Recipe by Juanita
"This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon."
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cream of tartar
1 1/4 cups
2 1/2 cups
I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also, unless you have a stand-up mixer, you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much, but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them.
were to sticky were not light and fluffy.
I was looking for a recipe that was similar to the one I used working in a bakery. This was the closest. It is a good replica to what I used to make. It comes out light and tall and not gooey like other recipes with condensed milk. I was surprised to grease and flour the pan (prepare) as I have always used parchments before, but it worked very well. The macaroons must cool completely before removing and they just pop off. I dipped them in orange flavored chocolate and they were a hit! Enough to make for my daughters wedding reception. Word of caution...egg whites must be whipped in a very clean glass or metal bowl...with no oil or yolk, to get a high peak.
I just finished making these and they taste very good. I have a suggestion for those who had a hard time with the egg whites. Apparently you have to add the sugar in a steady stream on the side of the bowl. If you just dump it in (like I did) the bubbles in the egg whites will pop and the whole thing will be ruined. I'm going to try it again the right way!
These were delicious! I upped the amount of coconut to 3 cups for more chewiness and I lined the pan with waxed paper before dropping the cookie dough onto the cookie sheets. Very easy clean-up and saved the grease and flour step. Be sure to let the cookies completely cool before trying to remove them. They'll just peel off the waxed paper.
I have made two batches of these in as many days and everyone loves them, most of all, me! I did tweak the recipe just a bit, as follows;
-egg whites at room temperature
-1 c. of sugar not 1 1/4
-I used unsweetened coconut
-I doubled the almond extract
-I added the extracts after the whites were whipped to stiff peaks
-I refrigerated the batter for about 1 hr. before putting the cookies on ungreased parchment paper to bake
-I got 20 cookies out of one recipe, and took the full 20 min. to bake them at 300.
HOPE YOU LIKE THEM AS MUCH AS WE DO!
Very nice little cookie, but definitely not a traditional macaroon. It's good, light and very sweet. I cut the recipe in half and that made more than enough little cookies. These really didn't brown, even after I raised the oven temp. to 325. I'm not sure I'd even want them to - next time I'll put a cherry in the center and make these at Xmas time.
I love these cookies...much lighter than condensed-milk macaroons, with a great consistency. I replaced 1/2 cup of coconut with 1/2 cup of coarsely ground toasted almonds and it tasted fantastic! I also toast the coconut before adding it to enhance to flavor. However...this recipe does NOT make 48 servings...I barely got half that using heaping tablespoons of batter. Highly recommended!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 10
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