Macaroons

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About: I love to stay home as much as as I love to travel, I've been to 49 states (missing Alaska) and 31 countries. I have two wiener dogs now and a cat. We all live together in a house in the woods. With no roaches.

I heard on the radio that macaroons were going to be the new hip food this decade. The following recipe is so much more than the sum of its ingredients. These toasty chewy gooey cookies take only a few minutes to prepare and they are staggeringly delicious.

I can only assume that the macaroon's future as "cookie of the decade" will be enhanced with all sorts of extra flavors like pineapple, candied ginger, peppermint bits, who knows? I like them just the way they are.

I have based this recipe on one from the back of a bag of coconut I once bought .

Step 1: What You Will Need:

1 14 oz. bag of Sweetened Coconut
1 14 oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1 pinch (1/8 tsp) Salt (preferably kosher)

A scoop (like an ice cream scoop but smaller, or use a spoon with the deepest "spoony" part you can find.
Mixing bowl 
Mixing spoon
Cookie sheet - buttered or use a "Silpat" (a silicon coated non stick cooking mat (I have had mine for about 15 years so it's a good thing to own.)

Step 2: Mix

That is what the bowl and spoon are for.

The difference between a mixture and a compound is that a mixture is like this macaroon which will never become its ingredients again, unlike a compound witch will go back (with some help) to the things which made it up. This recipe is so simple I had to throw some high school science in. 

Step 3: Pick a Scoop

 

Step 4: Scoop and Smoosh

The trick here is to get as much stuff sticking out of the scoop as what's in it.  As you fill the spoon part of the scoop, bring it to the side of the bowl and smoosh it against the side making sure it looks like a mess. The mess sticking out from the edges is what will get toasty/crunchy. Mmmmm.

Step 5: Bake

About 20 minutes (those are American minutes, you can google to convert to your country's minutes).

Step 6: Where to Cook

Place cookies in the top third of your oven but keep your eye on them after about 10 minutes (half way) and if they are getting too brown move them to the middle shelf. Where you cook things in your oven makes a huge difference and sometimes you have to change levels. Never put two trays of cookies of any kind in your oven if it is not a convection oven as the uneven distribution of heat will make one batch burn (baby burn).

Step 7: Done

 

Step 8: Wait 'til They Are Cool and Peel Off Cookie Sheet.

 

Step 9: Texture

Eat them now or put them in the fridge, they don't keep long because they are so scrumptious. Don't forget to rate this 'ible.

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    69 Discussions

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    fostermoody

    5 years ago on Introduction

    I tried these and they were really tasty, but they seemed a lot more 'melty' than what you have pictured here. Mine flattened out and into one another quite a bit.

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    Ninzerbeanfostermoody

    Reply 5 years ago on Introduction

    Did your batter look at thick as mine? Did you use 14 oz. of coconut? Something was amiss, because they really don't change shape from when you put them on the pan. Will you check everything and let me know?

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    fostermoodyNinzerbean

    Reply 5 years ago on Introduction

    My batter looked pretty much the same, but I couldn't find a 14-oz can of condensed milk, just 300 mL (about 10 fl-oz), so I only used about 300g of coconut. Guess I'll try using more next time.

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    Ninzerbeanfostermoody

    Reply 5 years ago on Introduction

    Well I did the math and that should have worked out - by any chance did you use dried desiccated coconut? I've seen it in some speciality stores and it's unsweetened and only a fraction of the size of Angel Flake coconut. It looks more like fine white bread crumbs than big 3/4" size flakes of coconut. If that is the case, and let me know if it is, then even if you added more I don't think you will get the same results as mine. You might end up with something good, really good even, they just won't look like mine.

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    fostermoodyNinzerbean

    Reply 5 years ago on Introduction

    No, I just used regular 'sweetened shredded coconut'. I will keep trying, and let you know how things go. Either way, they're delicious!

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    Ninzerbeanfostermoody

    Reply 5 years ago on Introduction

    Maybe it's a volume/weight thing then, the volume of the scm is 14 oz. The weight of the bag of coconut is 14 oz. Could that be it? Maybe your scm was labeled as weight? Oh wait - your first message to me says you used condensed milk, that is a whole different animal, and it's very thin, like half and half. Sweetened Condensed Milk is as thick as honey. Could that be it?

    I may have another answer to this question. I just watched a sweetened condensed milk comparison on "America's Test Kitchen." They made flan rather than macaroons, but Meadow Gold completely failed, Parrot brand came in last and Eagle Brand and Carnation tied for performance. One was said to have a more caramel overtones straight up but that it was not apparent in the finished product.

    They are based in Vermont and some of their "readily available" products aren't found in my part of the States, but the test indicated that "not all brands are created equal."

    Very good idea - I had no idea. Because at one time I thought I was going to be the queen of macaroons, I used every brand of SCM to see what the differences were, in tasting the raw stuff there was some difference, the more expensive brands won. But I had no idea there could be a thickness differece too, thank you for sharing.

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    meyzellina

    5 years ago

    oh yeah my favorite cookies.. made theme at our kitchen on this rainy day.. nyummyy!! :)

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    Ninzerbeanmeyzellina

    Reply 5 years ago

    Great! Thanks for letting me know. They are so quick to make that they make for a great gift too.

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    SIRJAMES09

    5 years ago on Introduction

    macaroons have always been one of my favourite cookies....
    there are 2 or 3 that are made in Mexico by the locals that have caught my fancy as well...can'y remember the names tho....darn it.

    TY for sharing this recipe, I just know how delicious they will be when I make them

    1 reply
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    SIRJAMES09

    5 years ago on Introduction

    them muffins look delicious!!!!!!!!!!!!

    I know what I'm gonna do next time I make them... 8 P

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    jakyo

    6 years ago on Introduction

    Gonna make these ! they look scrummy ,and simple too *** nice one ;-D

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    Darla JZ

    8 years ago on Introduction

    These are EXCELLENT!
    Haven't cooled yet..but I "sampled" a smidge...VERY, VERY GOOD

    I was skeptical because of the simplicity, but I am a believer now.

    Ever try them dipped in chocolate?...my next version.

    Thank you!

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    nettyo1Darla JZ

    Reply 7 years ago on Introduction

    these were great dipped in chocolate. My niece had a choc. fountain at her wedding and one of the things to dip were the macaroon cookies and trust me the first thing to clear off the plates!!!!

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    Lance Mt.Darla JZ

    Reply 8 years ago on Introduction

    Chocolate? I don't know... but. I am quite interested. Post back and tell us how they go! =D

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    NinzerbeanDarla JZ

    Reply 8 years ago on Introduction

     Yup! I was skeptical too the first time so I understand. They are simply better than the sum of their parts, enjoy!

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    komies

    7 years ago on Introduction

    I made these the other day as soon as I got the 'ible in my email- they were absolutely delicious. I used a silpat and didn't move them until fully cool, and only had minimal issues with sticking even though I used a low-fat sweeteneded condensed milk. My main issue was that spoon-balling them didn't get them compressed enough to be properly dense; now that I've picked up a cookie scoop like yours (where on earth did mine go? Did you take it? you were making macaroons so I forgive you) I'm going to try my hand at another batch. Will post my results! Thanks for the awesomely delicious 'ible. I'm glad to have another recipe in my repertoire that's simple enough that I can share it with friends without toting my recipe book everywhere.

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    Ninzerbeankomies

    Reply 7 years ago on Introduction

    I have made over 16 dozen in the last three days (requests from friends for Passover) and the latest batch which are in the oven as I write this have Craisins in them - those sweetened dried cranberries. I think they will be good though this is my first time trying them. Mostly I have been making them with about 1/3 cup of chopped fresh ginger and a tablespoon of white pepper and they are really great. I am glad you tried making them, the cookie scoop will make a world of difference and be sure to let lots of strands hang out on all sides. Sometimes I just slab a bunch of bater down on the pan and make a giant cookie but it's not as good as a small cookie - and I have decided that the baby size scoop gives the best ratio of gooey and crisp. Thanks for writing!