I used silicon baking sheets like I do with almost all my other cookies and they came of awesome. Can I use unsweetened coconut for this receipe. My software team ate three batches of these for a recent potluck. Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet chocolate. Next time I will try with dark chocolate :). Thank you. How would I do the substitution? Will try. I am really disappointed. I had the same result but think I will try beating the egg whites longer next time. Seems like you measured correctly; did you beat the egg whites until stiff? I did use the Ghirardelli chocolate bar and it set right up after cooling. This made them nicely rounded, dense and chewy in the middle. Next time, I’d form smaller mounds. Thank you so much. Sorry! Hi Lux, Unfortunately, this recipe won’t work well with unsweetened coconut. To make ahead, should I store on counter or fridge? They are a family favorite! That is helpful to me when deciding whether or not a recipe is worth pursuing. I drizzled the chocolate over the tops instead of coating the bottoms. Yes i had the same issue!! Everyone loves them. Yes, I think either fine sea salt or regular/table salt would work best here. I am making these today. Happy Holidays! Perfect. I should have typed: 7 fluid ounces of sweetened condensed milk weighs more than 7ozs by weight (1/2 the can). I have unsweetened coconut flakes in my cupboard. I would double the chocolate next time. This recipe makes about 26 macaroons. I do drizzle the chocolate across the top of my macaroons. You can use almond … Absolutely easy and delicious! Also, can bananas be substituted for eggs? my family loved them and are asking for more. WOW!! My husband loves them and so does company. If baking in convection oven bake only 12 minutes. I had the same problem with mine and have worked in a bakery with egg whites/meringue many times over. Hi Vladi, Store them in an airtight container at room temperature — they keep well, but will not necessarily maintain that crispy outer layer. so, do i use a bit less than 8 oz for the recipe? Just made these and they turned out perfect. If so, are there any other suggestions? It currently says 7/8 cup sweetened condensed milk, which is 14 oz or a whole can. These were a perfect solution and delicious! Thank you for the recipe. I did use sweet condensed milk but as far as whipping the egg whites to stiff peak I’m not too sure of. Best ever recipe for Coconut Macaroons. Is this how it’s suppose to be? These were the hit of the cookie exchange. Instead of dipping them in chocolate, my husband loves when I add chocolate chips to the batter. To reissue my question, I just checked the bag of Baker’s coconut that I have in the refrig and I only used about 1/2 cup of it, so that does leave a lot of coconut. I carefully measured condensed milk. They cooked in roughly the same time. Delicious cookies! Tips and tricks for coconut macaroons. I usually make a double batch so I can use the full can of sweetened condensed milk. The first time I ruined my first batch (totally my fault) for my second batch I followed instructions to a tee and made sure my recipe steps looked like your pictures! Hope that clarifies! The result was some of the cookies spreading more than others. Set two oven racks in the middle of the oven. Please send it to me at [email protected] 🙂. These are the perfect sweetness. Hi, just a question. My friend has coconut trees and asked if I would like some. I used the metric weights and halved the recipe, but I found I had to use nearly a full can of condensed milk and the still didn’t look nearly as wet as the ones in the pictures. They were delish!!! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Follow the recipe, y’all. It’s my fault, not the recipe. Hi Jenn! After 20 years of making average tasting macaroons, I’ve found a winner with this recipe. I went step by step and did the instructions correctly but when I looked into the oven my coconut macarons turned out that the liquid spreaded out wards around them and it’s a lot of liquid. Mine were in the oven for less than half the recommended time and the bottoms were burned black. Preheat the oven to 325°F.Set two oven racks near the center of the oven. To purchase macaroons has become so darned expensive, however making your own from this recipe will cut the cost to less than 1/2 for a batch. This recipe is great. I even had to give her the recipe since so many yummy desserts have gluten. Oh my gosh, these were soooo good. Just made these, turned out perfect!!! What a difference!!!! I think next time I’ll subtract about a tablespoon of the condensed milk. Made mine with unsweetened coconut and they were great. With or without chocolate. Can you tell me how approx how many minutes to get a stiff peak using an electric mixer.. thank you! They are even better the second and third day. Hi I made these today and followed the recipe precisely, except for dipping in chocolate. ***** Great recipe – made as directed and dipped 1/2 the cookies in chocolate. I managed to get them off, but I’m stocking up on parchment paper for the next batch. Yummy! Yummy!!! It’s a keeper – will definitely make these again!! Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl. Thank you, Melissa! Chocolate Coconut Macaroons. The most delicious recipe ever! However, once made, how long will they last for (without freezing)? Hope you continue to enjoy the recipes 🙂. Sorry to hear you had a problem with these – did you put them on the center rack in your oven? I made them for a friend tho I’ve not been a fan of macaroons. I had a little puddling but I think I may not have folded the ingredients enough. Removed them from the oven at 18 minutes because the bottoms were starting to get too brown. Guaranteed success. Love this recipe! I have to make a lot! Do you have any other dessert recipes without flour? I convert Fahrenheit to C as I live in the UK. Even last time I used the whole 2 bags with the same great results. Best recipe for making these coconut treats! Just made these and they are delicious and easy to make. Hi LuAnne, Yes you are correct. Thanks. I have eggs white left from previous recipe, what would happen if U used 3 egg white instead of 2 with this recipe? If so, what would you estimate the baking time to be? Ah I’m from Scotland and I’m going to give these a go tomorrow but was struggling to convert from cups to weights, so glad I read the comments and seen your reply 😁 I’ll let you know how they go. ps — I also make your kugel for Hanukkah. And being so thorough with your instructions. And so easy to make, thank you. Next time I will double up on the recipient should I need double. It sounds like you handled the egg whites well if you achieved stiff peaks. The first time one batch was worse than the other, so I redid it with pretty much the same results. Thanks! Hope they turn out! Worked perfectly! One time with vanilla extract and second with almond extract. I love to make bite size also! Enough said. Hi Linda, Yes, they can be frozen. Great recipe! I’ve recently been diagnosed with ‘a wheat allergy’ but have a sweet tooth and am eliminating, reducing & modifying my diet. I’d never made coconut macaroons before but wanted to have a gluten free option for snacks I was making for research seminar presentations. Fantastic! Hi, Jenn, i haven’t made these yet but i have extra coconut…just wondered if i could use more coconut, Since i have some extra, And then use the whole can of milk? Can chopped or slivered almonds be added to this recipe? How long can I store these if put them into a mason canning jar? Hi Lenore, I also live in Australia and we definitely have sweetened shredded coconut… Try Coles/Woolies or any other supermarket, in the baking aisle from memory. I made these for a bridal shower for a dessert table. You will have a lovely Irish cream. 🙂. I’ve made these about 10 times or friends and family in the last six months. I made these tonight, as I wanted to make something “different” to go with what I already baked. Made 150 of these for our Annual High Tea last year and the ladies loved them, so once again this year I am making them!! They all complement you and me both for the recipe. I don’t even know how to bake very well and they turned out so great that I had someone request for me to make some for them. My 88 yr old father said best cookie he ever had. Delicious! As I want to make some special on this day. )hmmm… even our flaked looks different (ours looks like chopped shredded,not flat and flaky at all) but that might have made a difference in the weight. Donna. I can form my other favorite recipe into shapes (hearts for Valentines Day) so I made a batch of those while waiting for these to bake and they were much quicker and easier to throw together. Hi Becci, Unfortunately, I don’t think that would work. They are awesome! Thanks again. But – is there a way to keep them crispy on the outside? Use a cookie scoop! I made them exactly as indicated except I omitted the chocolate and I halved the recipe because I only had 1/2 bag of coconut. High Recommend. Can you refrigerate the cookie batter for a couple of days before baking. Hi Anda, I haven’t tried that myself but don’t see any reason why it wouldn’t work. Make sure you beat them until they form stiff peaks when you lift the beaters out of the bowl. However, they obviously lost something during the baking process. The initial surge of heat to get the oven up to temperature can definitely cause burning. First of all, is it still good to use? Hi Penelope, If you click on the recipe tab, you’ll find the quantities (it’s 7/8 cup or 7 liquid oz). Thank you! Even the temperature and time for baking is wrong: too long and too high. Using a small bowl made the chocolate deep enough to dip. You will thank me. Maybe a coagulating or emulsifying agent? Your recipes are a true joy to replicate.. you inspire and I’m grateful to have found you! you might want to correct this, as Im sure nothing would cook at 165F!! so delish. I used the same coconut as before and measured 14o.z in a meas. Sweetened shredded coconut is not readily available in the city I live in. 'Tis the season to enjoy (and gift!) I was so excited to finally try this recipe tonight. If you try it, please let me know how they turn out. I love making it and follow it exactly. These macaroons are so easy to assemble and bake. What temperature do you bake the macaroon cookies? These coconut macaroons are one of the best I ever had. Easy to follow directions, make sure you use exact measurements. Homemade Lemon Curd is a great use of egg yolks. Thank you so much for your time and assistance. Thank you! You can read more about it here. Dampen hands with cold water. It’s flaked. I set it to 325° as directed. Did you by chance use wax paper? I made these without the added chocolate dip but will try next time. My mother said they were the best coconut macaroons she’s ever tasted. When I put my first batch in with the racks in the middle, they turned out to be burnt quickly. Of course, they’re the best fresh. I would like to know – can you use fresh coconut from the shell for these cookies because it is so moist or should it be store bought coconut? We can’t stop eating them and haven’t even gotten to dipping them in chocolate 🤦🏻‍♀️ Thank you, thank you, thank you for sharing your amazing recipes!! Is there something besides sugar that alters the cooking process? P.S. First time making macaroons… these are fabulous! My version uses both vanilla and almond extracts … Thank you for the thoughtful layout of your recipe: photos & instructions – am eager to make my first batch! Hi Court, It can be used but the end result will be much different — not as sweet or soft (unsweetened coconut has a coarse, dry texture). Goodness! Love it! Your picture shows fine sea salt being used, do you recommend this instead of kosher salt? If you want to take a look at how my macaroons came out using your method as a basis, take a look at my website. Tried it out today, turned out to be awesome! How should the macaroon cookies be store and how long will they stay fresh? I have made these three times, intended for neighbor and family gifts. I made your Coconut Macaroons this past weekend for a bake sale at a local community Food Bank. I also found that 14 oz equates to 400g, which is nowhere near 5 1/3 cups. I used mostly unsweetened coconut and they turned out fine. I loved both options. It feels pretty moist to me … so it should work. hi there! However folding it in from edges of the bowl worked perfectly. This really is the best coconut macaroon recipe. So glad that I knew to buy the sweetened flakes early — last year Fairway ran out and I used unsweetened, with added sugar, which didn’t really work. If you don’t have parchment paper, maybe don’t even try. just press a piece in top before you bake they look pretty. I’m not sure why they would double in size — macaroons do not expand as they bake. I wouldn’t adjust the sweetness — Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. They were the perfect amount of sweetness especially when I added the chocolate. The best coconut macaroons ever!! Thanks, Just FYI, since Canadian packaging is metric I converted the recipe, but there is an error you should know about. In the States, we aren’t as familiar with liquid oz. would only be 10 Tb, or a little over 1/2 cup, not 7/8 cup. You need 5 cups + 1/3 of a cup of coconut, so that accounts for your very runny result. Hi Les, glad you like them! I’d love to try it but there are no quantities of the ingredients. Hi Stephanie, Do you have the oven racks in the center? These are the best coconut macaroons ever!! I just made these little gems and sad to say that all 30 were devoured within 15 minutes of the kids coming home from school. Enjoy! Thank you so much for this recipe!!! Thank you for this recipe, I will be making these again! And regarding the coconut sticking out, if you find it makes it hard to dip the macaroons, you could always chop the coconut a bit to make shorter pieces (but don’t chop it too much)! 3. I’m not sure what I did wrong…. Definitely errors on both ends! Im confused. I don’t recommend it for this recipe, Vanita – you might try Alice Medrich’s recipe on Food52. Hi Elinor, Sorry to hear you had a problem with these this time around. One question, is it supposed to break apart easily? The cookies keep well in an airtight container at room temperature for about a week. Hi Cheryl, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. Can’t wait to bring them to the seder tonight. Add 1 cup shredded unsweetened coconut to the egg white, or a half-cup each coconut and ground almonds to the whole egg. Hi Kelly, Thanks for the suggestion. I would use half of the salt cause I thought they were a bit in the salty side. I have tried too many recipes only to end up with a gooey mess. Same here!! Preheat oven to 325°F (163°C). I love coconut macaroons! Thanks! The cookie consistency changes. I’ll be making these again for sure…Just because I didn’t miss the chocolate, doesn’t mean I don’t want to try it!!! Hi Shazeen, So glad you like the recipes! Thanks for all your wonderful recipes! Hope you enjoy! Sorry! Second time around, I whoop-a&& those egg whites and voila, no pooling. I’m so frustrated. Followed the recipe exactly just added a maraschino cherry for colour on top before baking. Everyone I’ve made these for LOVE them. There was pooling of liquid as they baked, used the amount of milk as per recipe. I have looked at your picture and watched videos and I stopped the mixer when I thought it was stiff peak but maybe it wasn’t there yet. I can tell from the other come comments that the amount of each item is very important. I followed the recipe and am unsure why they would turn out this way. Coconut macaroons are made with egg whites, sugar, and shredded coconut. Hi Su, Makes 26 macaroons. How many macaroons does this recipe yield?? Thanks. Is that weight or volume. It has been corrected. The recipe is easy and with or without chocolate these really are awesome coconut macaroons. How much do i need to add to avoid the dryness? They were perfect!! Hi Jo Anne, Unfortunately, I don’t think the coconut milk will work; it has a different consistency and not sweet enough. I thought the recipe meant the whole can. This is by far the closest (nearly identical in taste) and I’m soooo happy to have found it. Sorry! Thanks, Liz. And I had only a caramelized milk (Dulce de leche), and not condensed. Make the macaroons: In a large … Or, if you’d prefer to keep the recipe as is, here are some creative ways to use leftover sweetened condensed milk. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Do you recommend a good substitute for the egg whites? This afternoon I started the marinade for Peruvian Style Roast Chicken with green sauce and Crispy Tandoori chicken. Big yum! 🙂 I did make some without being dipped in chocolate, but everyone seemed to want the chocolate ones. Not using all of the sweetened condensed milk makes a difference. All your recipes are simply THE BEST thank you!!!! How can I fix this? The pictures & text are a big help especially for the non-cook. I helped myself like this – warmed cow’s milk, added some sugar and poured it over shredded coconut. They were a big hit here and didn’t really last long,lol. Shh, don’t tell anyone! HI Micheline, I’m sorry you had a problem with them sticking! Question: can I use a combination of sweetened coconut and unsweetened organic coconut for this macaroon recipe? Made them exactly as written. The cookies were perfect, nice texture and gone way too quickly. Easy and very good! The texture is amazing and dipped in chocolate they are unbeatable! Thanks! If so can you dip them in chocolate the day you plan to serve them? Sure Elizabeth, a couple options are: Fudgy Double Chocolate Meringues, Flourless Chocolate Almond Cake, Double Chocolate Pavlova, and this Flourless Chocolate Cake with Meringue Topping. Hi Michayla, It really depends on the recipe you are using. Enter to Win $10,000 to Makeover Your Home! While I would recommend the sweetened variety, I’ve noticed in the comments that some readers have used unsweetened coconut and have been happy with the results. The Once Upon A Chef Macaroons are fantastic, chewy, and sure to please all coconut lovers. Thank you, Jenn! I make no substitutions and follow the instructions exactly and the results are constantly delicious macaroons. Your helpful suggestions will be welcome. Hi Jenn, I tried it today, and everbody in the house loved it! I tried putting 5 scoops of 1/3 cups and it was so runny. People always ask me for the recipe after tasting them and I am pleased to direct them to the Once Upon a Chef website. Doreen, I think they would be fine for up to about 3 months. What do you think could have caused this? Hi Peter, That’s 14 oz by weight. I’ve been trying to think of a great cookie to make for the favor and lo and behold, this recipe arrived in my mailbox today. Did I do something wrong? Mind blowing recipe you have shared. I am going to make these as favors for my company’s Holiday Party dinner and put them in decorative clear bags with bows. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. I used kosher salt, that may have been the problem. Thank you so much. A definite winner. We made these for our Christmas cookie trays and they disappeared first. It’s my new go-to dessert to impress guests. I just have to keep coconut on hand. Thank you! I did a little research and it seems the Ghirardelli chocolate chips I use might be the only brand of chips that melts easily. I have a question: have you ever dyed them? Most bags are 200g roughly 7 ounces… So mine turned into a rice pudding consistency. Estelle. I don’t have a Jewish cookbook, specifically, but I do have a cookbook in the works that will be available next spring. Stir every 30 seconds until the chocolate is fully melted. How to make Low Carb Coconut Macaroons. Josie, I did the same thing the first time I made them. I added lemon zest which I loved and one person at my dinner remarked that she doesn’t even like macaroons and she couldn’t stop eating them. I will keep this recipe! Or do you have recommendations on how to ship them? Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. If so maybe a bit of flour would suffice….? There are too many and they change the wording of the recipes around. I ended up with 27 cookies from this recipe. But, I add chopped toasted hazelnuts to mine. Thank you so much for sharing the recipe, as I really needed a gluten free option for my upcoming Hanukkah party! Hi Simone, I’m sorry for any confusion! Next time, I’ll keep them at room temperature & see if it makes a difference. We are a huge coconut loving family and these really hit the spot. However I will try the Ghirardelli the next time. It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. I also want to say thank you personally for this delicious recipe. I’ve made these at least a dozen times. I’m excited about trying your other recipes. I followed the recipe except I doubled it and it turned out wonderful! Can I use liquid egg whites instead of regular eggs? Next time I would use less milk or more coconut. By 25°F ) are both diabetic also want to get too brown fancy these. 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