Macaroons III

It needed another ingredient to bind it together. Macaroons fell flat. They came out more like a gooey candy.

I made them a little bigger and they came out more flat, dropping the dough on parchment paper. I melted 1/2 cup dark chocolate chips and 1 tablespoon butter and separately 1/2 cup milk chocolate chips and 1 tablespoon butter in the microwave, stirring well, then dipped half the macaroons in the dark chocolate mixture and half in the milk chocolate mixture, dipping the bottom and using a spoon to sprinkle some chocolate on top of the cookies. I laid the dipped cookies back on the parchment paper to cool and let the chocolate set.

2 alterations in my kitchen might by some, be considered a helpful/delightful addition. I reduced 2 teaspoons of vanilla by half and added 1 teaspoon of almond extract, then mixed ingredients as per recipe. Setting mixture aside while mixing 2 egg whites & 1/4 tspn of salt to stiff peaks, adding whites to coconut mixture & fold ing it in completely. The egg whites help the coconut toast evenly, and the bottoms of the macaroons brown to a nice warm gold. I used an ice cream scoop 1/2 to 3/4 (choose amount and remain consistent with amount) full of mixture to make identical macaroon mounds on parchment lined sheet and at 325 deg. F, cook exactly 25 mins.. (Consistent sized macaroons all toast up together.)…

These were so easy and delicious! I will be making these for my Christmas cookie tray.

Perfect recipe! Used unsweetened coconut and covered tray with parchment paper. No issues with sticking or spreading! Will definately do again!

I added the 2/3 c. flour someone else mentioned, and they turned out beautifully! It’s a good thing I didn’t find this super easy recipe earlier, because I love macaroons! 😉

I’ve made this recipe for many years just because of the simplicity. I have found that when my mixture spreads, if I add more coconut to the mixture that stops the spreading because it takes care of the extra liquid.

This recipe is great! I followed the recipe as far as the ingredients go… I did read another review that suggested turning up the temp of the oven for the first part of cooking, and that is what I did. This is a KEEPER!

These were so simple to make and very very tasty. My mom made them first, and then I tried them, she made hers by a teaspoon full, I thought they were too small so I used a full heaping teaspoon full, they were perfect. No sticking on the cookie sheets, nothing to making these little gems and a big hit in my family! Thanks for sharing!

if i could give it 0 stars i would…they were sickly sweet and all that sugary condensed milk burned really easily!

this recipe should me made on parchment paper. no clean up and the macaroons slide right off.

Our class loved this tasty easy to make recipe- very sweet, and we changed to add 1/2 tsp Almond extract and 1/2 tsp vanilla for a full flavor. Next time we will cook them a little longer.

This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in years past. Another thing I recommend is once you scoop the “dough” on the mat is to damp your fingers and lightly tap down any of coconut flakes that may be sticking up to prevent burning. These cookies also need to sit awhile before enjoying being that if they don’t have time to fully cool, they will fall apart. But nonetheless, great macaroon in my book. Oh, side note: I used Fat free condensed milk this time and they came out great!

This one flopped for me. I greased my pan very well even though it was non-stick, but they stuck. It was so bad I thought I would have to throw the pan away. They did taste good — what could be scraped up.

I was going to add this recipe myself, seeing as I made it last night, but I found it already on here instead! I used 8 cups of unsweetened coconut, 1 small can of sweetened condensed milk, and two teaspoons of vanilla extract. I had to use my electric mixer to mix everything really well. Simply drop these onto a well greased pan and bake for 8 minutes. They are fragile when they first come out, so be careful when you transfer them on a plate to cool. I love these simple treats!

Wonderful. I wanted to add something to my Christmas cookie plate that wasn’t chocolate. These were quick, easy & very tasty. Next time I’ll try either dipping in chocolate or adding chocolate chips.

Growing up in Germany where all sorts of Macaroons are a given during xmass, I was not impressed. I should have questioned this when this recipe only called for 3 ingredients, no egg whites no powder sugar. Traditional Macaroons are more of a Meringues type cookie.

I didn’t enjoy this at all.

I really don’t like cocounut but had some left from another recipe and wanted to use it up. Needless to say, I didn’t try the cookies but the people that did loved them. I found this to be easy to make and I had all the ingredients on hand. I’ll use this recipe again for coconut loving friends in my Christmas cookie trays.

We cracked the code — UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut, which resulted in a delightful macaroon soup. We realize the recipe doesn’t call for sweetened coconut, but when you hit the baking aisle of the grocery store, that tends to be the first (and often only!) type you see. So, on to the health food store for unsweetened coconut, and macaroon perfection was soon achieved.

I’m not a great coconut lover myself, but I baked it for my sister’s boyfriend who loves it. He said it was delicious, but I don’t really trust him on that point. This is more kind of a candy than a cookie. A piece of advice, though: grease your hands before dropping dough, or do it using two teaspoons.