Coconut Macaroons

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Picture of Coconut Macaroons Recipe Photo: Coconut Macaroons Recipe
Rated 4 stars out of 5
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  • Read 106 Reviews
Total Time:
18 min
Prep
10 min
Cook
8 min
Yield:
20 (1-inch) cookies
Level:
Easy
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Ingredients

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

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Newest Ratings and Reviews

Read all 106 reviews

  • on January 13, 2013

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    I made these until I got it right!!! If your batter seems too wet add a little more coconut to stiffen it. As well as the only other problem was the sticking to the pan while baking, I noticed on the coconut package that they recommend you spray and dust with flour the pan much like you do with a cake, this worked,ditch the parchment it doesn't. Keep in the fridge and they will last up to a week or 10 days. I'm disappointed that some recipes don't seem to be tested or corrected. This is why I gave it 4 stars.

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  • on August 16, 2012

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    I just got done making these and thay were so good , thay are very sticky to make lol but very good , thanks paula for a good and easy recipe for these cookies , i did find a better recipe for these soory paula here it is 3 cups coconut , 1 cup sweetened condensed milk , 1/8 tsp salt, 1 1/2 tsp van extract, 1/2 tsp almond extract combine all untill well blended drop by tsp on to greesed cookie sheet bake at 350 for 15 mins let stand 5 mins before taking them off the cookie sheet these are so much better thanks

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  • on December 22, 2011

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    At first bite these are delicious, but as you continue to chew them something with the flavor is off. Bitter maybe? I think it was the cream of tartar that did this. I used vanilla instead of almond as my husband doesn't like almond. I also found cooking time almost had to be doubled in order to allow them to brown. I used parchment paper and they slid right off with no mess or sticking. There are better recipes out there, but this one is just ok.

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