Farm Macaroons

I used A 24 oz bag of sweetened coconut flakes that I had on hand. After looking at the other reviews, I used the whole bag. Also had no cream of tartar so substituted 1/4 tsp lemon juice. I had no trouble with the meringue – I used the regular paddle in my KitchenAid at top speed and had firm egg whites in just a couple of minutes with cold egg whites. I added chocolate chips, used a medium cookie scoop, and baked at 325 for 20 Minutes and turned off the oven and left them for another 20 minutes or so to cook through and finish toasting. They came out beautifully. Toasty brown and round and were the best tasting macaroons ever!

this recipe didnt work for me. couldnt get the eggs to whip up right. they spread out in to big flat crusted messes with gooy batter under the top crust wich was brittle and fell apart when i tried to remove them fom the rack.

I was very dissapointed. They did not turn out at all like the picture. I followed the recipe exactly. I won’t make these again.

Perfect christmas time cookie, should have doubled the batch. Turned out light, perfect sweetness and were not gooey like the condensed milk recipe. These are the macaroons I had as a kid when people didn’t use shortcuts to make the recipe easier.

I haven’t actually made these cookies. My father is staying with me and he is type 1 diabetic. I wonder if anyone has made these using Truvia baking “sugar”? I made some macaroons for him last week (he loves coconut) but that recipe didn’t use flour or cornstarch. They weren’t bad but not really what I was hoping for.

I will make it again. With less sugar. I added dries dice pineapple they turn out really good.

IT was too sweet for my tastebuds, actually the whole family. I followed the recipe as it was my first time making macaroons. I guess i did something wrong at the egg stage as they spread in the oven and looked more like macaroon cookies. Were chewy like cookies, the texture I think needed less sugar and more coconut and maybe a little more flour…………next I will experiment…………will come back when I have done so……………

Not sure what went wrong but my macaroons turned out flat, either way delicious!! Would use again

Love this recipe. Perfect as is.

Yummmm! These remind me of the ones my mom made for us when we were kids. Thought I’d never find the recipe again and this is the one!

I made these Macaroons for a bake sale. I had my husband try them and they turned out excellent. 2 things that I had to do to the recipe is add another 1/4cup of flour and Bake it at 350. Changing the batter it was still somewhat thin, but they turned out good. I would definitely make them again.

Wonderful cookie, I love the fact that it uses simple basic ingredients, not a can of this or a box that, also a great way to use up extra egg whites,(used the yolks to make noodles) I will definitely make these again.

I’m always trying different macaroon recipes and just can’t find that “one” Finally found it! These are without a doubt the best I ever made! I think I went a little heavy on the coconut but I just love coconut! Oh, and I do think parchment paper works better than a greased pan!

I lot like divinity and not macaroons I was hoping for. they were still good.

I tried this recipe today for a cookie exchange but I must have done something wrong, they did not look like macaroons nor taste like a good macaroon. I measured all ingredients exactly. Maybe, my idea of Stiff Egg Whites is wrong. When the eggs whites stood up without falling, I thought this was stiff. The did not get done in 18-20 minutes in a 300 degree over. The macaroons were flat,sticky, and tasteless. I am not through with Macaroons, but I will try another recipe next time. I ended up making Rum Balls for the exchange. I had a previously used recipe for them. I would rather not rate the recipe since it may have been my problem, but I have to to send. Clint

I wanted to get a little more color on these and they ended up being a tad dry. My fault. Dipped bottom in milk chocolate then chopped toasted almonds.

I might leave the almond extract out next time. As it was I only used 1/8 tsp and I still felt it was a bit strong, but I’m not terribly partial to almond extract in the first place. I also had them flatten out a bit on me even though I put the batter in the fridge for an hour before cooking. The egg whites were as still as I could get them. Maybe more coconut next time? Also, they stuck to the pans a bit. I used a non-stick pan and followed the directions about butter and flour. Next time I think I’ll buttering and flouring parchment paper and see if that helps. I’ll try them again though. Nice and crispy on the outside, chewy in the middle.

Finally a trust-worthy coconut macaroon recipe that uses 4 egg whites! I always make a unflavored gelatin salad around the holidays that uses 4 egg yolks. I’ve been trying out macaroon recipes every year for many years and was never satisfied until now. This one is a keeper. I made it without making any changes or additions.

Love these. Make them all the time so better share a review. A sweet, weightless, treat. I make them small – 20 to a large cookie sheet. They freeze beautifully in zip locks then in tupperware to protect them. Very different but just as good as the heavy chewy version macaroon that uses sweetened condensed milk. But more elegant if you are doing a special event or tea

This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup – because I used sweetened flaked/shredded coconut. It’s plenty sweet, although I like my desserts to be not *too* sweet. 🙂 I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.

either i messed up or this recipe is not for newbie cooks.