those who said they were runny probably didn't have the egg whites at room temperature or beaten well. Mine were perfect. YUM! They are especially good warm! They will be a tad crunchy because you are roasting the coconut.

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wow! these cookies are super good. my whole family loves them. i was nervous about making them because i'd never done it before. the are soft and golden brown!

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These were amazing i've always loved macaroons but mine as well were a little runny so i added a bit more coconut and it did the trick when they had cooled i melted semi sweet chocolate and dipped then in it half way TO DIE FOR!!!!