YUM a definite for my grandchildren to sample. Only problem is, they were stuck to the wax paper! I am going to pre-order her cookbook. I have to make a lot! I can’t wait to get to the store and start this recipe. She loved them. Mix and store in refrigerator overnight. When I put my first batch in with the racks in the middle, they turned out to be burnt quickly. I dont think its equivvalent to 5 cups and 1/3 cup. I always get recipe requests when I bring them to parties. Please could you forward them to me or let me know where i might find them. I was able to make them up to three days ahead of time and they still tasted wonderful. It could be that this was the problem. I would definitely make these again. thanks! Thanks Vanita. The most delicious recipe ever! They also freeze well and make great gifts to send to family and friends. Some of them would crumble when I dipped them into the chocolate. I’m wondering if you could add a little rum extract as well? My advice is to follow Jen’s instructions to the T!! My. Yes, I think that should work. Bake at 325° for 18-20 minutes or until And no need to reheat them- they’re great at room temperature! These are so easy to make and delicious! Thanks! Or I wonder if a 14oz. I think I know one reason there might be variable results with this recipe, even with careful measurements. We haven’t found a recipe that we didn’t like. Thank you so very much for a fantastic recipe! I made these especially because all the other recipes I’ve used left a pool of batter at the bottom of the cookie. A few notes… You must use parchment paper! Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. They were quite popular! Thank you! Stupid me. Why couldnt i just use the full can and extra coconut instead of wasting the rest of the milk? I just took the last batch out of the oven, tried one, and well.. One question, is it supposed to break apart easily? Aha! I would like to try macaroons now. The spreading seemed to differ between my cookie pans which were different types, but both lined with parchment paper. Can you use low fat condensed milk in this recipe? Thank you for this. Thank you! This sounds perfect! Coconut – You will need to use an unsweetened coconut, otherwise, because of the sweetness in the chocolate, your macaroons will be way too sweet. Jenn..my work colleagues gobbled up the coconut macaroons. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Wonderful texture, flavor and so very easy to make! The recipe sucks big time! Glad you like them, Cyrena! Hi Marina, Unfortunately, this recipe won’t work well with unsweetened coconut (I find that they’re too dry). I made these coconut macaroons for our Christmas dinner. Can I add cocoa to this recipe to make chocolate macaroons and f so how much would you recommend? I would like to make ahead and freeze the macaroons. This really is the best coconut macaroon recipe. Worked perfectly! What did I do wrong? 8 ounces is 1 cup. I did read several reviews before trying your recipe (which I recommend on all first time recipes. I love this recipe!!! I don’t think it would be a problem to add a little food coloring. They are absolutely delicious and have officially made it to the must bake holiday cookie list. Must have been the egg whites. They also freeze nicely. The Volume of the coconut is 5 1/3 cups. I’m hoping to use them in your molten chocolate cakes. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. Every single time it delivers, and one of my friends who has celiac, this is her favorite “go to” dessert. Once upon a time, I went to culinary school and worked in fancy restaurants. Hi Peter, That’s 14 oz by weight. I didn’t read the recipe closely which is my initial fault so I literally made this with 5+1/3C and for sure the mixture is not even glueing together. My friend has coconut trees and asked if I would like some. It’s my new go-to dessert to impress guests. My husband and daughter loved them. How long did you soak the unsweetened coconut in the condensed milk? I am diabetic and am going to try using the low fat sweetened condensed milk and will soak the coconut in it for a while before I start. They keep well in an airtight container for about a week. I made a substitution for sweetened coconut flakes. Enjoy! A month ago I used another recipe from a different website and it was a Fail. Hi Jenn, Just realized I have sweetened shredded coconut. Possibly the best macaroon recipe I’ve found. Now that I look at your photos I see that your shredded coconut is different than what we have here , yours is fluffier so maybe that is the difference. Did you beat the egg whites until they formed stiff peaks? Hope you continue to enjoy the recipes 🙂. Hi Kelly, Thanks for the suggestion. I made these for my mother on mother’s day and she absolutely loved them! I wouldn’t change a thing about the recipe. Thanks, Chrissy. Should I freeze them or just wrap them up really well? I am sure they will be great. Coconut Macaroons What more can I say “yummo” I’ve made this recipe twice with a small change….I used unsweetened coconut as I don’t like sweetened and light condensed milk. OMgoodness!.. I never made macaroons before and from now on, I doubt I will ever make any other recipe. I’ve recently been diagnosed with ‘a wheat allergy’ but have a sweet tooth and am eliminating, reducing & modifying my diet. My pleasure! How do you half the recipe? Hi Vladi, Store them in an airtight container at room temperature — they keep well, but will not necessarily maintain that crispy outer layer. Thanks! Use a cookie scoop! Cheers, Twyla. If you burn the bottoms, move up a rack and try the extra cookie sheet trick, it worked even when I used parchment paper the second time. What is the best way to sweeten these macarons to achieve the same flavour of a sweetened coconut? Thanks for another great recipe!! My husband can’t have dairy. Hi Elif, So glad your boyfriend enjoyed these! Have you checked your oven temperature with a thermometer? Thanks! They were so beautiful and delicious! So 7 oz. Everyone loves them. Thank you for the best web page on how to cook these delicious recipes. Hi I made these today and followed the recipe precisely, except for dipping in chocolate. Sure CP, that would work. Followed the recipe exactly just added a maraschino cherry for colour on top before baking. Add in the shredded coconut and stir gently with a spatula. Made them for the first time and already have requests to make them for Christmas. Thanks. Hi Elinor, Sorry to hear you had a problem with these this time around. Tremendous recipe- just finished making a batch and dipping half in white chocolate and the other half in semi-sweet chocolate. Even though I absentmindedly added the whole can of sweetened condensed milk by mistake, these were still the best macaroons I’ve ever tasted. Keto Coconut Macaroons Recipe: this 4 ingredient keto macaroons recipe is gluten free & easy to make. Crispy outside and chewy inside:-) Will have to freeze some! I can’t say that I have Peggy, but that sounds like a nice gluten-free option. Donna. Very upset I wasted my time and money on making these. Jenn, I always look forward to your emails because I think you have some of the best recipes out there. I used kosher salt, that may have been the problem. I have made this recipe twice now to no avail…it puddles, albeit slightly…every time during the baking process. No wonder they were runny! Sure they’ll still taste fantastic!! Hi Kim, Unfortunately, these cookies need to be baked immediately but they do keep well if you want to make them a few days ahead of time. Hi Estelle, If they are dipped in chocolate, it’s a good idea to refrigerate (just to keep the chocolate from getting sticky) – but it’s not absolutely necessary. Everyone loves them and they are in the keeper file. I thought I would share my favorite use for condensed milk – since it appears that there is a concern over what to do with left over condensed milk. Thank you for posting. I used silicone baking sheets and they came off like a dream! Next time, I’d form smaller mounds. I tried to adapt these with almond slivers & almond extract, but I went too heavy with the extract at 1/4 tsp (still good, but I want it to be more balanced). The only time the weight of a liquid equals the same number of fluid ounces is when the item has a specific gravity of 1. Hope you enjoyed them! They ran all over the pan…coconut is in nice round…what did I do wrong! I have a question – is there a “good” way to store them? Wonderful chewy cookies!! I did substitute organic *unsweetened* coconut and can’t imagine making these any sweeter than they turned out. Hershey chocolate chips. I used 1/2 sweetened and 1/2 half unsweetened coconut. Can this recipe be easily modified to make chocolate macaroons – preferably using cocoa? I have a question about these: I only have unsweetened coconut at home. And dipped in chocolate…….oh my! Easiest recipe you could ask for in a pinch. It’s perfect and so, SO easy. (Sorry for the delayed response!). Sorry, there will be no measurements. Unsweetened coconut, available in health-food stores, is essential to these chewy cookies, which are a family favorite at Passover. This is the best coconut macaroon recipe!! 🙂. I will keep this recipe! However I will try the Ghirardelli the next time. Yes, if you make the recipe as written, the macaroons are gluten-free. Hope you enjoy the macaroons! Who knew they would be so easy to make and yet so amazing!! The best coconut macaroons ever!! If so maybe a bit of flour would suffice….? Especially for those of us who plan to triple the recipe? I don’t seem to hear about that as a dip. I love making it and follow it exactly. These are fantastic, not overly sweet and with a great texture. I've made these every Passover for 15 years and everyone always says they look forward to them. Best macaroon recipe ever, and sooo easy! I made these for a party and everyone loved them. This one had sweetened shredded coconut, whipped egg whites, sugar, and vanilla and almond extracts. your recipe is so delicious! These are delish! Yes…I also used unsweetened coconut and they were awesome. so much so that my friends and family love, love to eat and request them often. Way to sweet and sticky. Looking at the number of 5 star reviews I felt certain these would be great to donate to a charity. I love it!! These are divine. I made these with unsweetened shredded coconut because that’s all I can find where I live. Easy and delicious recipe that turns out perfect every time! Hope that’s helpful! If you do, you will reap the accolades! Followed recipe exactly, measuring the condensed milk exactly. He brought me 65. I’d love to try it but there are no quantities of the ingredients. I took these to the mosque last night for our iftar dinner. Or, if you’d prefer to keep the recipe as is, here are some creative ways to use leftover sweetened condensed milk. These look amazing and so easy! The recipe is a “keeper.”. If I were to respect everything, I would have thrown away the entire batch. Thank you so much! Help? Lots of clean up to be able to dip these. The cookies keep well in an airtight container at room temperature for about a week. I’ve been making these for many years and they are always a hit!! Would it measure right? What temp do i set the oven to? Hope that helps and your grandson enjoys! Will that work? Is there a way I can use dessicated coconut or freshly shredded coconut in this recipe? I am not an amateur baker, so I can’t figure out how to resolve. I really appreciate it. I poured 14oz (200 grams) into a measuring cup and added 7/8 cup (approx 207ml) Eagle Brand condensed milk. Hi Shazeen, So glad you like the recipes! Too liquidy. Thank you! Just made these and they turned out perfect. Definitely errors on both ends! I followed the directions exactly, using the same products you used. Otherwise very easy to make. Fantastic recipe btw. Hope you enjoy the macaroons! I wouldn’t recommend it Ilynn. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Can they be frozen? 🙂. Sorry! Thanks much!!! measurements (and 7/8 of a cup is also unfamiliar) so I mention the 3/4 cup plus 2 tablespoons to clarify. Gone in minutes. This recipe is worth the time! delicious, pretty and easy! I am making this non stop for family and friends. Tips and tricks for coconut macaroons. Useful as a guide for what I needed to buy though. For my macaroon journey (a really, really long one), I began with a recipe from my mom's cookie collection, which may have originated with Good Housekeepingcirca 1957. I’m not certain why that would happen if you used parchment paper. Enjoy! How to make Low Carb Coconut Macaroons. My batter was runnover though😢I used a cookie scoop and they still were perfectly formed but when I popped them in the oven they started getting runny. The coconut should look like that. Thanks, Liz. Can you please tell me how long these will keep if I make them ahead? They turned out delicious, chewy, moist, perfect! Will really appreciate it. Absolutely easy and delicious! I shall make lots of small ones as a snack and freeze some. I even got a request for the recipe frommy aunt…and she’s a baker!!!!!! I have to make some gluten free treats and I’m not very good at finding gluten in recipes. Macaroons are made with coconut and egg whites. If you forget #1, just cut off the little puddles of condensed milk that form around the macaroons while they bake. P.S. I’ve made these a few times and I love them. How many macaroons does this recipe make? I also baked mine longer to make them more crunchy. What else can you ask for? Hi Jane, I don’t recommend egg whites from a carton for baking. Can it be salvaged? I used unsweetened large shaved coconut, and organic vanilla. I’ve made these macaroons 3 different times this summer and they always come out perfect. I followed the recipe word for word, but when I baked them they did not hold their shape! Can I simply double the recipe? It looks so pretty, my friends think I’m a pro! The problem I had was you show the pictures first then the directions then last ingredients. I used about 3/4 or slightly more of a can of sweetened condensed milk. These are so over the top good that I can eat the whole tray. I plan on starting a new batch in a few minutes. Once thawed then add the chocolate. Oh no! The sweet and condensed milk really is crucial too. My family raved about these. Hi Jessica, I’ve never tried cream of coconut here, but read online that it may work. Perfect! Hi Jenni, So sorry you had trouble with sticking. Learn how your comment data is processed. I personally don’t mind having a little “extra” sweetened condensed milk for my coffee…or, to maybe eat a teaspoon-full! Unfortunately Diana, I’m not sure of a good substitute for egg whites and I think the recipe really needs them– sorry! Thank you. Oops.. and can you use shredded coconut instead of flakes coconut or does it ruin the texture? Can you tell me how approx how many minutes to get a stiff peak using an electric mixer.. thank you! They are usually shaped in little mounds and have a chewy texture. The best!!!! Absolutely the best macaroons I have ever tasted. Pam R on April 10, 2018, I made these last night, and can’t believe how deli-scrumptious they are!!! Yummy! They are even better the second and third day. It’s a keeper – will definitely make these again!! I followed the recipe except I doubled it and it turned out wonderful! Bake until golden brown, 15 to 20 minutes. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. I made these on parchment paper and they stuck LIKE CRAZY. Thank you for sharing. Thanks for the recipe! Be sure to download our complete guide here! I followed the directions exactly and they turned out perfectly (although I did not dip them in chocolate). Do you think the mixture has the substance to shape into a tree shape? I’ve made these at least a dozen times. I will try that. Will definitely be making these again!!! Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. I just made these last week and I bought a large bar of Ghirardelli Dark chocolate and put it in a small microwave safe bowl and microwaved half power for about 30-35 seconds taking and stirring until all melted and it worked perfectly!! Thank you. I dipped half in dark and half in semi-sweet. To purchase macaroons has become so darned expensive, however making your own from this recipe will cut the cost to less than 1/2 for a batch. I’ve made this recipe many times now with great results every time and tasted great. Thank you so much for sharing the recipe, as I really needed a gluten free option for my upcoming Hanukkah party! It sounds like you handled the egg whites well if you achieved stiff peaks. And, yes, 7/8 cup is about 220ml. In a large bowl, stir together the flour, coconut and salt. I’ll never be satisfied with grocery store macaroons again. Is that weight or volume. (Btw..I LOVE all of your recipes!). Yum! Hi, the same happened with mine, but I used unsweetened coconut. These easy-to-make cookies allow you to feel like you’ve done something special for them. They are on the way to the cookie exchange 👍, Excellent recipe, just made these and they turned out beautiful, I made these and they turned out absolutely perfect!! Can I use liquid egg whites instead of regular eggs? If yes, should I add sugar to the recipe or not? You will thank me. Sorry! I accidentally added the whole can of sweetened condensed milk… oops! Isn’t 7/8 cup the same as 7 oz? I love to make bite size also! Not all of my recipes have conversions (I’m getting through them slowly but surely), so let me know if there are any others that you’d like to see converted. 🙂. Or does the condensed milk do something to the cookies chemically, such that it can’t be substituted? But it became sticky the next day. But the key to your perfect macaroons is *not* to use the whole can (rather 3/4 cup + 2 tablespoons), so why not say that in the ingredients list? of vanilla extract, the temperature of the oven should be 325°F, and regarding the coconut, it is usually sold in 14 oz. Do you have any pointers for how to make this process easier? OMG is right! Glad everyone liked the macaroons! Next time, I will try 1/2 sweetened coconut and 1/2 unsweetened coconut & in my case, dip them all. I can form my other favorite recipe into shapes (hearts for Valentines Day) so I made a batch of those while waiting for these to bake and they were much quicker and easier to throw together. Glad you like them! I made these macaroons and oh my god, they are fantastic. are liquid ounces (so just 1 ounce shy of a liquid cup). It doesn’t seem correct. I thought the recipe meant the whole can. I think it is the addition of the beaten egg whites that made all the difference. I work in a small salon and a few people are gluten free and a few can’t have dairy. Love this recipe and the step by step photos. Thank you, Karen. These were perfection! No reply, and I have no complaint. That is helpful to me when deciding whether or not a recipe is worth pursuing. How should the macaroon cookies be store and how long will they stay fresh? Thank you. And secondly, how would I make the recipe, using this amount? My mom use to make macaroons every Christmas and they were fantastic, going to try your recipe (and try not to eat them all before Christmas). Thank you ! Hi Jenn, I love the recipes on your website! Yum-O! I’m glad you enjoyed the macaroons and sorry you had a problem following the recipe. Thanks for idea, Jenn! Do you have a Jewish cookbook? They look awesome but you can’t eat wax paper! Thank you for sharing your recipe. I’m just wondering if I made a mistake or if the conversion wasn’t accurate. When you say 14 oz by weight, does that mean that I was wrong in pouring the shredded coconut into a measuring cup until I hit the 14 oz mark? Thank you for the thoughtful layout of your recipe: photos & instructions – am eager to make my first batch! Hope that clarifies! Next time I would use less milk or more coconut. It didn’t make a difference to anyone who ate one so save some money and use chocolate chips! Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet chocolate. These are amazing! Thanks! In this recipe, for such a small amount of egg whites, I should have known to use a small mixer. As Tina Turner would say – “Simply the BEST” and I would add “cookie I have ever put my mouth around”. How much do i need to add to avoid the dryness? The recipe itself didn’t get highly rated so I found yours. Hi, Jenn, i haven’t made these yet but i have extra coconut…just wondered if i could use more coconut, Since i have some extra, And then use the whole can of milk? Hi Gisela, glad you liked them! But, I add chopped toasted hazelnuts to mine. Thank you so much for the quick reply! Hi. I’m doubling the recipie I wanted to use half unsweetened coconut, do you think it’ll come out ok if I keep the coconut in the condenced milk to rehydrate? Thanks. I’m excited to make your macaroons for my wife, but I worry they are too sweet from reading the reviews? In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. This is one of the best Macaroon recipes I have ever made. Question: I’ve seen recipes that include sweetened coconut and unsweetened coconut plus sugar and egg whites. What do you think could have caused this? These turned out beautifully! This recipe gave me some hints – shaping with two spoons, for example – which made the process easier and less messy. Wonderful! You can also use coconut oil if you don’t have vegetable shortening. Other than the aesthetics though they were yummy! Unfortunately, I don’t think bananas will work. The chocolate isn’t necessary but a great way to finish these cookies. I added lemon zest which I loved and one person at my dinner remarked that she doesn’t even like macaroons and she couldn’t stop eating them. Maybe even try silicone baking mat as it can be reused over and over 🙂. Hi Sarah, the general rule of thumb when using a fan/convection oven is to reduce the temp by 25 degrees –so for this recipe I’d bake the macaroons at 300 degrees. Turn out great!! Thank you! These were excellent. I used the whole can of condensed milk and I know it will run. The base of this recipe is actually just 2 ingredients – sweetened condensed milk and shredded coconut! Not sure if the cookie should be hot, warm or cool before dipping. I recently used a different brand of coconut (a local store brand) and found it to be much drier than the one I usually use. I’ll be making these again for sure…Just because I didn’t miss the chocolate, doesn’t mean I don’t want to try it!!! Exactly what I was hoping for… A favorite of mine, I asked my local source for the recipe. The macaroons turned out beautifully and had great flavor. Now I know I can’t use unsweetened coconut, but what if I did a 50/50 mix of sweetened and unsweetened? I followed the recipe exactly, but the macaroons were too salty. I have unsweetened coconut flakes in my cupboard. Yummy! The best macaroons! Forgot to mention, I dipped these in chocolate and the hubby said they were the best EVER! Dare I say that these are better than my mother-in-law’s macaroons? Josie, I did the same thing the first time I made them. Please send it to me at [email protected] 🙂. Have you tried that recipe? Sorry! This recipe has been added to my Christmas cookie list. This recipe sounds amazing… I would like to make it today but have one question. Thanks for sharing! Preheat the oven to 325°F.Set two oven racks near the center of the oven. The cookies are flat pancakes that are stuck to the parchment. Do need to reduce cooking time a bit bottoms were almost too done!!! Hi, I stored the macaroons between paper towels in an airtight container after it cooled down. I’ve had the pooling problem with other recipes. Thank you so much, so tempting! These turned out beautifully. Please let me know if this is the same. I’ve made and dipped then in chocolate today to serve tomorrow. I made these last night and my husband and kids loved it. Canadian packaging is metric I converted the temperature and time for recipes I can ’ t spread out and! Mind having a hard time saving some for my boyfriend ’ s 14 oz photos... Pile of coconut as I believe someone who is gluten and dairy free some. 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