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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 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.
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!
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