First Place Coconut Macaroons Recipe

Reviewed on May. 14, 2013 by MsTanishaDT

My family really enjoyed these. In fact I dipped them in Nutella and it was a HUGE hit! I did want to say to fluff the egg whites until there are peaks, pour in the vanilla, mix some more then fold in the egg whites. NO running...at all! They were absolutely delicious.

Reviewed on May. 12, 2013 by Terrizugzug

Almost Perfect recipe.. I made once the eggs ran. second time I used one egg white, half the amount of sugar and one more tablespoon of flour and ohh were they so perfect we gobbled them up immediately. Thanks for the recipe!

Reviewed on May. 03, 2013 by MommaMich

OMG I had very high expectations and these cookies exceeded them. I've never made macaroons before and my absolute favorites are sold at Julienne's Restaurant. I made this recipe exactly as stated and they were perfect. I did use parchment paper as recommended. I also lightly beated the egg whites and vanilla to just blend, then added them to the dry coconut mixture. I used a cookie scooper that a friend gave me many years ago and the size was perfect, yielding exactly 9 cookies like the recipe states. The egg whites never ran. I did leave the cookies in the oven for an extra 3-5 minutes until they were more golden but not burnt. Oh, the cookie scooper measures appx. 1 measuring tablespoon. I loved them and will add to my recipe keepers!

Reviewed on Mar. 13, 2013 by keverwann

The egg mixture ran all over the pan with the first batch - made just as instructed. The second batch I beat the egg whites until frothy and then added an additional Tbsp of flour - they ran less, but they still ran. I think I'll try a different recipe next time.

Reviewed on Mar. 08, 2013 by Twofatladies

great macaroons and so easy. Just make sure that you use parchment paper with these or they will run and stick.

Reviewed on Feb. 25, 2013 by usernamesalltakin

Too eggy, egg runs to center of Pan ,solution,only use unfrozen coconut,remove 1 egg, add a bit of condensed milk, .

Reviewed on Jan. 26, 2013 by Mirandamom

I've made this twice and here's how I like it: I doubled everything except the sugar and made larger cookies (24 from a double recipe). And I baked them only 14 minutes.

Reviewed on Jan. 24, 2013 by loetotravel18

Just made a batch of these for my kids and I. I added some cocoa to some of them. They are all excellent. Thanks for the recipe.

Reviewed on Jan. 12, 2013 by Nicolejanine

These were so simple to make and SO delicious. I will probably try adding some slivered almonds or drizzling some chocolate on top next time to dress them up a little. But they are fantastic even with out!

Reviewed on Jan. 09, 2013 by tsweetser

A great, simple recipe with very tasty results. I used the original recipe the first time I made them and they were a little eggy for us. I used 1 egg white and 1/4 a cup of sugar the second time and they came out just as good, so if you're looking to cut back on the sugar that's a good option.

Reviewed on Jan. 05, 2013 by tktaark

very quick and easy. Very delicious

Reviewed on Dec. 21, 2012 by kay1234

based on the other ratings i will give you 5 stars lol. i was just wondering if the coconut should be sweetened or unsweetened, i am guessing that it is unsweetened on the fact that there is sugar in the recipe but i wanted to make 100% sure, thanks

Reviewed on Dec. 20, 2012 by Baking_and_sewing

Very easy to make and was very good. This is a keeper.

Reviewed on Dec. 17, 2012 by khingle

These are very moist and delicious! My husband loves them and he's not even a huge fan of coconut! I used a mini cupcake pan to ensure that the egg white did not run out of the coconut and they came out perfect!!! A little red and green sugar gave them a pretty holiday look.

Reviewed on Dec. 15, 2012 by Natasha66

The cookies came out perfectly. They were fast, and looked very pretty. However, for my own gluttonous and rather bruttish tastes (giggle) I wanted them a little sweeter and a bit more moist (this would probably mean adding some fat like condensed milk). They ARE delicious, though. I'll make them again and I probably won't change a thing since it was so easy and it saves adding more fat. Thank you!

Reviewed on Dec. 12, 2012 by maria phillips

I have had store bought macaroons here and there-I am 48 years old and never made them before-I found this recipe -EXCELLENT and so easy to make- one batch got a bit browner, and it was still amazingly good. Thanks for sharing this recipe.

Reviewed on Dec. 05, 2012 by nanaof3boys

I was looking for a quick and easy yet delicious macaroon recipe and I found it. My husband loved it! I followed the recipe to the letter and all I can say is I will have to double the recipe next time, just not enough with 1 batch!

Reviewed on Oct. 06, 2012 by moviemar

Just made this for a church event. I have already been contacted by 3 people for the recipe. Double the recipe, it is that good! I made as directed except I started by beating the egg whites a bit then added all the other ingredients one at a time, ending with the coconut. I used almond extract instead. I used two teaspoons to drop and form the small mounds on parchment paper instead of greasing the pans. At 20 minutes they were perfect! Thanks for a recipe I am proud to share.

Reviewed on Jul. 22, 2012 by talon49

Quick & easy to make. In my over they were done in 15 mins. Lightly browned & crunchy on the outside & soft & chewy on the inside. I combined the mixture in the bowl using a fork. Instead of using a teaspoon to drop cookies onto baking sheet, I used 1/2 tablespoon instead. The cookies came out a nice size. I cooked the cookies on parchment paper. These cookies are delicious.

Reviewed on Apr. 02, 2012 by kitchenclutz

I followed this recipe exactly as instructed. I didn't beat the egg whites. I didn't add chocolate or pecans or any other bells and whistles. The macaroons were crunchy around the edges, fluffy and moist on the inside and simply delicious. I mixed everything rapidly in a little bowl, by hand, and popped the dollops into the oven for 20 minutes. Hey presto! Macaroons that would give Earth Fare's a run for their money. My husband loved them. Thank you so much for sharing this -- you deserve that first-place ribbon.

Reviewed on Jan. 08, 2012 by 649TRoberts

Easy & good. I did whip the egg whites. I got 1 dz. Ping pong ball size macaroons.

Reviewed on Dec. 31, 2011 by bznest

Such an easy recipe and without condensed milk, it's a snap! I added an extra TBSP of flour to avoid the liquid spreading at the bottom. They are PERFECT! This is my new 'go to' recipe!

Reviewed on Dec. 24, 2011 by willyoubemyfriend

These were lovely, I made a batch for my sewing group, they love macaroons and they said that they were wonderful. My husband "hates" coconut and he ate 3. Would make again for any one who loves coconut. Sent the recipe to my sister and best friend.

Reviewed on Dec. 23, 2011 by carolynstowers

This is the recipe I've been looking for as mcheleclow has said don't need concensed milk. Very goood. By the way the batch does need to be doubled when you cook the recipe. The first batch I cook as according to the recipe they were excellent but the egg white seem to run out of the cookie. The next batch I beat the egg white slightly and added a little coconut flavoring alone with the vanilla. They came out perfect and tasted a little better. This is a delicious cookie. The first batch I removed from the oven 1 hour ago and my husband has eaten almost half of the first batch.

Reviewed on Aug. 13, 2011 by micheleclow

These were so, so delicious, but even though I doubled the recipe, it only made 13 (I did drop them bigger then a tsp) and they had to cook at least 10 min. longer. I used this recipe because it didn't call for sweetened condensed milk. I guess next time I'll have to double it again.

Reviewed on Apr. 23, 2011 by lsneri

This was a quick and easy recipe and absolutely delicious! I will absolutely make this recipe again!

Reviewed on Dec. 05, 2010 by ppolen

Note: the picture shows the macaroons as much larger than the suggested "rounded teaspoonful." I didn't much care for such small macaroons. So, when I make them again, they will be closer to the size indicated in the photograph.

However, they tasted great! I have no problem with the flavor.

Reviewed on Mar. 25, 2010 by 2dogsrule2

This recipe didn't call for pecans??

Reviewed on Feb. 13, 2010 by elisa

These were awesome...just the right amount of crispiness on the outside and chewiness on the inside. *I omitted the pecans because I didnt have any and they were still delicious. *Didn't beat the egg whites. I think the recipe size was perfect! If you are someone who tracks your portion sizes then this recipe will make more than enough :)

Reviewed on Dec. 15, 2009 by CNCFemale

I found this in TOH Ultimate cookie collection cookbook. (pg 81). THESE ARE FANTASTIC! the ONLY thing i do a lil different is i add some chopped pecans to them mix before baking! AWESOME WITH OR WITHOUT. so soft and moist! i noticed another reader asked, and i will say i did NOT beat my eggwhites previous to putting them in the bowl. i simply mixed it EXACTLY how the directions say. i used medium speed on a stand mixer for a couple minutes till it looked good. if you let the mix sit for too long, though, make sure you stir it before spooning them out as the sugar and liquid tends to sit on the bottom of the bowl. also, my cookies did have some liquid spreading but it was GOOD STUFF. i baked them till they were VERY lightly brown on top and golden brown at the very bottom edge. i used parchment paper and never greased it once, and used it for a quadruple batch... as i make my cookies bigger than everyone else, i found this recipe didnt make many cookes. MY NEWEST MACAROON RECIPE AND ITS A FOREVER KEEPER!

Reviewed on Sep. 11, 2009 by sway

Are the egg whites beaten?

Reviewed on Sep. 11, 2009 by FIFIG

CAN I USE DESICCATED COCONUT INSTEAD OF FLAKED COCONUT?