I always freeze egg whites so they are always available. Made these (twice) and they are delicious! I pressed them into the scoop with a spoon before dispensing them onto the parchment paper. Question: can I use a combination of sweetened coconut and unsweetened organic coconut for this macaroon recipe? I had never tried making Coconut Macaroons before, but this recipe looked so easy I did. (If you take a look at the packaging on the bag here, they handle it in the same way.). Great recipe! Thanks a lot. In the States, we aren’t as familiar with liquid oz. 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. These are the best coconut macaroons ever!! I await your response! I just made these as part of our annual Christmas bake-athon and they came out great! I made larger ones dipped in dark chocolate for a bake sale and they were GONE! Made them exactly as written. When I tried placing them on to a baking sheet I ended up what looked like pancake mix. I even had the oven set slightly below the recommended 325…. I’ll add all these links to the post as well. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. OMG is right! 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. Set two oven racks in the middle of the oven. These are always a hit in our home. Does the chocolate balance that out? Everyone loves them and they are so easy. Always a hit. Thank you! Thank you so much… Happy Holidays! Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. They are absolutely delicious and have officially made it to the must bake holiday cookie list. Could you have used evaporated milk instead of the condensed milk? Could you use dark chocolate to dip them in rather than semi-sweet? The milk is running out of the macaroon and spreading to the others. Its a quick and easy recipe and the macaroons taste great!! I will certainly leave some of these macaroons on a plate for santa. I buy my coconut in 200 gram bags. 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)! None worked for me. It could be that this was the problem. Ever seen a recipe that adds choc chip cookie dough into a recipe like this, bakes it combined, then dips in dark choc to make heaven? Also after reading they fell apart sometimes, I molded them with my fingers into tight little balls after dropping them onto the cookie sheets so they would stay together. Ok, I’m now a believer. Made these at Christmas. 🙂 Unfortunately, these macaroons won’t work well with unsweetened coconut. So sorry, Judith! I will definitely be making these, very often!!! Bake until golden brown, 15 to 20 minutes. Occ. Still was able to piece together and hold together a bit with the chocolate but not so fun and definately not pretty! I made these today… perfection! How much is 7/8 of a can? The only other thing I can think of is that maybe you used evaporated milk instead of sweetened condensed milk? Just trying to clarify the language of those Imperial units is frustrating! Do I use 1/4 teaspoon for sea salt..or for regular salt (I didnt think they were equivalent amounts). Photo of ingredients shows SEA salt but recipe just indicates salt. Terrible recipe – stuck to the parchment paper so badly I had to throw the entire batch away. Thank you so much. Sounds like something may have gone wrong with beating the egg whites. My gluten free friend loves these also and I make her an extra dozen to have in the freezer! P.S. Just prepare as suggested on box. Every single time it delivers, and one of my friends who has celiac, this is her favorite “go to” dessert. I made these cookies for a friend who loves coconut macaroons. Just put em in a bag that you can seal (or a box, wrapped in plastic wrap) and you’re good to go. Hi Sandy, the 7 oz. I think the rum extract would be wonderful. Hi Jenn, Just realized I have sweetened shredded coconut. I made the coconut macaroons from “once upon a chef”. Target brand chocolate chips. I did not dip them in chocolate as was planning to serve them with chocolate fondue. Cut everything by 1/3? I have had the same problem when I didn’t beat the eggs enough. Hi Kathy, I’m not confident that adding cocoa would give you a good result. Instead, you could either add some mini chocolate chips to the batter or dip the macaroons in semi-sweet chocolate as mentioned in the recipe. Other macaroon recipes I’ve tried either come out too moist or dry. Hi Nargess, Sorry, the recipe won’t work with unsweetened coconut. 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