Light and Fluffy Coconut Macaroons

Great ,enjoyed a lot when you need a coconut desire.I have made several times

Excellent recipe! Thoroughly enjoyed!

wonderful

Easy, tasty and so pretty

Made these today, really good. I had to add more liquid. I was using unsweetened organic coconut and it was dry. I added more extract and it was still too dry so I added whipping cream. When the dough was wet enough to stick together, I baked them. Easy recipe, maybe don’t use drier coconut. My coconut felt dehydrated. I had just made lemon bread and had 2 egg whites to use, so score, time for macaroons!

I had almost 1 cup of egg whites left from another recipe. I froze them and decided to used them for macaroons in preparation for a visit to grandkids, once I got my vaccine. These turned out great. I made 3 batches assuming 1/4 cup of egg white =2 egg whites. I used a Tbsp measure to drop onto the pan, struggled a bit as they were falling apart and tried using wet hands (like I do with meatballs) and that worked really well. I have a convection oven so I dropped the temperature to 300 F. and 20 minutes was perfect! Parchment paper for 1 pan and a silicone baking liner made for easy clean up. Yes I’d make this again. I hope they will freeze well.

These are pretty good! I added a chocolate drizzle. I feel like they are slightly on the dry side, but still good!

I made these for my husband as I’m not a big coconut fan but OH MY GOD!!! SOooo GOOD! A little toasty, not too sweet, a little crunch and chewy! I made a double batch using unsweetened organic shredded coconut which was very dry. I ended up beating 2 extra egg whites and sprinkling a little water… maybe 1/4 c for the double batch… of the mixture until it was just starting to feel sticky. I also used parchment paper. Will definitely make again!!!

I use unsweetened coconut and it is drier, so after reading reviews, I used an extra egg white and a 1/2 tsp of vanilla. As another reviewer used a melon ball scoop which was brilliant, my cookies were put on silicon sheets, at 325 convection for 12 minutes. They were perfect! Mu Grandsons thank you!

I discovered this recipe a few months ago and have already made these cookies 3 times. It’s very simple and they turn out great every time!

so bomb…I added about 8oz of crushed almonds since i didnt have the extract and used vanilla extract instead. yummy with tea!

Easy to make. Liked the almond extract and sugar better than the recipe calling for sweetened condensed milk. The sweetness factor was just right.

These came out so soft and chewy and is now a request at every family event.

Quick, easy and delicious!! May want to double the recipe if you are going to share!!!!

A family favorite. I sometimes add more egg white to make them soft and moist. Easy and delicious, my kind of cookie.

Kids loved it! I left it in for a little longer for a nice crunch on the outside but the inside was perfect. I used coconut flour since I am gluten free. What a great recipe. Thank you.

These are delicious and a huge hit at my last party. No leftovers!

Love these macaroons. Easy and light’

A good recipe. I’ll make them again.

I had to weigh the coconut as I didn’t have a 7oz package. If my scale was correct, it calls for 2.5 c of coconut. I used unsweetened coconut, and maybe the longer thread and sweetened coconut would add some moisture. I had to use a gluten free flour as I was making them for a friend who hadn’t have gluten…used Cassava flour which is supposed to be very close to wheat flour. I used a cookie scoop to form them and had to pack the batter into it and carefully transfer it to the sheet. (Like others, I used parchment which worked well) after fighting to get the first three cookies onto the sheet in one piece, I added another egg white which helped somewhat but still had to be very careful. The baked cookie was very dry and not chewy. I don’t like giving a bad rating to a recipe as I know little changes can make a difference, but I am disappointed with this recipe.

4 doz left in less than ten mins