Farm Macaroons

I used A 24 oz bag of sweetened coconut flakes that I had on hand. After looking at the other reviews, I used the whole bag. Also had no cream of tartar so substituted 1/4 tsp lemon juice. I had no trouble with the meringue - I used the regular paddle in my KitchenAid at top speed and had firm egg whites in just a couple of minutes with cold egg whites. I added chocolate chips, used a medium cookie scoop, and baked at 325 for 20 Minutes and turned off the oven and left them for another 20 minutes or so to cook through and finish toasting. They came out beautifully. Toasty brown and round and were the best tasting macaroons ever!

This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup - because I used sweetened flaked/shredded coconut. It's plenty sweet, although I like my desserts to be not *too* sweet. :) I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.

This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup - because I used sweetened flaked/shredded coconut. It's plenty sweet, although I like my desserts to be not *too* sweet. :) I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.

This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup - because I used sweetened flaked/shredded coconut. It's plenty sweet, although I like my desserts to be not *too* sweet. :) I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.

I have to say these tasted a lot better than the last Macaroon recipe I used from this site called "Coconut Macaroons", but the consistency was not right. I added extra coconut to try and help it, but they were way too soft & needed probably an extra 1/4 cup of flour and 1 cup of extra coconut. My egg whites were very large, that may be part of the reason, but still I think something needs to be adjusted. The flavor was very good though, I dipped them in dark chocolate, and for some I drizzled it over the top. I have to say WITH modifications I will consider making this again, but for the recipe on it's own, I have to give it 3 stars....sorry.

I used a half cup more of sweetened coconut (slightly toasted beforehand), 1/4 cup less of sugar, 1/4 tsp baking powder in lieu of cream of tartar, and baked on wax paper. I topped them with melted 85% cocoa extra dark chocolate, which gave a nice dark contrast to the sweet lightness of the macaroon itself. :) Delish!