Coconut Macaroons

These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, I baked them on sheets lined with parchment paper instead of foil. This eliminated the need to grease the foil, and preserved the gluten-free nature of the recipe (my sister has celiac disease, & Pam for Baking contains flour, so that wasn't an option.) I was able to reuse the parchment sheets for each batch; the cookies slid right off the paper & cleanup was a cinch.

I use unsweetened coconut when making these and they turn out great. I often omit the egg also. One time I just forgot it, and they turned out better. I also use a small scoop to form them and then press slightly with the bottom of the cookie scoop once they are dropped onto the pan. I use Pam on the foil or more often parchment and haven't had a problem with sticking when I take them off immediately. It's a nice touch to place a piece of sliced almond on top after baking, or to dip the tops in a little melted dark chocolate. I've served these at my daughter's weddings. I recently changed my rating of these from a 4 to a 5 because I continue to make them after 4 years, and they are always a hit.

I made a test batch because of all the varying reviews, but I needn't have worried. Soooo easy to make, even with a toddler at my heels. I pretty much followed the recommendations of the other reviewers..I whipped the egg white till it formed soft peaks, used unsweetened coconut - I think it would have been too sweet otherwise. I added the almond extract to the condensed milk and mixed it together before adding the other ingredients (I only used 1 tsp). I formed little balls with the mixture, pressing them down slightly, then put them on greased tin foil. After about 15 min. at 325 they started to get brown on the bottom, and I removed them immediately from pan. They came out perfectly and didn't spread at all. I will definately be making a big batch of these for the holidays!

I found this to be a very easy recipe. I did alter it a bit. First I doubled the recipe (with 8 married kids and 13 grandchildren I double everything), then, to prevent the cookies from flattening I added another 14oz bag of coconut. I rolled them with my fingers a bit forming balls. The balls kept their shape just fine. Then I poured a chocolate glaze. I had read another reviewer's comment about not over-cooking them. If stored in an airtight container the toasted coconut will soften.

Really liked this recipe - I followed a lot of the tips of everyone else. I whipped the egg white and the condensed milk together to give it a bit of volume. As well, I also added about 1/2 a cup of flour, as many of the other ratings said they were too runny. The flour gave it excellent consistency and the taste is still great! The balls of macaroon kept their shape perfectly. Oh! And to prevent them from sticking to the pan I used silicon mats/silpat - did the trick, didn't need any foil or non-stick coatings at all!

I think these are very good, however I did leave out the egg white. They are a very sweet cookie so I think the next time I will add a little flour to see if that cuts the sweetness on them. I had no problem removing them from the pans because I used parchment paper. I use it on all my cookies actually because you can just slide the whole bunch off your sheets for cooling. Try parchment! You will LOVE it!

First off, use aluminum foil as it states in the recipe to line your cookie sheets & you won't have a problem with them sticking. This recipe is really easy & delicious. Also I found that turning my spatula over so that it is in a 45 degree angle helped to remove each macaroon easier.

These are good, just a word of warning for anyone making these. I put the waxed paper on the cookie sheet, buttered and floured, the trick to removing them after they are cooked is to remove them immediately from the cookie sheet or else they will all stick and you will get very frustrated!

good recipe! these turned out pretty well! i whipped the egg white to soft peak before adding the rest of the ingredients- they olny spread a bit during baking. next time i think i will whip the can of S. C. milk, too. (yes, it does whip up some) i thought the dough was a little soft- next time i will buy more coconut and add untill i get the right consistancy. beacuse they were a little soft, i got my hands wet and made balls to put on the cookie sheet- then they didn't spread much at all. i cooked them at 325 (to dry them out) for 15min or so and they were lovely! i don't know what every one else is doing w/ the foil- because i sprayed "pam for baking" on my foil and they come off great- maybe theirs were too runny.

My husband and father love these, I also made some with drizzled cholate over them. They are requested every Chrismas.

I think that other reviewers that ended up with a runny mess fell victim to a flaw in how this recipe is written: it doesn't say HOW whipped the egg white needs to be. If you simply beat the egg white, no dice. It must be beaten to stiff peaks; then it will have enough body to bind the mixture. Also used Silpat sheet liners (no need to grease or flour them) and the cookies came off no problem and could be cooled on the sheets. Used sweetened coconut, and the cookies weren't too sweet. Very nice, chewy and satisfying (despite using coconut that was a little old because I felt guilty tossing it out!). Now that I've made these many times, would add these changes: four teaspoons vanilla, no almond extract (why should a pile of coconut taste like almond?), and, cook a few minutes longer than called for, until the bottoms are nicely golden brown. If you pull them when they look really perfect and only lightly golden on the bottom, they will be too sticky and soft the next day, not a nice texture at all. Plus, the browner bottoms have a delicious, caramel-like taste!

I have made these macaroons for years, saving the recipe from the Baker's coconut bag. The BEST tip I can offer is to use the Reynolds NON-STICK foil on the baking sheet. It works waaay better than parchment.

This was my Easter gift to my husband and HE LOVED THEM! I had made them years ago and they were too soft and sticky, so after reading lots of reviews, I decided to try them. Here are my tweaks: 2 egg whites and I beat the heck out of them, 1/2 cup of flour, and non-stick foil. I also had to cook them for an additional 7 minutes (total 22 min.) They came out with a nice crisp shell and chewy inside. My husband liked them because they were not as sweet as before. Very attractive because the little flakes of coconut on the outside browned nicely. I think I made them too big because there weren't 48 of them, but that is a matter of taste. I will definitely make them again. Also, I put the can of sweetened condensed milk in a bowl, added the extracts, and then added the flour, then folded in the egg whites, and finally added the coconut.

Do NOT make this recipe. I followed everything exactly and all it made was a runny, expensive mess. I'm an excellent baker and have never had anything turn out poorly except a dry cake here or there. This is the worst recipe ever! I even added an extra whipped egg and it was beyond saving. Don't waste your time!!!!!

I added semi-sweet chocolate chips and they were like mini almond joy bars! Delicious. Thanks for the recipe.

This is a super easy receipe and always turns out great. The one bad review from the "excellent baker" did not follow the directions and used evaperated milk not sweetened condensed. That's why she got a runny mess. Even a 8 year old could make these and everyone loves them. Take them to around Passover to your Jewish friends and or family.

Very quick and easy! I used the quick release al. foil and did not grease and flour it. I had no sticking problems. These cookies are very sticky. I baked mine for only 13 min. because they starting getting really brown. I will make these again!

These are very tasty! In the spirit of spring and easter I made them into little nests and nestled a Cadbury egg in the center of the coconut. I then sprinkled a bit of cocoa powder over the top to give it a tinge of chocolaty brown color. When they baked the chocolate Cadbury egg cracked a bit so it looked like a chick was hatching. They looked totally adorable. I suggest this snazzy touch for easter and spring parties- it might also be a cute, sweet addition to a baby shower. See the images on this recipe for pictures of the coconut nests. : )

Everyone here seems to love em! It's hard for me to judge cuz I don't like coconut. ;) I read all the reviews and decided to try them without the egg first...we have sensitivities and allergies in the house...and they seem to be just fine. I'll prolly do the next batch with the egg to see how it changes things. Our only complaint was that the tops were "sharp." So I moved my oven rack down, and it was a little better. Oh, and I used parchment paper as was mentioned...I love that stuff! UPDATED: cooked it this time with the egg white, and it was much fluffier! I think I'm changing it from 4 to 5 stars now. :) Especially after dipping this batch in chocolate! ;D

These were delicious and very quick and easy. I would suggest to fold the whipped eggs (with a touch of salt so they stay whipped better) into the coconut, sweetened condensed milk mixture for cookies to stay together better, and spray baking sheet with Pam so they come right off and have a crispier bottom. Other than that, this recipe turned out just the way I wanted! And they taste just as good with the fat free condensed milk! A little less guilty feeling ;)

This is a wonderful recipe for homemade macaroons! They're soft and chewy with lots of flavor. I reduced the amount of almond extract to 1/2 tsp since that's what it calls for on the actual eagle brand website. It was a perfect amount! Also, make sure you read about much coconut you actually need! That's what I'm assuming happened to all the people's who turned into a liquid mess-not enough coconut. Overall, a wonderful recipe!

I pretty much followed this recipe to the letter (except I left out the almond flavor), it seemed ok until I actually baked them. I put the rounded balls of coconut batter mix on an airbake cookie sheet and put it in the oven for 15 mins like it said. When I went to pull them out, they had melted all over the pan, and it was a mess! I don't know what I did wrong, but I don't think I will try these again, or if I do I will add some flour like another person suggested and maybe a second egg white.

I read the reviews and some said to use sweetened coconut and others said unsweetened so I used half sweetened shredded coconut and half plain old unsweeted medium coconut and they turned out the perfect sweetness and texture. Used the fudge filling recipe from the fudge puddles recipe on this site and put mini eggs in the center for eeaster nests. super cute and easy. I whipped the egg white until soft peaks formed before adding it. also mix the extracts into the condensed milk.

Couldn't be easier or tastier! I left out the egg based on others' comments and found them to be excellent. They slid off the parchment easily. I made 3 different flavors by adding mini milk chocolate chips or white chocolate chips, plus the plain original recipe. (See the photo)

This is the first macroon recipe I ever tried and I think they turned out just about perfect! I used parchment paper and didn't have any problems with them sticking.

I can't believe how easy and delicious these were! I made them to give away for holiday gifts but I hope I can avoid eating them all. I didn't change a thing. I beat the egg white to soft peaks. I will definitely make them again!

Something is missing from this recipe. There is no substance to hold it altogether, it came out lke cocunut soup!

EASY! I wore latex gloves to keep my hands from getting messy. Also, I used only one teaspoon of almond extract, that was plenty for me.

Because I never has any success using foil with cookies they always stuck to it & I would have pieces of foil in the finished cookies I decided to use the parchment paper suggestion, but I thought parchment paper & waxed paper were the same thing I found out after they stuck to the waked paper that I was wrong. So DON'T USE WAXED PAPER! When I tried to get them off the waxed paper half the cookie stuck to it & I got just the tops of the cookies. What was left from that mess tasted EXCELLENT though :) Best macaroons I've ever tasted can't wait to make them correctly!

These are wonderful, but I did have to add the 1/2 cup of flour that some recommended. I tried without and they were too runny and wouldn't stay together. Once I got that figured out, it was a breeze. I used the parchment paper and melted dark chocolate chips to drizzle on top. :) Only finished an hour ago and they're almost halfway gone already! (have to hide them next time from the family lol)

This recipe just didn't work for us. We added more coconut than the recipe called for and added 1/4 c of flour. We also whipped the egg white as indicated in the reviews. They were still really sticky and runny. We won't be making these again.

Quicker and easier than the old fashioned ones, will work in a pinch.

I really like this recipe and love macaroons however, it was quite sweet so next time i make it i would like to find a way to lessen the sweetness. I also added some flour to make them a little less sticky and by adding the flour it was also easier to remove from the cookie sheets. I did not use foil, wax or parchment paper. I found it easier to just grease and flour the cookie sheets .

These are the best macaroons I've ever made. Try using parchment paper on the cook sheet for easier clean-up and no sticking.

Love how easy these are to make!! I do use parchment paper and I scoop them with a cookie scooper and they hold their shape. I also refrigerate batter in between baking so the mix stays cold

I love these, but when I bake them, i add flour, coz otherwise they are too soft and break easily. Flour makes it stronger and harder, which i love ;) But in general, very good recipe, yummy ;)

This was the best recipe for macaroons I've ever tasted. I almost committed gluttony. Can't wait until Thanksgiving gets here as I plan on quadrupling the recipe. Leeflea.

It turned into a disaster

These were ok. The batter was runny when following the recipe, I even added flour per some reviews but it was runny.

so easy and taste! Made as stated except I did beat egg white & fold into rest of the ingred's. Will make again, adding some chocolate dizzled on top.

This recipe was not to my liking. I don't think you should have to work on it to work. Would never use it again. I did find one that works just like it says. Farm Macaroons by Juanita

I make this recipe every year at Christmas. I love it. I do add at least a 1/4 cup of flour & reduce the almond extract to 1 tsp. This recipe has never yielded 4 dozen cookies for me; I usually get about 3 dozen. I'm not sure if I'm making the cookies too large. I have a small scoop that holds 3 tsp of water (yep, I measured it!) for scooping the cookie batter. I like the size of the cookie that it produces, but as I said I never get 4 dozen cookies. The taste is great, better than candy, and the texture is great.

easy-schmeasy recipe! make sure you beat egg white to STIFF PEAKS and use parchment paper.....no sticking!!!!!!!!! i like making them smaller rather than bigger so each cookie gets more carmelized and i drizzle with melted dark chocolate.

DELICIOUS!!!!! I used 3 t. vanilla and a 1/2 of almond. A touch of flour and completely whipped my egg white until stiff. Cant believe how easy and delicious!!!! Thank you!!!!

By itself, a good recipe for macaroons. I don't have any problem keeping the cookies together, and didn't add more coconut. I make them bigger, about 32 cookies. I also drizzle 70% chocolate on top. This makes them have a better presentation- and even more delicious!

these coconut macaroons were deliciously packed with coconut. i absolutely enjoyed them. the only downside was that they were IMPOSSIBLE to remove from the pan! i tried aluminum foil, parchment paper, and even tried spraying with nonstick and butter- nothing would make them unstick. Which left me with an ugly mess of macaroons. if only there was a way to fix that....

These came out perfect for me, but only on the second go-around after I'd worked out the bugs. First, the All Recipes version contains an obvious error: it's just 1/2 tsp of almond extract, NOT 1-1/2 tsp. . Second, this recipe absolutely *needs* 1/2 cup of flour added, to hold the cookies together. Otherwise they get runny in the oven and turn into puddles of sweetened coconut. But, once I made those two changes, I'm pretty happy with how they look and taste.

While these are very tasty, I had a huge problem with them oozing all over the place. There was liquid seeping out all over my cookie sheets. I made 4 batches for a cookie exchange and will have to dip the bottoms in chocolate so they don't look so messy. I used Reynolds "Release" foil and had no problem with sticking.

I found that using an entire 14 ounce package made the taste of coconut a little overpowering. Being that I would prefer more of a cookie taste, I would probably use less coconut in the future.

C mou .. mettre moins de lait condense

Too sweet for me. Guess I'm not a fan of sweetened condensed milk. I buttered and floured the wax paper and they still stuck to the paper.

DID NOT work! the milk ran out of them while they were baking and they were a sticky mess! VERY disappointed.

I couldn't find this recipe anywhere until now. I had forgot (and my Mom had forgot)how to make them. I thank the previous ladies for submiting their ideas! I have made them, and they are great -- reminiscent of the OLD days when Mom made them for Christmas and colored them with red and green food coloring!

Great flavor but this recipe needed more dry ingredients. Also the macaroons were hard to get off the cookie sheet even when warm. I had greased and floured my cookie sheet!

Excellent and easy!!!

A good, easy recipe. My batch needed an additional 10 minutes of baking.

Excellent, easy, macaroon recipe. I added 1 additional egg white which was perfect for for the recipe. I was a little concerned that it would make the macaroons meringue(y). It didn't. They were very moist, old-world type, that i will make again.

This was relatively easy to make for a novice cook. However I did find some flaws in the recipe which I plan on modifying in the future. First of all, the cookies stuck to the pan immediately after being removed from the oven (literally, i had to rip them off while the pan was still hot) even though they were greased and floured. Many have suggested parchment paper instead. Another flaw was that the dough was way too runny, I think adding about a 1/2 of flour would have helped it immensely. Finally, they were way too sweet, I would use unsweetened condensed milk in the future and sweeten with sugar to taste or something.

Easy and so good. I like mine drizzled with chocolate. Yummy!

If you follow this recipe exactly, the macaroons turn out very runny.

i have always loved these cookies!! my mom would always make them for use during christmas and she would add some green or red food coloring to the cookies before she put them on the baking sheet to bake. it made them look festive and even tastier!

One very good tip I would recommend to those that have a sticking problem....Use Bakers Joy Spray on the baking sheet. I dont bake without it. It helps so much. Another thing I do is I put the coconut in a food processor so the coconut isnt long and stringy and it comes out in a nice chewy consistancy. Mine bake runny as well, but after I remove them and "trim" the runny hard stuff off the macaroon, I get a nicely shaped, chewy macaroon. Hope this helps a bit.

I omitted the almond extract. I wish I hadn't but didn't have any on hand. Mine came out super sticky. I do not think I cooked them long enough. They tasted good but kinda hard to eat. I will definitely make them again but cook them longer. I cooked them about 15-16 minutes but they could probably have gone about 20. I also cooked them on wax paper and that seemed to work well.

These are the best cookies.I put a milk chocolate wafer from the bulk food section on top of each one and they are to die for! my boyfriend can't stop eating them! I'm definately making them for the Christmas baking club!

Even with greasing the foil, these are nearly impossible to take off the tray hot or cooled. Macaroons in general are always tricky to remove. They do taste good, but of the 40 I baked six were beyond repair and the rest all needed some remolding after they were removed from the tray. That's what I get for trying to take a short cut.

Big fan of coconut, but had never dared make macaroons at home. Until today. This recipe is easy, quick and delicious. I added significanly more coconut and omitted the almond extract - didn't have any - and they taste great. They are a bit drippy on the bottom but, I think next time I might add another egg white to stiffen them a bit more. Good idea? I used parchment paper and it worked great.

My husband made this recipe yesterday and we think they're wonderful! We made two small changes - the egg white was not whipped but rather stirred into the condensed milk and we left out the almond extract. We also made the cookies fairly large - ended up with 2 dozen, not 4 dozen. We will be making them again!

These macaroons turned out soooo much better than the first time I made "Rock hard hockey pucks" 38 years ago!! I followed reviews and added 1/3c of flour to make sure they didn't spread out, and they didn't. Also used 1/2t of coconut extract for more flavor. I topped them with a single raw almond and a dollop of melted semi-sweet chocolate chips. I am going to try these again and do it as the recipe is written just to see how they taste with out the flour. Still not sure about the using almond extra in the amount stated though. All in all a very easy cookie to make. Oh, I did beat the egg white to a firm peak before folding into the coconut.

These turned out really well considering it was my first time. I did use the egg though some suggested not using it. Next time, I will be sure to roll the cookies into tight balls before putting on the cookie sheet because it was really hard to get the baked cookies off the sheet without them breaking apart. They were all completely stuck to the bottom even though I greased and floured the pan prior to baking.

i liked this recipe because it's easy. i tried the suggestion of adding 1/2 c flour, and that was fine. there was a slight funny taste, but i don't know why. i might try it again without the flour and see what happens. my macaroons were a little big, so i'll just do small spoonfuls next time. thanks!

They were all goobled right up!

Good recip, I thanks you

AWESOME recipe! I have made it a zillion times, just like the original, and it turns out great everytime! I do use parchment paper instead of foil, and I have no issues.

I followed the recipe exactly as written and they turned out wonderful. Next time I may try drizzling some chocolate on top. They turned out so airy and light but rich and flavorful. Will make again. I got rave reviews.

I didn't like it. The condensed Milk leaked out on the baking sheet. Was TOO sweet, sticky, and chewy, hard to swallow! I won't make it again!

not very good had too much almond extract half a tsp would do for sure and i like vanilla extract but 2 tsp was definitly too much one would do for sure. i was not a fan of the texture either and they were too sweet but i just might not like macaroons in general...

I wasn't crazy about this recipe; maybe I did something wrong, but they were runny, and the runny edges burned. They weren't pretty at all, the flavor wasn't very coconutty, etc. Do not recommend this one.

Thanks for this recipe. I love coconut macaroons and finally got to know how to make them. This is a very very easy and tastes yummy. I saw reviews that it is not easy to remove from the tray and gets sticky. My advice is grease the baking tray/cookie sheet with butter dust with flour. Once cookies done just give a light push from a spatula for each individual macaroon and you can remove them very easily without damaging the shape.

These were perfect in a everyway!!! They were gone as soon as they were out of the oven! I may end up using unsweetend coconut next time b.c they were pretty darn sweet!

My husband loves these! Too easy to be this good.

Recipe 4 stars b/c it was easy to follow. Macaroon turned out OK but I wasn't thrilled w/ flavor. Used parchment paper - did not stick. Mix did not turn out runny for me - seems it lacked SOMETHING...not sure what. Not sure if I'll try again.

These turned out wonderfully! I added 1/3 cup of flour based on other reviews. I also substituted the almond extract with coconut extract. I used a silicone baking mat and didn't have a problem with them sticking at all - hot or cooled. Everyone LOVED them, including my husband who doesn't like coconut! People are already begging for more.

I liked it,sweet,moist and yummy. They are a bit of a bugger to pry off the sheet though.

Havent tried it yet but I see from the reviews from other people its gonna be easy to make and Im sure Ill love it

Big hit over the holidays!!! These are quick and easy. Different from the usual holiday cookie. I drizzled melted chocolate over the tops for some extra effect.

This was so runny. I tried using a paper towel to soak up some of the liquid, but when I took them out of the oven, they had run all over the cookie sheet. This is not a recipe that I will try again.

These were tasty, though they were extremely hard to remove, even from greased parchment paper!

they are a very sweet and simple macaroon. they are tasty but i can't help but feel they could have a little more body to them. they are missing the flour that would give them buoyancy. all in all not bad but not great. they don't come out looking like the picture at all.

Fabulous recipe! My family can't get enough of it! And gluten free! I used fat free condensed milk and it tastes just as good! I also added chopped pecans or almonds to make it like a low-fat homemade AlmondJoy!

I followed it to a tee and they were overall disappointing. First, consistency was super wet (actually an excess of wet ingredients) making them difficult to place on cookie sheet. Secondly, I removed them right away onto a cooling rack once baked, and they practically fell apart! THEN they stuck to the cooling rack (after letting them cool for over an hour) and ruined the bottom of every macaroon. They taste was OK, more like a coconut candy than a traditional coconut macaroon. I will not be making this recipe again.

I made as the recipe said and the cookies spread out on the pan. The next half of the batch I added about a 1/3 to 1/2 cup of flour and they turned out much better. Good reviews from those that liked macaroons!

These failed miserably for me. I tried three batches and couldn't get any of them off the cookie sheet. they are very very sticky. so I have these very tasty crumbs. Will probably eat them that way (like macaroon popcorn). I can't figure out how these would ever turn out right. And I bake alot.

Just made these...perfect!! I don't know what the other people had trouble with at all. I was very skeptical with all the issues people were posting on here had but made them anyway and was not disappointed.

They turned out great! I even added some marachino cherries too! It adds some color.

Theses are excellent; don't change a thin with this recipe;my partner and all my family loved them. Doesn't make as many as it says if you make a medium size cookie and if too small cook too fast on bottom.

althought it was easy to make--i found that it was hard ro remove the macaroons from the sheet. They broke easily and mushed together. Will not make these again.

After these cooled, I drizzled them with melted chocolate...I know, I know, you don't have to put chocolate on everything....but it sure tastes good on these! A big hit at the cookie exchange.

Followed directions exactly & by far the easiest cookie recipe , and for such a delicacy, you can't beat it! I am a lover of coconut, other recipes call for flour...if you don't love coconut, use that other recipe, but this is a coconut livers dream!

This was my first time making macaroons. I was a little iffy at first by how they looked before baking. They were a bit sweet for my taste. I was looking for more of a "cookie" type macaroon.