I have made these macaroons a couple of times now and they are fabulous. The best coconut macaroons I've had. BUT, to make them truly beyond belief, let the macaroons cool and then dip them in a dark chocolate sauce - good dark semi sweet chocolate, a little heavy cream, a little butter, stir and heat and dip the macaroons, generously covering them wit the chocolate. You can put them in the fridge or freezer to harden the chocolate. WOW

I have made this several times and they always come out perfect and delicious every single time. easy to make and everybody loves them. For the lade who had her spread out, could you have possibly used evaporated milk instead of condensed by accident. I can't see these macaroons spreading out any other way. These are even better when you dip the bottoms in chocolate.

Cheri007, I agree with your comments. I tried several other recipes because I like to experiment and combine ideas, but these had the best taste. The others were too "eggy". And I tried both silpat and parchment, and the silpats stuck to the macaroons while the paper peeled off very easily. Since I am gluten free, these are a terrific treat for me. I also drizzled chocolate glaze over some of them, and they were heavenly!

I can't help it...I have to post one more comment.... Those of you who had your macaroons spread out, why??? I've never had that happen. Are you sure you are using 2 bags of coconut? I use the amount in the recipe (2 bags) which is equal to 28 oz of coconut. They wouldn't spread if they tried. The only way I can figure out how you had them spread is if you only used 1 bag of coconut.

Also, I have to agree with Laree Milet's comments. I'm not sure the naysayers actually followed the recipe. This recipe is easy and fool proof. I've used others that were very problematic but even a novice could do this one with ease. I also always use the parchment paper. They come out perfect every time!!!

I love this recipe!!! I use it all the time. It's the best one I've used for macaroons. All my friends love them too and ask me to bring them to events! Thanks for the great recipe.

I don't recommend these. Condensed milk in macaroons is weird. I only used half of what was in the recipe and they were still way too watery and flattened out in the oven. Didn't keep the nice round macaroon shape at all. Too much vanilla extract also made these have a weird aftertaste.

After reading many of your reviews, I asked myself "did these people even read the recipe? How this would make only 2 1/2 dozen is impossible, unless she used a 1/4 cup measuring cup to make them! They are delicious and turned out perfectly! And parchment paper makes all the difference! I've made macaroons many times and they stick to the pan and are impossible to remove without ruining them! But this is perfect!! Thanks so much for the tips!

When I made them the first time, I froze half without chocolate. Once defrosted (worked great!) I dipped them in guittards milk chocolate chips (melted). Yum! I will have to do that from now on.

This is a great recipe. I halved it and it did make half of what it said. They came out delicious and well cooked. I've seen other recipes that double the sweetened condensed milk and I can't imagine it. I did dip them in some melted semi-sweet chocolate chips which was also very tasty, though fine without.

Very good and chewy! However, this recipe did not yield 90 macaroons. I used a small melon baller and was only able to get two and 1/2 dozen.

These are great! I made them for a New Year's party and after they'd cooled I dipped the bottoms in chocolate (melted chocolate chips) and cooled them on waxed paper. The chocolate gave them a nice crunch and made them easier to hold (they came out a little sticky). They won first prize in a dessert contest and got lots of compliments! Highly recommended though next time I'll be sure to make them smaller as mine spread out quite a bit while baking.

i saw a recipe but it doesnt uses condensed milk...it uses granulated sugar..will it be the same? aftr mixing it,(while whisking egg white n sugar in simmering water),it didnt quite folded tgther...looks as though shredded coconut is too much...is it lke that? furthermore,it must be refrigerated for 2 hours..will it be ok aftre that?

there was 1 recipe which didn't use condensed milk...uses granulated sugar...will it be the same? when I use that recipe,its kind of not folded together tht much...n it need 2 be refrigerated...will it be ok then?

CONTINUED FROM BELOW: added 1/4tsp almond extract as well. Need to wet your fingers when rolling intno balls so they dont stick. Didnt have parchment so used "baking spray w/ flour"

Awesome!!! Followed as directed

Great recipe! Very easy. I folded in 2/3 cup of finely chopped pecans to the mixture before baking. Then, drizzled melted semi-sweet chocolate over the cooled macaroons. YUMMY!!!

I have a bag of bakers coconut 14 oz and it says it's 5 1/3 cups

when I dumped the 14oz bag into the cup it is about 4 cups it is NOT packed at all just fluffy and loose. Hope this helps! Happy cooking and Mery Christmas!!

can someone tell me how many cups of coconut i need cause i buy mine in bulk.

thanks in advance

these are sooo good - highly recommended :) and dipping in chocolate sounds even better

Parchment paper and wax paper are 2 different things. You shouldn't use wax paper in the oven, the wax will melt into your cookies.

Very yummy and easy! Silicone baking sheets work awesome for them to be removed from, waxed paper not so good! Could be that I didn't get them off right away but they are still yummy!So tasty.

These are terrific, just make sure you COOL them before puting them in a container.

iVE MADE THESE B/4 AND DIPPED THE BOTTOM IN CHOCOLATE...YUM!

delicious! makes quite a few cookies