TRIPLE COCONUT MACAROONS
Steps:
- Adjust oven racks to upper-and lower-middle positions. Preheat to 375. Line 2 baking sheets with parchment paper and lightly spray with nonstick cooking spray. Whisk together cream of coconut,corn syrup, egg whites, vanilla and salt, set aside. Combine sweetened and unsweetened coconut in a large bowl, breaking up clumps. Pour liquid ingredients over coconut and mix with rubber spatula. Chill dough for 15mins. Drop heaping tablespoons of dough onto prepared baking sheets spacing 1" apart. Bake untill light golden brown,about 15mins;rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheets for 2mins. Remove to wire rack with metal spatula and cool to room temprature. ENJOY!!
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[email protected]I'm not a big fan of coconut, but I really enjoyed these macaroons. They're not too sweet and the coconut flavor is very subtle.
Shalom Chunga
[email protected]These macaroons are a bit too sweet for my taste, but I still enjoyed them. I would probably cut the sugar in half next time.
BOKA. Legend
[email protected]I love the chewy texture of these macaroons. They're the perfect treat to enjoy with a cup of coffee or tea.
Jenn Chavez
[email protected]These macaroons are a bit pricey to make, but they're worth it. They're so delicious and they make a great gift.
Ujunwa Alumona
[email protected]I've made these macaroons several times and they're always a hit. They're my go-to dessert for potlucks and parties.
Justin Hamlett
[email protected]These macaroons are perfect for a gluten-free diet. I used almond flour instead of all-purpose flour and they turned out great.
Kelechi Emmanuel
[email protected]I added a few drops of almond extract to my macaroons and they turned out amazing. I highly recommend it.
Sanaaach Sanaach
[email protected]I'm allergic to coconut, so I substituted almond extract. The macaroons were still delicious!
Rehan Wife
[email protected]These macaroons are way too sweet for my taste. I had to cut the sugar in half to make them edible.
Caily Hiltz
[email protected]I followed the recipe exactly and my macaroons turned out flat and dry. I'm not sure what went wrong.
DORA L0pez
[email protected]These macaroons are the perfect combination of sweet and chewy. I love the toasted coconut on top.
Ekene Chukwu
[email protected]I've never made macaroons before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Ty Davis
[email protected]I made these macaroons for my daughter's birthday party and they were a huge success. The kids loved them!
Maqsood Hussain
[email protected]These macaroons are a bit time-consuming to make, but they're worth the effort. They're so delicious and they always impress my guests.
Mushfiqah Simon
[email protected]I'm not a big fan of coconut, but I really enjoyed these macaroons. They're not too sweet and the coconut flavor is very subtle.
Nana Konadu
[email protected]These macaroons are perfect for a summer party. They're light and refreshing, and they're always a crowd-pleaser.
Danso Ishak
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious treat.
Randula Sasindu
[email protected]These macaroons are a great make-ahead dessert. I made them a day ahead and they were even better the next day.
Kelani Elliott
[email protected]Absolutely delicious! I've tried many macaroon recipes, but this one is definitely the best. The coconut flavor is rich and the texture is perfect.
Saif Rajpot
[email protected]These macaroons were a hit at my party! They were so easy to make and they turned perfectly, golden brown yet chewy. I love the addition of coconut extract, it really takes them to the next level.