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THESE COOKIES earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that the recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck Shawana, Wisconsin
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 macaroons equals 108 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 81 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Coconut Macaroons in Reminisce Extra August 1996, p47
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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.
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