When done, immediately slide … Ended up settling for another recipe and the macaroons came out horrible. Thanks, Jacqueline! It looks so pretty, my friends think I’m a pro! Followed the recipe exactly just added a maraschino cherry for colour on top before baking. 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!! Or do you have recommendations on how to ship them? Everyone loves them and they are so easy. That would explain all the floss that we have been going through. Could I add simple syrup to coconut/almond milk creamer to simulate the sweetened condensed milk, for instance? Wondering if I can make the mixture the night before and refrigerate? Thank you so much! Then dip once thawed? Can you tell me why? Hi Dawn, I don’t think they will all fit on one sheet but if you can, it’s no problem. For best results, I’d stick with the egg here – sorry! Hi Kate, I’ve never used anything but sweetened condensed milk here. She told me these were the very best she’d ever had. Very “creamy”, not dry tasting. Thank you for sharing this recipe. They. Perfect! P.S. These are hands down the best macaroons I have ever eaten. Dipped the bottoms in Equal Exchange brand Total Eclipse 92% cacao bar. What do you think could have caused this? And do make sure no-one is looking or they will want to share! If you can, get Ghiradelli Brand milk chocolate chips as they melt well. Your macaroon recipe is our family favorite. Not sure if the cookie should be hot, warm or cool before dipping. 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 can’t rate this recipe as I have yet to make it. We just updated it. Hi Lalaine, I’d really appreciated with your talents & blessings that you’ve shared with us. You’ll know they are done with some of the coconut pieces are darker brown and the edges of the bottom are browned. Mhy grandson will love these. If I can, that’s what I would!! Seems like you measured correctly; did you beat the egg whites until stiff? Made a huge batch last weekend and they turned out so go that I’m making more this weekend. Can I substitute culinary coconut milk for a dairy free recipe? They are the best for mailing out during the holidays. Hi, I really want to make this recipe! Hi Bea, Glad you enjoyed these! Quick question – I bought the 14 oz bag of Baker’s sweetened coconut. Linda, Fourteen (14) ounces is the weight, slightly less than one pound. Dear Jenn, I assembled them 10 hours in advance, refrigerated & then baked them!! 3. Yes, you can use the convection setting, but I would reduce the temperature by 25°F. I made the coconut macaroons from “once upon a chef”. There’s cake and there’s coffee. Hi, could I substitute something for the sweetened condensed milk? Thank you so much! What is the temperature of the oven? While the egg whites do add more moisture and body to the coconut/milk mixture, you shouldn’t have needed so much sweetened condensed milk. The mixture was too runny so I was not able to get the proper shape and the worst part was that they were too sweet. 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. They were perfect. I recently used a different brand of coconut (a local store brand) and found it to be much drier than the one I usually use. This recipe makes amazing coconut macaroons. Did you use just one 14-ounce bag of coconut? I saw a picture of a macaroon cookie shaped like a standing xmas tree, sprinkled with powdered sugar. I definitely will make this again and again! If the mixture was runny, it’s likely that the egg whites weren’t stiff enough. Lots of compliments on these. I wanted to make a dessert for a person who is gluten free. They were slightly crisp on outside and chewy in middle. I assume thenext well made batch will be perfection! I recommend adding LESS condensed milk. Perhaps I should slowly pour in the condensed milk until I reach the desired firmness. Lots of clean up to be able to dip these. Dare I say that these are better than my mother-in-law’s macaroons? Sometimes the initial surge of heat to warm up the oven can burn foods. Almond extract is really strong so I think 1/8 tsp. Hope that helps! I’d love to hear how they turn out if you try them with it! I had never tried making Coconut Macaroons before, but this recipe looked so easy I did. (And happy belated birthday!). Sorry! For now, I’ve peeled the sticky bottoms off the cookies and plan to dip them in chocolate and hope they’ll pass. (Water at 4deg C = 1g/1cm^3. You will have a lovely Irish cream. Enjoy! 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. A few tips: 1. Thanks! Hi Cheryl, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. Reply. I had the same problem with mine and have worked in a bakery with egg whites/meringue many times over. He says they are the best he has ever had and have the perfect texture/taste! Delicious! Or does the condensed milk do something to the cookies chemically, such that it can’t be substituted? My macaroons doubled in size and were quite runny. If so, what would you estimate the baking time to be? Hi Anne, the macaroons get baked at 325°F. First time making macaroons and they turned out great!!! Thank you…this recipe is a keeper! I have tried to make these before but never had great results-Couple of tips- make sure the egg whites are really whipped and have very stiff peaks- I was tempted to stop early-keep going. I have been baking all kinds of cookies for more than fifty years and these macaroons are the best. I had to toss a whole batch because I couldn’t even scrape the paper off with a knife. I have made these fabulous macaroons many times over the years – initially got it from Ina Garten’s Food Network site. The recipe is also too sweet for my liking. They are on the way to the cookie exchange , Excellent recipe, just made these and they turned out beautiful, I made these and they turned out absolutely perfect!! Just added sweetened condensed milk to my shopping list! I made too many….. which turned out to be a good thing, as we ended up at few extra gatherings. Hope that helps! One thing to note – I did used a silpat (silicone mat) and my first batch DID stick to the mat which was SURPRISING!! I have made this recipe twice now to no avail…it puddles, albeit slightly…every time during the baking process. This recipe is a winner, easy, tasty and my family love them. This is absolutely wonderful ,and I even did my last batch with half vanilla and half almond extract , which was great too! I am sure they will be great. Turned out perfecto. This sounds perfect! A can is normally 14 oz., which is about 1 1/4 cup (according to the can, 20 Tb.). Yes, I think either fine sea salt or regular/table salt would work best here. Hope that clarifies! I’m sure they will be fine. If you haven’t already tried making these delicious goodies you definitely need to!! Thanks for the killer recipe! Please let me know what type of device you’re viewing the site on so I can look into why they are popping up in strange places. I have been looking for a good macaroon recipe for years; these were EXCELLENT! So 7 oz. Perfectly balanced sweetness, and the texture is wonderful — toasty on the outside but soft and chewy inside. I got a total of 60 walnut sized macaroons and they taste amazing. I followed it exactly the way you recommended. You’ll need 5 and 1/3 cups of coconut. I’d suggest this recipe by Alice Medrich – I’ve tried it and it’s very good. Try switching to unsweetened coconut! After they cooled I put them in a plastic container. Make sure you beat those egg whites to a stiff peak. Highly recommend! A dark chocolate is a nice contrast to the coconut cookie. The result is that it was made so delicious that some friends hired me for the same recipe on their birthdays. Beautiful, easy and tasty. That’s when I discovered that baked, sweetened condensed milk is basically candy. My friends preferred the chocolate ones. Yes…I also used unsweetened coconut and they were awesome. Thanks for the recipe! I haven’t had these in over 30 years I have no idea why I never made them. You know they’re good when you have to swear on everything you hold dear that they are not store bought. When measuring the sweetened condensed milk, I like to spray Pam in the measuring cup– it helps reduces the amount of milk that sticks to the inside of the container. So glad I found your recipe. One thing that the moving up and down, back to front did was ensure that I kept my eye on them and I removed them based on their appearance/color, rather than relying on a specific time. The best coconut macaroons ever!! I make them with and without chocolate and like them both ways. I managed to get them off, but I’m stocking up on parchment paper for the next batch. I used Aldi sweetened coconut flakes and they spread out/ pooled a bit. Hope you enjoy! bag has more coconut and goes by weight, where I used volume? Hi LuAnne, Yes you are correct. I’ve been making these macaroons and chocolate matzo for years, but I never had recipes. (I used unsweetened coconut). Love this recipe. Thank you for sharing your creative talent with us! Instructions in the recipe notes. This recipe is definitely a keeper. Thank you again for another fantastic recipe. I found amounts odd as I’m UK but it was easily sorted. I’m freezing some to serve to my relatives who have Celiac Disease. Measure your condensed milk first; that way you won’t forget the instructions and dump in the whole can by mistake (speaking from experience here). I made a double batch to avoid the wasting or measuring of condensed milk and just used a whole can. Easy and delicious recipe that turns out perfect every time! Did you by chance use wax paper? Great and easy. These mini cupcakes are perfect as a snack or dessert and are sure to be crowd-favorite. Just made this recipe. Have always used a favorite chef from FN ‘s recipe, but not anymore! 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. Easy and very good! Delicious. Thank you! Best macaroons ever, and the chocolate bottom puts them over the top in terms of being delicious. They came out perfectly shaped! They stay so moist and absolutely delicious!! No crumbs or breakage, and cooler weather keeps the chocolate from melting. Oh also I think my baking time was more like 18 minutes. I usually make a double batch so I can use the full can of sweetened condensed milk. Hi Enny, I ’ ve tried them absolutely love them that can never go when... Bother with the vanilla extract and coconutty the stars went but it ’ s party... Way less salt ate four before they were a big hit with.. 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