Coconut Macaroons

I made these about a year ago and they were delicious. Today I made them and the whole batch is going in the trash! What a horrible waste of coconut and my time. They were terribly dry. Seemed like over cooked coconut held together by nothing. I cooked them less time than called for but even the ones that we a nice golden brown were dry.

Hi readers and cooks, After reviewing all of your comments about this recipe we made a few changes. The recipe that now appears on this page is the new and improved version. I hope you cook up a batch, have 100% success, and love them. Thanks, Charlyne

This recipe is absolute garbage. There is not enough liquid to pull the coconut together. Also, don't leave it in for more than 8 1/2 minutes or they'll burn. I learned that the hard way. Use Sally's Baking Addiction. At least you'll be guaranteed they will come out ok

This is a great recipe. One tip is to first combine the egg whites, salt, and vanilla and to add the sugar slowly AFTER the egg white mixture is foamy and glossy (just like a meringue). Then, add the coconut.

Great recipe! Used lemon 1 tsp lemon extract and about the same of lemon zest,very light and lemony.Also beat the egg mixture until almost meringue like texture then folded in coconut,delicious!

this recipe didnt work for me at all. it just came out to one big bowl of mush. and when i tried to put it on the sheet it turned from being 12 cookies to one big coconut slush. idky i followed instructions down to the t, which isnt hard at all. it just didnt work whatsoever.

I added almonds to the recipe and I used mini muffin pans to cook in made 3 dozen cookies.

I added a 4th egg white...1 tbsp of sugar and 1/4 tsp orange extract!! TBSP scoops ...perfect!!!

Maybe my ice cream scoop is smaller, but I was able to get 2 dozen nicely-sized macaroons out of this recipe. And I agree with one of the other comments, better to use an electric mixer on the eggs. Delicious!

I made these for Easter. They were fantastic! No changes to the recipe.

I just made these and they turned out great...no changes to the above recipe ingredients. My only alteration was using a convection oven for 14 minutes. No need to dip in chocolate, they are awesome as is! Try one warm from the oven...yum!

This is a GREAT recipe. However, it is only GREAT if you use fresh, I said fresh (don't use that bag that's been sitting in your pantry forever), SHREDDED (not flaked) coconut, AND you make sure to use good quality vanilla and whip the egg whites, sugar, vanilla and salt to an almost meringue consistency. Must use a mixer. Then, bake at the indicated temp for 25 minutes until nice and light brown. I doubled the recipe and used a convection oven for 30 minutes. Someone called these the best they have ever eaten. And I didn't even dip them in chocolate...