Name: Coconut Macaroons
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 14 ounces sweetened shredded coconut; 14 ounces sweetened condensed milk; 1 teaspoon pure vanilla extract; 2 extra-large egg whites, at room temperature; 1/4 teaspoon kosher salt

Coconut Macaroons

coconut

condensed milk

vanilla extract

egg whites,

salt

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Great recipe but found that they spread quite a bit more than expected. By accident I discovered that refrigerating the mix for 30 min then after scooping them onto the cookie sheet then putting them in the frig for another 30 min to 1 hr made them hold their shape much better

Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements

I’m actually glad to see I’m not the only one who had a big old mess to deal with! Not only was this recipe super messy, but the flavor was just not what I was looking for. Sorry to say, but this recipe needs some sugar!! Due to the recipe simply not working and the flavor being bland, I have to give 1 star. 

I have a tray full of a very flat layer of brown blahs.  Epic fail. Epic epic fail.<div><br /></div>

The ingredients and timing (from this recipe) were right on track (for me). <div><br /></div><div>I also melted some dark chocolate in a pan and dipped the macaroon bottoms. Then drizzled chocolate on top as well. </div><div><br /></div><div>Everyone loved these. I will definitely be making them many more times. </div>

Very delicious!!!!! My family loved them....I dipped the bottom in melted dark chocolate.......mmmmmmmm

These could not be any easier to make and they are very a special cookie!  I prefer to make them very toasty brown on the outside, it tastes amazing. 

So I followed the recipe and measured out 14 Oz in a cup of coconut flakes. After putting them on the sheet, I noticed they looked really flat and runny. I then looked at another bag of flakes I had to see if they had a different recipe I could use. That's when I noticed that the bag was 14 Oz and that obviously the 14 Oz I measured were for liquid. Thought I would share my mistake so others do the same thing :)<div><br /></div><div>Tldr; don't measure out your coconut unless it's on a scale,.</div>

Best Macaroon I've ever made, they were absolute perfection.

My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before...

https://www.foodnetwork.com/videos/coconut-macaroons-0134197

Coconut macaroons are traditional Passover sweets as they contain no flour.

coconut macaroons

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 21

Cost: $1.20 /serving

Author : Ina Garten

Ingredients

Instructions

Top Similar Recipes from Across the Web