"After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with." — circoit
Watch video tips and tricks
1 (14 ounce) package
sweetened, flaked coconut
egg whites, room temperature
semisweet chocolate chips
Excellent recipe! My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual. So I tried my hand at this recipe. It was pretty simple to whip together, easier than making chocolate chip cookies (and healthier). I don't think I'll ever need to resort to using condensed milk, this IS the perfect coconut macaroon recipe.
These were divine! They turned out exactly as I hoped they would. They seemed just like a macaroon from a bakery. Wonderful texture and just the right amount of sweetness. The ratio of ingredients works perfectly. I find this kind of macaroon to be so much better than the kind made with sweetened condensed milk. I prefer larger shreds of coconut, so I skipped the step with the food processor. Instead I mixed all of the ingredients (minus the egg whites and extracts) in the mixer on low speed until well combined. After moving that mixture to a large bowl, I beat the eggs whites and then beat in the extracts. I omitted the almond extract this time, but I may add it back in next time. Thank you for such a wonderful and easy recipe!
I had very high hopes for this recipe... I did the first batch as directed 350 for 15 min. but they didn't seem 'right'.. so I decreased the heat to 325 and upped the time to 22 min. Those were much better. I used tablespoons , as I am not sure what golf ball sized meant.
I pulsed the coconut in the food processor for 30 sec as directed, but in future batches, I think I will leave the coconut shaggier for a lighter, slightly dense macaroon. or at least only pulse half of the coconut.
I did like the half vanilla half almond flavoring.
Overall, will make again, but with the changes as mentioned.
These really WERE perfect! I made them for a friend's birthday, and they were a huge hit. I made them the night before, and refrigerated them until ready to eat.
The yeild of the recipe for me was about 20 macaroons. I would've probably had a lot more, but I didn't beat the eggwhites enough, so they completely fell when I added the coconut. Next time I make these macaroons, I will whip those eggwhites until there's no tomorrow.
I tried this recipe and liked it but I used 6 Tablespoons of flour and 1 teaspoon of Baking Powder and beat my egg whites till a stiff peak formed and then folded everything in. They came out perfectly round and high. Hope this helps
Absolutely fabulous! I tried the macaroon recipes with sweetened condensed milk and found them to be way too sweet, with a glossy, weird texture. These looked and tasted like they came from a high-end bakery. This is going in my collection of treasured family recipes.
I usually don't like recipes that say they are the best or perfect, but these truthfully are! I made for a friend who adores macaroons and she couldn't stop raving, a good dark chocolate is a must for dipping too. I used my #50 scoop and got 18 cookies, will make a bit smaller next time.
Made these gluten free by substituting Bob's Red Mill Gluten Free Flour Mix. Used the 6 T flour & 1 t baking powder as suggested by Lisad25. These really did come out bakery quality. Had to bake 20 minutes in convection oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Coconut Macaroons
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 89
These award-winning macaroons are easy to make!
See how to make little meringue sandwiches with a ganache filling.
See how to make crispy, crunchy coconut shrimp in the oven.