First-Place Coconut Macaroons
Total TimePrep: 10 min. Bake: 20 min./batch
Makesabout 1-1/2 dozen
I actually tweaked this by whipping the egg whites to soft peaks before combining with dry ingredients. i also used coconut extract instead of vanilla & unsweetened shredded coconut (the finely shredded kind not the big flakes). they come soooo fluffy and delicious and just the right amount of sweetness!
I made this. ..something wrong with this recipe. I didn't adjust. I prefer the Eagle brand milk recipe
I think that the coconut qty is 2-1/3 c? I used 14 oz. They are crispy so added 2 more egg whites. Seems recipe is off unless I am only making 1 dip? I made 24 macaroons.
My husband loves these!
I did a double batch and then a single one. I think single one were better! I would give 10* it’s the best!
I agree with Pixie. I whipped the egg whites to soft peak stage and used unsweetened toasted coconut and they were just right. Not too sweet!
I made this recipe in two batches: one with whipping my egg whites into stiff peaks then combining. The next one without whipping my egg whites. The whipped egg white's batch turned out excellent! Crispier with a bit more depth. The non-whipped recipe still turned out tasty, however I found it comparable to a "Mounds" Candy Bar without the chocolate coating. I'm looking forward to trying this recipe with the traditional almond extract or maybe lemon!
My husband loves the chocolate dipped macaroons from Panera Bread. When I saw this recipe, I thought I'd make some for him for Father's Day. I only had unsweetened coconut on hand, so I used that. I made one other change, so the macaroons were more like the ones my husband loves. Once they cooled, I dipped the bottoms into melted chocolate, and when they set, I drizzled melted chocolate on top. They turned out beautifully! My husband said they were even better than Panera Bread's! Definitely a win! Thank you for such a yummy and simple recipe. :-)
I've made these several times with Bob's RedMill 1-to-1 gluten-free baking flour. I didn't do anything but what the recipe said, and they came out well. They remind me of my Grandmother's macaroons. I try to get them into a ball shape on the cookie sheet because any spread will brown much more than the rest of the cookie--the "dough" is quite loose in uncooked state. They are very sweet--but I like that.
Fantastic! I used lemon extract instead of vanilla and whipped the egg whites briefly till frothy, but followed the recipe exactly otherwise. In 19-1/2 minutes the macaroons were done and amazing. I’ll definitely be making them again. Thank you!