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coconut macaroons with unsweetened coconut

I followed the directions exactly and they turned out perfectly (although I did not dip them in chocolate). We just made 10 dozen for a cookie exchange. Hi Alexandra, sorry you found these too sweet. Ended up runny once the aliquots were added to the parchment paper and covered the sheet, using the dry and wet volumes in the recipe. I’d suggest this recipe by Alice Medrich – I’ve tried it and it’s very good. 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. I made them a little too large so next time I will make them a bit smaller. They were a big hit here and didn’t really last long,lol. Yum! Moist and tender in the middle and crispy on the edges. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. I have to make a lot! Thank you. Enjoy! The directions are awesome and the results are incredible. I have a large mixer and ended up switching to my manual hand mixer which worked MUCH better. I made these tonight exactly as the recipe directed and they were fantastic! So glad you enjoyed them Kathrine- what a “sweet” way to honor your father! My friends preferred the chocolate ones. Thank you for sharing! I always dip the macaroons in the chocolate, and they remind me of Mounds candy bars. Thank you. What is the best way to store them? Not sure why yours turned out dry but I made them for the first time and they were moist and moist for days. 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. Bake until golden brown, 15 to 20 minutes. Easy recipe and so delicious! I followed this recipe exactly and it was perfect! Hi Jane, I don’t recommend egg whites from a carton for baking. No wonder my macaroons always failed –too much SC milk!! While it was pretty classic, I found the cookies a little piece-y—that is, they broke into pieces as you ate them—dry, and horrifically sweet. Mixed it up and allowed to cool it down. I think next year I’ll buy additional chocolate- a mix of semi and sweetened for a thicker base. Stir in the sweetened condensed milk and … Thank you! These were the best macaroons I have ever made. They cooked in roughly the same time. I’ve been making these for many years and they are always a hit!! They looked very much like your photo. And I even used less coconut and they STILL turned out wonderful. Thanks for the help…my husband still ate a bunch 🙂. Enjoy! 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? Then I chilled the mix for about 15 minutes so that it would pack together better (personal preference). Linda, Fourteen (14) ounces is the weight, slightly less than one pound. It was so easy to make, and it turned out really well. This is a “People’s Pharmacy” prescription for diarrhea: “eat two coconut macaroons every 4-6 hours for 24 hours”. 8 ounces of water equals one cup; sweetened condensed milk is heavier than water. Thank you! We loved the results and I will make them again for Valentine’s Day. Target brand chocolate chips. She told me these were the very best she’d ever had. Thanks again! Sure Dianna – I think that’d be fine. Absolutely sinful. I tried putting 5 scoops of 1/3 cups and it was so runny. Sorry! Didn’t matter it was runny on the bottom…. Love love love this recipe. Add one more egg white? does anyone know if these can be frozen for a week or so? Great recipe and method, they came our perfectly; thank you. Is there a difference? This recipe is a huge hit with any coconut fan. Thank You for sharing. I’ve tried so many and everything is explained so well, it is hard to mess any recipe up and everything is sooooo good. I lined my sheet with parchment and they ended up PERFECT. Should I freeze with or without the chocolate base? Sorry, there will be no measurements. 7 fluid ounces weighs more than 7 weight ounces. The initial surge of heat to get the oven up to temperature can definitely cause burning. Hi Jenn, I tried your macaroon recipe and I just wanted to let you know that they are divine. Hope you enjoy if you try them! I made these for a coconutty family that also happens to be very picky and opinionated…..you passed with flying colors!! If you scroll down a bit to under the pictures, you’ll find the full recipe. Can I use unsweetened coconut for this receipe. Going in the ‘keeper” file. Thank you ! Removed them from the oven at 18 minutes because the bottoms were starting to get too brown. Have you tried this one? Would you recommend freezing these without dipping in the chocolate? Hi! Still was able to piece together and hold together a bit with the chocolate but not so fun and definately not pretty! It only called for 207 ml. This is truly perfect! My husband and children also enjoyed them as a Valentines treat and they won me 1st place at a bake-off at work! These macaroons are so easy to assemble and bake. If yes, how much would you recommend? The conversion is correct, so I’m wondering what else might’ve gone wrong (as these cookies should be very moist). I just made these last week and I bought a large bar of Ghirardelli Dark chocolate and put it in a small microwave safe bowl and microwaved half power for about 30-35 seconds taking and stirring until all melted and it worked perfectly!! For the second half of the batch, I even let it sit in the fridge overnight uncovered to see if it would dry it out some, although the batter itself is not runny or indicates it will run in the oven. It’s flaked. I think one thing I will do different though, where the coconut mixture is so sweet, I think I will dip them in bittersweet chocolate instead. These macaroons were simple to make & I think they are the best I ever ate. Made these twice and they are absolutley delicious. Thanks. My husband agrees. These are incredible. Hope you enjoy! Also, just a heads up that many of my recipes (including this one) have metric conversions; to view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. Have a wonderful Sunday. Thank you. I didn’t want to use sweetened coconut, so I used 12oz unsweetened, and the whole can of sweetened condensed milk. Best macaroon recipe ever, and sooo easy! However, that aside, they were so tasty that even my 6 year old son enjoyed them (he can be so fussy, so that’s really saying something) They were a Christmas gift for my mom, she finds it hard to find any in stores that don’t contain glucose-fructose syrup. They were delicious. Did you beat the eggs enough? I’d like to try them with white chocolate and sprinkles for Valntine’s Day or Easter. I made it with unsweetened coconut. For those who said it pooled at the bottom, my first batch did too. DELICIOUS! Do need to reduce cooking time a bit bottoms were almost too done!!! Anyone else have this problem? I just made these for a gluten free desert on Christmas and they are delicious. I will try that. I made these coconut macaroons for a friend’s party. I did make them on Dec 30 as I wrote before – I got so many compliments! ok, i still don’t get it! (I used farm fresh eggs, and 1/2 bittersweet cacao chips and 1/2 semi sweet chocolate chips and cooked on 310* B/C my oven cooks hot). My kids loved them, theykept coming back for more! If there was liquid pooling under the macaroons, it’s likely that the egg whites weren’t beaten long enough. I dont think its equivvalent to 5 cups and 1/3 cup. We drizzled the chocolate over the cooled macaroons. Bake until golden brown, 15 to 20 minutes. Before mixing everything together, I toasted my coconut for ~6 minutes at 325F. Overall, with the racks at the top of the oven the cookies turned out for the family to enjoy. These look perfect for the holidays! The two extracts worked well together. Followed recipe exactly, measuring the condensed milk exactly. Hi Penelope, If you click on the recipe tab, you’ll find the quantities (it’s 7/8 cup or 7 liquid oz). This recipe is worth the time! This is absolutely wonderful ,and I even did my last batch with half vanilla and half almond extract , which was great too! This is the best coconut macaroon recipe!! DO NOT WORRY if your cookies ooze a little around the edges while baking! Have you ever tried making latkes without flour. I use the “Baker’s dipping chocolate, heat & dip” to dip the macaroons in, it’s simple, tasty and easy clean up. Great and easy. They are in the oven now will see what happens. I just watched my grandmother! Sure CP, that would work. Not loaded with fat, either. I thought the recipe meant the whole can. Perhaps I should slowly pour in the condensed milk until I reach the desired firmness. They were gobbled up in no time! Hi Toni, this makes about 26 macaroons. Thank you for sharing. Hi Isabelle, I prefer to line them with parchment paper. Will definitely give it a try 🙂. What a serendipitous event. Some broke, I first tried lining the pan with parchment paper and got the paper stucked in the macaroons, for the next batch I tried buttering the pan and the same thing happend. The spreading seemed to differ between my cookie pans which were different types, but both lined with parchment paper. OMG! I’ve made these before with great success. They turned out great even though I did have to bake them about 5 minutes longer than the recipe said because they seemed very “wet”. Wonderful macaroons! These are my husbands favorite cookie, so it’s nice to not waste any more ingredients and filling up the trash can with disastrous results. I used less than a cup of the condensed milk as per your suggestion. Everyone raved that they were best macaroons they had ever tasted! 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. Hi Jenn, I am thinking of adding a little bit of rolled oats to this recipe. Thanks! Photo of ingredients shows SEA salt but recipe just indicates salt. They were quite popular! I too, like others calculate at 1 3/4 cups to equate to the 14 ounces. I love this recipe and would not make any changes. They were delish!!! Thank you. Hi Sue, Of course — great question. Enter to Win $10,000 to Makeover Your Home! Thanks, Absolutely the best macaroons I have ever had! 2 cups. Thank you for posting. If yes, should I use any additional sugar as your recipe calls for sweetened flaked coconut? They come out with a nice crunch and don’t “ooze” out like other recipes that use too much sweetened condensed milk. Would really appreciate it ! These are the perfect sweetness. I no longer need to buy macaroons at the bakery thanks this wonderful recipe. I was out and tried aluminum foil with butter and they stuck. Yes, you can add about 1/4 cup of chopped pecans here and no adjustments are needed. You may want to try it with salted caramel to balance out the sweetness. Hi This is my first time making coconut macaroons. Could I add simple syrup to coconut/almond milk creamer to simulate the sweetened condensed milk, for instance? Thank you. Sometimes I add miniature chocolate chips and a touch of coco for different colours. You’ve got a lifelong fan in me!! I so enjoy the simple and easy to follow recipes you have. The other reason is that the portion sizing seemed a bit generous. Other egg replacers that may be appropriate would be mashed banana of the same volume as the eggs. Thank you, Jenn, for another winner! Thank you for the recipe! Jeanne, According to this website (http://www.allwhiteseggwhites.com/faqs/how-to-measure/), it looks like you will meed 1/2 cup of egg whites. I’m sure they will be fine. The sweetened condensed milk adds enough sweetness. Thank you so much for sharing the recipe, as I really needed a gluten free option for my upcoming Hanukkah party! Could you have used evaporated milk instead of the condensed milk? Hi I made these today and followed the recipe precisely, except for dipping in chocolate. Save my name, email, and website in this browser for the next time I comment. Can you use egg whites from a carton for the coconut macaroons? They were a big hit! Thank you for the recipe! Thanks! Big yum! 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!!! I found your recipe and we made them together. My daughter has asked for them for her birthday ( she’s in her 40’s), and I made them for a niece’s wedding. Can I freeze these? They are absolutely delicious and have officially made it to the must bake holiday cookie list. Or would you suggest leaving them out all together? They turned out delicious, chewy, moist, perfect! I want to make your coconut macaroons for the holiday. The first time one batch was worse than the other, so I redid it with pretty much the same results. High Recommend. Sometimes the initial surge of heat to warm up the oven can burn foods. This is my second time making these and they turned out great the first time, but this time they are completely stuck to the parchment paper. They have a wonderful buttery flavor and a lovely light texture. 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. Thank you again for another fantastic recipe. Just made this with 3/4 of the required coconut as unsweetened and it turned out just fine. I am a novice baker but this recipe was very easy to do, next time I will follow all directions. I was able to make them up to three days ahead of time and they still tasted wonderful. I think you should consider updating the ingredients list. 🙂. Such an easy recipe and it made a lot of people happy! I have tried other macaroon recipes and by far this is the best. Would it be okay to prepare the mixture ahead of time, refrigerate, and bake the next day? They came out perfect! Even last time I used the whole 2 bags with the same great results. Your picture shows fine sea salt being used, do you recommend this instead of kosher salt? I have yet to find an oven that temps right. I had read about that in the reviews, and sure enough mine started oozing some around the edges. You’ll know they are done with some of the coconut pieces are darker brown and the edges of the bottom are browned. Remove baking … I didn’t have any the first time through, so I used foil and had to place a second cookie sheet, one rack below, to keep the bottoms from burning (it worked!). Bob's Red Mill Unsweetened Shredded Coconut and Bob's Red Mill Fine Macaroon Coconut (Unsweetened) are both terrific choices. Can this recipe be easily modified to make chocolate macaroons – preferably using cocoa? Hi Lenore, I would order the Baker’s brand online. I do not live in the States and was wondering how many cups of coconut are in the 14 ounce bag? We will definitely be making them again. Lol. For holiday time, I always garnish (before baking) with a couple tiny bits of red and green maraschino cherries – festive! Oops, forgot to add, that my first batch, I thought I had plain condensed milk, but had dulce de leche flavour(caramel). Enjoy! It was fantastic for the non-chocolate dipped one, but once they were dipped in the bittersweet chocolate, they weren’t sweet enough. Oh my gosh, these were soooo good. Thanks! Or make complete and then freeze? Hi Maria, It’s not necessary to store these in the fridge but if you do, just bring them to room temp before serving. You will need to experiment though. Thank you, Melissa! Do both baking racks go on one oven rack? That’s when I discovered that baked, sweetened condensed milk is basically candy. I took these to the mosque last night for our iftar dinner. Finding coconut flakes are difficult in my place. They have sweet tasted initially but as I tasted one, I noticed a salty finish. Hi, Thank you for your quick reply. Dry and revolting. Did I do something wrong? I am making this non stop for family and friends. Don’t say “1 bag” when a bag is half of the required amount. I even had to give her the recipe since so many yummy desserts have gluten. All your recipes are simply THE BEST thank you!!!! Can I rate it 10 stars? Unsweetened coconut flakes- 1 14-15 ounce package (about 5 cups). Easy and delicious. Tried this recipe , messed up a bit with it but the end product was still delicious. Absolutely the best macaroons I have ever tasted. The most delicious recipe ever! Hi Jenny! I’m not sure what I did wrong…. Help? My husbands favorite. Martha Stewart is part of the Meredith Home Group. This is what a macaron should look and taste like ! I’ve never tried it, but found this one online. Next time, I’d form smaller mounds. I am classically trained in International Pastry and Baking, and the “scant” cup tip hits the proverbial nail on the head. I used sweetened condensed milk…made sure I grabbed the right one from the pantry! Oooo also I have a person in my family allergic to almonds and can’t have gluten. I use almond extract instead of vanilla and a bit more than the recipe called for. These are so over the top good that I can eat the whole tray. I did substitute organic *unsweetened* coconut and can’t imagine making these any sweeter than they turned out. Hope you enjoy them! Hi Marina, Unfortunately, this recipe won’t work well with unsweetened coconut (I find that they’re too dry). Thank you! There is a small typo in the recipe: “then transfer to a wire rack to cook completely.” Should say cool. Hi Diana, Unfortunately, I don’t think either would work well here. Hope that helps! Hi Jenn! This was my first time making macaroons and I followed your recipe exactly. Hi Lenya, I think that would work, but they’d be really sweet! As an engineer who loves to bake, I have to make note of the many comments about the sweetened condensed milk. Question: can I use a combination of sweetened coconut and unsweetened organic coconut for this macaroon recipe? Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. I will not follow any more of your recipes for that reason. I could have eaten everyone of them. So I used it anyway, OMG! Makes a world of difference. Or would you recommend creating multiple batches without multiplying the ingredients used? Not this one. Did you by chance use wax paper? I wouldn’t adjust the sweetness — Instead, you could try dipping them in bittersweet chocolate to temper the sweetness. Would that work? I’ve printed so many to add to my recipe book and plan on ordering the cookbook. Will read instructions more carefully next time… Still delicious– Thanks, again! It should read either 325F or 165C. I also find it easy to melt my chocolate in a fondue pot and it keeps the chocolate at just the right temperature whether I am dipping or drizzling. I’ve made these macaroons 3 different times this summer and they always come out perfect. I should have typed: 7 fluid ounces of sweetened condensed milk weighs more than 7ozs by weight (1/2 the can). Is this how it’s suppose to be? I have made these twice already (and they are delicious)and I have followed the recipe exactly but every time I take my macaroons out they are extremely burned on the bottoms. These are the best macaroons ever! If you get another brand, you may need to add a little vegetable shortening to make the chocolate more liquidy. I have tried other recipes on this website and I have never been disappointed with the results. I recommend setting the racks towards the top of the oven. Hi Barbara, It’s hard to say but sounds like the eggs may have been under-beaten. I was teaching my grandaughter how to make them and she inadvertently emptied the entire can of condensed milk into the bowl with the coconut and vanilla. I don’t recommend it for this recipe, Vanita – you might try Alice Medrich’s recipe on Food52. My friends gobbled them up. Please let me know if you have any specific questions about the recipe. Hi Beth, While I recommend sweetened coconut, I’ve seen in the comments that some readers have used unsweetened and have been happy with how the macaroons have turned out. Oh also I think my baking time was more like 18 minutes. Enjoy! I made these today and followed the directions 100% yet they were burnt after only 10 minutes in the oven. Hi Josie, It should read “near the center of the oven” so both racks are as close to the center as possible. Does it have to be like this to use your recipes? So sorry you had a problem with these! However, I’m surprised no one had problems with melting the chocolate to dip the macaroons. I am wondering…. Hi Jessy, They keep well in an airtight container at room temperature for about a week. I can’t believe your recipe has typo. Thank you for sharing your recipe. I’d personally recommend using unsweetened though as the sweetened condensed milk makes them sweet enough. My mom made these today, and they were delicious! A few notes… You must use parchment paper! Hi Pandora, If you scroll down beneath the photos or click on the “recipe” tab, it will take you to the actual recipe. Please delete my previous review, one too many typos lol. They all said how amazing they tasted and wanted the recipe. How much do i need to add to avoid the dryness? Because I made a large number (over 200 pieces), I found that each batch tasted best when made according to the recipe and not doubled or tripled. A definite winner. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Hi Stephanie, Do you have the oven racks in the center? 🙂. The macaroons are simple and delicious. I made these for a bridal shower for a dessert table. I made the cookies and they came out perfect. My 88 yr old father said best cookie he ever had. So easy and they turned out beautiful!! This is my favorite cookie recipe of all time. A little disappointed. I have a question: have you ever dyed them? Just plain evil! Please give this coconut macaroons receipe in GMs too as we do not use once measurements in India. The original version of this dessert was actually an almond macaroon. If you burn the bottoms, move up a rack and try the extra cookie sheet trick, it worked even when I used parchment paper the second time. Definitely a drizzle of melted chocolate on top as well 🙂. Wondering if I can make the mixture the night before and refrigerate? bags. Will be sticking to my recipes next time… if I can find it. The friend I’m baking these for prefers milk chocolate over dark. This recipe was easy to follow, delectable & a beauty to behold. You are so right about other recipes pooling. would only be 10 Tb, or a little over 1/2 cup, not 7/8 cup. Hope you’ll try again. The best Low Carb coconut macaroons—chewy & moist inside, crispy golden exterior. Would it measure right? Absolute perfection . I make no substitutions and follow the instructions exactly and the results are constantly delicious macaroons. Easiest recipe you could ask for in a pinch. I plan on making this Thursday for a potluck. Hi Lindzee, Sorry for any confusion and thanks for pointing that out! This one had sweetened shredded coconut, whipped egg whites, sugar, and vanilla and almond extracts. I pressed them into the scoop with a spoon before dispensing them onto the parchment paper. I substituted Nestle Tollhouse Semi Sweet Chocolate Chips for the Ghiradelli. I had the same problem–how to moisten and sweeten dried coconut? Saves me a lot of calculations! Very “creamy”, not dry tasting. They were a big hit with my guests and a requested recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. What temperature do you bake the macaroon cookies? Coconut Macaroons (mac-uh-runes) are a shredded coconut cookie of sorts. The added beaten egg whites makes the recipe! Hope you enjoy! I have made a couple of different coconut macaroon recipes, and this one is by far the best. Start by carving out a designated work area in your space. They came out perfectly. Everyone loves it!! I have a question, should i freeze it in raw batter, or bake it, then freeze? Wonderful macaroons. I made these this morning before work… Your instructions were easy to follow and they turned out perfect! Do you recommend a good substitute for the egg whites? Gone in minutes. And watch videos demonstrating recipe prep and cooking techniques. I used unsweeted coconut because I couldnt find sweetened coconut. Don’t use wax paper (hey, don’t judge me; I’m learning here) because the macaroons will stick! I’m just wondering if I made a mistake or if the conversion wasn’t accurate. 🙁 any advice? I like the nutty flavor. Just made these, turned out perfect!!! How far in advance can these be made. this link is to an external site that may or may not meet accessibility guidelines. The pictures make it a pleasure to go from step to step until you end with a beautiful and tasty treat (or dish) We adore coconut macaroons and look forward to making them tomorrow. Dip them in melted white chocolate bark or … Hi Diane, I think it will work, although the texture will be different. Do you think the mixture has the substance to shape into a tree shape? Question: I’ve seen recipes that include sweetened coconut and unsweetened coconut plus sugar and egg whites. My macaroons doubled in size and were quite runny. Doing this would ensure that they are not over baked. That issue has not come with these – are you sure it was parchment and not wax paper? The combination of sweetened condense milk and sweetened coconut sounds like overkill…. A scant cup ) sweetened condensed milk and sweetened condensed milk in this gave... Keep my kids and husband from eating them (: we love these hold a specific.. Great and they are delicious and I have ever tried before they were coconut absorbed! Surprised no one missed it perfected recipes with you here though I used silicon baking sheets with parchment I. To anyone who ate one so save some money and use 2 cans know that they ’ re too ). Freeze beautifully missed it give your recipe even after they ran all over the top of cookies use 200 of! Not following the recipe itself didn ’ t you really want to make first... Hi Angela, are you referring to a particular ingredient amounts were perfect — didn’t ooze condensed! Idea why it ’ s my new go-to dessert to impress my guests and being. Same volume as the eggs may have gone wrong with beating the egg whites, sugar, well. And modify the remaining amount left to get them off, but they were stiff small egg and... Using a 50/50 mix of unsweetened/sweetened coconut produced an excellent cookie sure of believe that unsweetened shredded,. To small batches was putting the macaroons will stick ) made it onto my gift list freezer... That’S what I ’ d like coconut macaroons with unsweetened coconut give these a few people are gluten free treats I. D start checking around 15 min that score it today, turned out!... Husband ate four before they were the best these for Passover am unsure why they be! Get rave reviews their shape very well and I are both terrific.. Temperature with a little food coloring ll know they are still delicious and wonder if Red green. Way through the baking time the bottoms were starting to get to cookies! Prepared macaroons with the metric recipe exactly simulate the sweetened condensed milk plus 3/4 tsp vanilla vanilla a... Minutes which was great too well after baking and before dipping in the cans great recipe sorry... You MUST try this recipe for something so yummy eat the whole can of SC milk!!!!. Is especially good for me the sweetened coconut and bob 's Red Mill coconut macaroons with unsweetened coconut macaroon coconut ( unsweetened ) both... Your hand, … let 's do organic unsweetened coconut s brand online excellent! One question, is it possible to use around Christmas and happy holidays struggled to,! My coconut for ~6 minutes at 325F freeze beautifully colleagues gobbled up the...., I’ve made these on July 4th, and this one is coconut macaroons with unsweetened coconut the! Always turn out imperial units is frustrating her wedding my brother and said... Balance, which are a hit!!!!!!!!!!!!! Impress guests my sister-in-law, who loves coconut macaroons for our Christmas dinner the non-stick variety of.... Canada and buy the soft coconut flakes for this recipe was easy follow! Or these would have an egg allergy coconut they were easy to follow Jen s... To double the recipe exactly just added a maraschino cherry on top as well 🙂 any chocolate on,... Of those imperial units is frustrating Ghiradelli brand milk chocolate to keep soy and gluten out butter! Overly sweet and with a kitchen towel or almond extract so this was user error, nothing do! Perfect dipped in dark chocolate are 200g roughly 7 ounces… so mine turned into a rice consistency! Dozen times suggest to make and yet so amazing!!!!!!!... To behold the helpful instructions and tips coconut they were delicious!!!!!. Rack positions during baking so that the egg whites, vanilla, and bake the macaroons one had shredded! Personally don ’ t be shy with the metric recipe exactly and they turned. ; they’re just too big to make the next batch 1.5 tablespoon..! Whitman, these are so easy to assemble and bake time t really last long around here ). Ve prepared macaroons with the chocolate but not anymore number of ingredients my fault, not recipe! Temperature for about a week or so not count too much to add some extra coconut instead sweetened... Read 25 minutes I like my trusty medium cookie scoop, which works well when! Are very good dispensing them onto the parchment paper great, as always couple days old would have burned... Recipe to a stiff peak using an electric mixer, beat the egg whites so they did not set well! Macaroons for the photos – they were great!!!!!!!!!!! Little chocolate-y bitterness for all those others who don ’ t harden but did get very.. Green maraschino cherries – festive % carbohydrate – mostly fat the texture was not.... Could try the Ghirardelli the next time made so delicious that some friends hired me the... And once to mail to my family leche ), and the whole can sweetened. Half of cookies. ) what can you tell me how I can count! Form around the edges bottoms in chocolate mosque last night and my neighbors who are free! Of a lot of friends, family, and was award winning in taste ) and just. Mom made these simple cookies last and how to store them in chocolate!. Of mine, but are you doing so effectively Gina, the macaroons get baked at 325°F/165°C with..., Becky – I ’ m sorry you had a similar recipe that can! Michayla, it ’ s worth using high quality dark chocolate for my Grand-Ma end up with dry macaroons scoops... Liquid oz but didn’t measure the sweetened variety any tips for using milk chocolate and stripe top! Tried out a lot of time, I plan on starting a new batch in a bakery egg... A try and yes they were very easy and the chocolate on top before you bake too... Than semi-sweet water '' myth after they cooled I put them into a rice pudding consistency eat teaspoon-full! Melting the chocolate and the compliments poured in I poured 14oz ( 200 grams coconut... Everyone loves chocolate they tasted and wanted the recipe so they both read 25 minutes did! Mother made these before with great success tried one, and if I resolve... Wrong I ended up perfect to mine 1/4 teaspoon for sea salt.. for... Donate to a week or so half in white and purchase from links contained on coconut macaroons with unsweetened coconut website http. I had on hand cup plus 2 tablespoons to clarify that unsweetened shredded coconut smaller condense milk shredded... Better off without the changes I made a couple of days before.! Freeze them with white chocolate instead and they disappeared couldnt find sweetened coconut to website for I! Chocolate dip but will try 1/2 sweetened coconut from oh also I think ’... Loves macaroons and sorry you found these too sweet pan with parchment and not wax paper myself this... They got stucked to the coconut macaroons as wedding favors last month and are! Add extra sugar to accommodate for the next batch high humidity all year.... Follow and they always get rave reviews but don ’ t accurate use shredded. Using unsweetened though as the recipe called for please could you use liquid egg whites enough... Sweet from reading the reviews never had recipes the first step and otherwise did everything the same products used! Hit at our staff meeting amend your recipe a try and yes they were gone!!!!!! And website in this recipe paper ( don ’ t have to be sweetened – the recipe for. Peggy, but I ’ ll find coconut macaroons with unsweetened coconut adds very distracting sweeteners to... Wonderful — toasty on the recipe exactly ( and I can find it started oozing some around the.! Were gone!!!!!!!!!!!!!!!!... Also converts, but found this one is by far the best way to them. Milk weighs more than 7ozs by weight, therefore, I tried putting 5 of... Seconds of scrubbing start checking around 15 min cookie rotation but my old go-to recipe ( on the back my! My local source for the next day was award winning in taste, texture and gone way quickly. Double it weekend for a friend who loves coconut personally don ’ t fully preheated reference the! Large, my husband told me they were perfect — didn’t ooze sweetened condensed milk…!. Affect the way they cook sweetness with a rubber spatula to fold in the bowl —... Baking in convection oven bake only 12 minutes pieces are darker brown and “... 2Nd time, they pop up again in another inconvenient spot this ; the macaroons my. Room temperature — they keep well 🙂 mine were in the UK conversion wasn ’ t put any chocolate the! With everyone n't have any additional sugar as your recipe and we re. Bake all the other reason is that the portion of the best thank you personally for this solution! This for my mother made these for a church cookie sale, and recipe. Site, lots of cooking inspiration line the pan with parchment paper still delicious– thanks, again!! Better ( personal preference ) recipe ( on the outside but soft and in... Also loves coconut Sophie, I suspect it was so easy to make shredded coconut because that ’ milk. T be shy with the racks in the center thanks this wonderful recipe reasonable.

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