Coconut-Nut Macaroons

How do you make so they don’t ooze all Over the baking tray?

Beware the way the list of ingredients is listed — it’s not in the order in which ingredients are used and if you’re like me, you’ll add the egg whites directly to the sugar without beating them first (the instructions don’t remind you to do this). It would be helpful if the list of ingredients were re-ordered and the instructions modified.

Overall good and simple Passover recipe. I made a double recipe and split into 4 batches with variations; 1 - plain, as written. Honestly I found these a bit boring but guests liked them. 2 - my three year old added sprinkles. Didn't alter the taste, she found it fun and her cousins loved eating them. 3 - Mexican inspired, chocolate, cinnamon, chipotle, cayenne. Good, chipotle was unnecessary. 4 - Indian inspired, Garum masala and turmeric. Definitely the best for my tastes!

My new favorite macaroon recipe. I followed exactly, used a 1 tbs cookie scoop and drizzled with dark chocolate after they cooled. Divine.

I made these with black sesame seeds instead of pistachios and subbed in carton egg whites (30g for 1 egg white), and they were fantastic! in case anyone was wondering if you can use carton egg whites — you definitely can :)

1 cup of sweetened shredded coconuts weighs 3 ounces or 85 grams. So 3 cups weigh 6 ounces or 255 grams.

Try with sweetened vs unsweetened. Replace pistachio with almonds (slivered) if making for Andrew

I was nervous about all the “weeping” problems but I had none in VT. This was super easy and good results. I had 2 bags of coconut which were 4 cups so I added another egg white. The coconut was sweetened so I only added 1/2 cups sugar for 4 cups sweetened coconut. I added chocolate chips on top which melted with the heat and spread the chocolate with a knife. I would make again but there is a recipe out there somewhere where you heat the egg white/coconut mixture quickly before you bake.

Reduced sugar by 1/4. Didn’t add pistachios, but did add a generous pinch of saffron. Let sit for 30 min as others advised before scooping and baking. Delicious!

It was very tasty! I didn’t find them too sweet and used the amount of all ingredients exactly as listed. I did toast the pistachios (unsalted from Trader Joes). My guests enjoyed them too. Thanks Mark.

Used extra egg white

I seem to be the only one complaining that they wouldn't hold up. I thought maybe i needed to add another egg white. Now i'm thinking i may have miscounted my "cups" and used 4 instead of 3. But they're in the oven and yes - my home smells delish!

Tasty but the ratio of coconut to sugar/egg white is off. They need either more coconut or less sugar and egg. Strangely (based on other comments) the last batch that went into the over was the most runny, despite having about a 1/2 hour rest and some extra coconut added in, that the first batch didn’t. Chocolate chips are a good sub for nuts.

This is the third time I’ve made these cookies and the first time I’ve used an electric mixer. The electric mixer wins, hands-down, over a whisk or hand-eggbeater. I chill the mixing bowl, and let the eggs sit for at least 15 minutes before starting. If I remember correctly, whisking took 20 minutes or more to reach soft mounds, while the hand eggbeater took less time but not by much. In contrast the electric mixer took just a couple of minutes. Everyone loves these cookies.

This recipe is great, but really needs to be amended to include a resting time of 30 minutes or so for the mixture before scooping and baking. I should have read the comments first - a few people mentioned it. My first batch was brown and dry on the tops, with puddles of the sticky egg white and sugar mixture on the bottoms. Glad I had enough ingredients to do it again (and a husband more than willing to eat the rejects!)