5 Ingredients or Fewer
Alice Medrich's New Classic Coconut Macaroons
Popular on Food52
88 Reviews
Gretchen
April 5, 2023
I have been making an Ina Garden macaroon recipe with sweetened coconut and sweetened condensed milk for years, but this recipe is definitely my new favorite. My other macaroon recipes are a bit faster, but the extra step of tempering the dough in this recipe is totally worth it. The balance of sweetness and texture in this recipe is perfect, and I like that it doesn't have all of the additives present in the sweetened coconut. This will definitely be my go-to recipe. I had a mixture of shredded coconut and flaked coconut on hand, so I used a combination of them both. I liked that it produced a variation in texture, so would probably do the same next time.
Eva
April 2, 2021
Fantastic. Next time I would lower the temperature and bake for longer so the coconut gets crispier throughout.
Rita H.
March 27, 2021
Love these. Have made them several times and always a hit. I melt dark chocolate and dip half of them halfway and let them dry on a sheet of parchment paper. Yum.
JenVan
December 14, 2020
Oh my gosh! So very good. I had 3 bags of the coconut flakes and couldn't find many recipes using that. So glad I found yours! Crispy exterior, perfectly chewy interior. I baked one part all the way...good flavor, maybe a little too crispy. The other part I watched and took out when it was golden and just as described, I liked these more. I am making another batch right now and will just eyeball them when done. I had to heat mine longer in the "double boiler", I think it was because I was using a metal "sunbeam mixing bowl" which has a thicker bottom. These are so good . . .no chocolate needed here! Going into the freezer until Christmas!
So F.
April 25, 2019
these are absolutely amazing!! was so overwhelmed by how good they are that i've now made them three times in the course of a week. super fun to make too
thebutterlab
March 26, 2018
this has been asked before, but no answer yet: do these freeze well? thanks
Zenqi
April 22, 2017
These were fabulous! I did the lime version (without measuring my zest), added some lime juice from about 1 1/2 limes, also added crystalized ginger, fresh ginger and a dusting of really good quality of cinnamon to the top after cooking. They were fantastic. I love the unsweetened coconut flakes (found at Trader Joe's). The sweetness of this recipe is absolutely perfect.
Zenqi
April 22, 2017
By the way, I'm doing an Indian dinner party next weekend. I'd love to make curried macaroons. With this recipe, how much curry do you think I should add? Also thought about perhaps cardamom?
Lola
June 11, 2016
Help! My egg whites have stayed shiny/translucent (?) for like 20-30 minutes in hot water!!
Dessito
June 12, 2016
Lola -- first, I hope you posted your issue on the Food52 hotline (https://food52.com/hotline) where you might have gotten a faster response.
I am not sure what you mean that your egg whites were "IN hot water". They are not supposed to actually be boiled directly in the water, but cooked gently in their own metal bowl/pot set OVER the simmering water in the lower part of the makeshift double-boiler. Assuming that you did use the double-boiler technique and had the water below simmering (not just pouring hot water), I am not sure what could have been the issue. For me the egg whites behave just as described in the instructions.
I am not sure what you mean that your egg whites were "IN hot water". They are not supposed to actually be boiled directly in the water, but cooked gently in their own metal bowl/pot set OVER the simmering water in the lower part of the makeshift double-boiler. Assuming that you did use the double-boiler technique and had the water below simmering (not just pouring hot water), I am not sure what could have been the issue. For me the egg whites behave just as described in the instructions.
mpm6228
April 24, 2016
Added the chocolate. Big hit at Passover. Had to bake 15+ min to get even a little brown.
FormerLAGal
April 4, 2015
A dear friend served these tonight for Seder -- absolutely fabulous. Angel flake will never darken my door again!
Kate S.
February 5, 2015
This recipe is AMAZING! They are so easy to make and they come out looking like I bought them at a gourmet professional bakery. My new go-to. When plain, they're delicious. Lime and cinnamon makes them a little exotic - a fun of twist, definitely worth trying! I dipped the bottoms in chocolate and I also used tin foil for baking because I didn't have parchment. Still works great!
2785
May 13, 2014
Made these and they worked out beautifully.
I added the vanilla and salt to the egg whites, mixed briefly, subsequently added the coconut flakes, and finally added the sugar.
Later, when I spooned the coconut mixture on to the parchment, I consciously made an effort to ensure that the individual flakes were not densely packed together.
The end result was fantastic: crunchy, chewy and rich, but not too dense.
I added the vanilla and salt to the egg whites, mixed briefly, subsequently added the coconut flakes, and finally added the sugar.
Later, when I spooned the coconut mixture on to the parchment, I consciously made an effort to ensure that the individual flakes were not densely packed together.
The end result was fantastic: crunchy, chewy and rich, but not too dense.
Deborah S.
April 19, 2014
I'm trying these tomorrow to take in the afternoon. I found bags of Unsweetened Coconut shards (chips) in Whole Foods. And I bought a bag of chocolate chunks to put on top.
Amy S.
April 19, 2014
Deborah these cookies are very delicious and worth the extra love I promise. Alice is a rockstar
Use the best vanilla you have at hand
Use the best vanilla you have at hand
Deborah S.
April 21, 2014
They came out great! I always use the best vanilla because I always have it for cheesecakes. I followed the suggestion of heating everything first before adding the coconut, keeps from breaking up the shards. I tried baking on 2 different types of pans (one was stone), but the pebbled cookie sheet w/ parchment gave excellent results...perfect browning, crispy, chewy, gooey. AND it came right off the paper! And a couple of pieces of chocolate chunks pressed lightly into the tops melted just right.
Thanks so much. It was a nice surprise to bring to the Seder.
Thanks so much. It was a nice surprise to bring to the Seder.
Amy S.
April 18, 2014
Jessicawgraham
Thanks for your response. I really appreciate knowing your take on the recipe. I just soldiered through with double the amount in a big bowl and a big skillet. It was fine but required long cooking time. I made it once as written to make sure I had the proper consistency and so I knew how it should look. Thanks they are great.
Thanks for your response. I really appreciate knowing your take on the recipe. I just soldiered through with double the amount in a big bowl and a big skillet. It was fine but required long cooking time. I made it once as written to make sure I had the proper consistency and so I knew how it should look. Thanks they are great.
Amy S.
April 18, 2014
I made about 165 of these babies this PM and they are truly so delicious. I'm not even a huge coconut lover but they are worth the calories. Also, I doubled recipes a few times and it works out fine, although the length of time cooking stovetop is of course longer. Additionally, tinting the coconut for a portion was requested and so I made some pink coconut macaroons. :")
jessicawgraham
April 17, 2014
AmyRuth, This week I doubled the recipe in a sense. I just made two different batches at the same time, put the two bowls over the boiling water separately and then combined prior to putting the cookies on the sheets to bake.
Amy S.
April 17, 2014
Have any of you doubled or tripled the recipe successfully? If so any nuances shared would be great
Lisa
April 14, 2014
Totally psyched - just made recipe for Seder tonight and came out BEAUTIFULLY! Love the recipe!!
jessicawgraham
April 10, 2014
I have used this recipe twice now and absolutely love it! Looking forward to making these cookies again for this Passover!
JJ
February 17, 2014
I've tried this recipe twice using organic coconut chips and both times they simply haven't held together. the first time I forgot to let the mix rest 30 mins. This time I followed the instructions so carefully. Very frustrated ... Delicious cooked mess though!
JJ
February 17, 2014
After much research I have concluded I'm going to use less egg in future. I looked up "foolproof" coconut macaroons and decided next time to try a drier recipe. Thanks
Jean
February 12, 2014
I have been looking for a macaroon recipe and this one looks gret!
I live in a one store town in NM and will have to use presweetened coconut shreds so I was happy to see someone else used them too. I will cut 1/3 of the sugar...Yeah weekend baking!
I live in a one store town in NM and will have to use presweetened coconut shreds so I was happy to see someone else used them too. I will cut 1/3 of the sugar...Yeah weekend baking!
Ami
December 11, 2013
I just tried these and they taste great! But can anyone tell me how they keep them from getting rock hard as they cool off? And from sticking to the paper? The taste is great, though, so I'd really like to be able to make them.
Dessito
December 11, 2013
I am not sure if you meant that you just made them (tried the recipe for the first time) or that you tasted them from someone else's, but they shouldn't get rock-hard at all. True, the only "liquid" in them are the egg whites, but if you haven't overcooked them in the double-boiler step, they remain nice and chewy.
On the sticking to the paper: that happened to me too the first time I made them, but it was my error since I used wax paper by mistake (BIG mistake!) If this was not the case with you, then I am not sure what must have caused the sticking. But I personally plan to not use anything to line the baking sheet next time. (Which, now that you reminded me of these wonderful cookies, should be very soon again)
On the sticking to the paper: that happened to me too the first time I made them, but it was my error since I used wax paper by mistake (BIG mistake!) If this was not the case with you, then I am not sure what must have caused the sticking. But I personally plan to not use anything to line the baking sheet next time. (Which, now that you reminded me of these wonderful cookies, should be very soon again)
Ami
December 11, 2013
Dessito, thanks for your response. Perhaps I overcooked them. I didn't have a metal bowl as was recommended and was concerned that I wasn't getting the "dough" hot enough. I'll try it again. I did use wax paper, though, but next time I'll try it without lining the baking sheet like you suggested.
mzungu
March 26, 2013
I have made these three times as each time, some fall apart while baking. What am I doing wrong? I try to condense the heaps as much as possible each time, yet this still happens. I love this recipe so much, but the falling apart thing is killing me here!
Dessito
April 30, 2013
Obviously it's hard to guess where the problem may lie, but from just looking at the recipe, I'd suggest the following: 1) make sure the "cooking" of the egg whites over the double boiler is long enough; 2) definitely let the hot mix rest for 30-35 mins for absorption; 3) don't skip those first 5 mins of baking at the higher temperature. Additionally, it may have something to do with the specific coconut shreds you use. If they've been the same each time, maybe try to find some from a different supplier? Those would be my suggestions. I can vouch that the recipe can come together very nicely and easily. Good luck in your next attempts!
ella11
March 26, 2013
I am so incredibly pleased with this recipe! After asking a panicked question here I got an awesome response in less than 5 minutes! Took the advice shared : (1/4) cup less coconut if using unsweetened shredded. Results were amazing!! I've never made macaroons before and these were easy and delicious!! I also did the chocolate bar upgrade which was a huge hit at dinner. They did look rather unnatractive but that's ok :).
Tucker &.
March 6, 2013
I've been baking "Martha's" chocolate dipped mac's for the holidays for more years than I choose to admit. They've always turned out beautifully, and are fabulous for Passover. BUT....I have got to try these. Bon Appetit has a similar recipe in this month's mag. So, I am beside myself to take a test run this weekend. I will definitely post the results!
Dessito
February 13, 2013
I'm planning to make this over the weekend, but am wondering if anyone can offer tips on how to make the heaps "attractive". :)
Thanks,
D.
Thanks,
D.
stimps
February 13, 2013
I find the two spoons mode works well enough if you take your time to scrape each spoon. I am not always careful enough, and have to remind myself to slow down. I also have a cookie scoop, but I'm not sure if it's the right size for these ingredients yet. Good luck!
Dessito
April 21, 2013
Finally had a chance to make these -- easy, beautiful and so delicious! (What made the heaps "attractive" was ruffling up the smooth tops very gently just a tad with a fork after making irregular balls with two spoons as stimps here had suggested.) Got 20 pieces out of the ingredients. Probably 2.5-3 bites in each. :)
Butternut
December 31, 2012
These are lovely - tasty, pretty, and different. Stuck a semi-sweet chocolate chip into about half of them right when they came out of the oven, as per the "Upgrade 2/1" - very good. Loved the plain ones, also, though, with coffee in the morning - yum.
witloof
December 22, 2012
These are in the oven right now and they are already wonderful, judging from the finger I swiped along the bottom of the bowl, but I didn't get 22, I got 12.
vjsoftball
November 25, 2012
These sound amazing. I am thinking about substituting this for my traditional macaroon-dipped-in-chocolate recipe. However, I make a large amount of cookies and give away at Christmas, so I have to freeze them for 2-3 weeks until delivery day. I would make about 300 of these and freeze most. I read that it is best to eat them right away...have they been freezer tested?
Kristen M.
November 26, 2012
I've never freezer tested these, but hopefully if someone else has, they'll pipe up!
vjsoftball
December 15, 2012
I made almost 500 of these on November 30th, kept some as macaroons and dipped most into dark chocolate. Friends that ate them on the first day said they were amazing. I froze most of them to deliver this week. First deliveries were yesterday and the results are good, my testers said the first day is the absolute best, but they are still wonderful. They could not tell the difference between eating them the second day or after freezing them for two weeks.
Amina A.
February 24, 2013
Since you made so much of these, I'm sure they turned out perfect with you :-) when I made them they were just too hard and chewy. I'm not sure what I did wrong for them come out like that.any suggestions for the next time I make them?
vjsoftball
February 24, 2013
In addition to making the original 500, I have made them two more times and each time the results are the same - crisp on the outside and chewy on the inside - on the first day. They do lose the crisp outside on the second and subsequent days, but the taste is still amazing. You do need to follow the baking instructions closely (steps 3 - 5 above). It is time consuming and I don't like to be interrupted because there are a lot of pan moves (I bake two pans at a time) and temperature changes if you are doing multiple batches. Be sure to do all of the pan flips and top to bottom - there are two, one at 350 degrees and one at 325. Hope this helps!
Amina A.
February 24, 2013
Thanks for your reply!I only used one baking pan because it's larger than the usual baking sheets, but I still rotated it and changed temps as well. I just realized that using a thicker baking pan might have made the browning time longer, because I actually went over the time recommended for browning them. I'm definitely going to keep making them till they're perfect:-)
vjsoftball
February 24, 2013
Until this year I was using Airbake pans, but switched to the jelly roll type that Costco sells. I didn't think about it until you said it, but that may be the difference. I was very true to the time because the pans are not as thick as the Airbake. Good luck!
Lynne H.
November 11, 2012
While I loved the flavor of these, I thought that the dried coconut flakes made them too chewy - like I had to chew forever. I would try either frozen coconut next time or the shredded dried coconut.
Cookster
September 4, 2020
I made these with shredded coconut and they were incredibly dry and not good at all. 4 egg whites was no where near the right amount for shredded coconut.
Cicciabella
November 9, 2012
Having made these numerous times now as they are a huge hit. I suggest a slight procedural tweak: mix up egg whites and sugar. Cook WITHOUT ADDING COCONUT until mixture become frothy, thickened and opaque, as directed. At that point add your coconut chips, then let sit. It's much easier to keep the sugar/egg white mixture smooth.
DO search out the coconut chips as the texture is what defines these spectacular cookies!
DO search out the coconut chips as the texture is what defines these spectacular cookies!
witloof
December 21, 2012
Thanks for posting this... I was reading the recipe in preparation for making these tomorrow and was thinking the same thing.
Aktommey
October 1, 2012
Made these this weekend and they were AMAZING. Thanks for this quick and easy recipe that yields beautiful results! I used a glass bowl (don't have anything metal) and it took me a bit over 10 minutes for it to heat up and start congealing. I highly suggest drizzling chocolate on top (I used dark chocolate).
darksideofthespoon
September 26, 2012
I am making these this weekend. And possibly eating them all. I gotta wait so I can get big chunky coconut strips! I'm sure they'd be fine with regular coconut but I might as well go big or go home!
darksideofthespoon
September 27, 2012
So, I said this weekend? I went out shortly after that and bought the coconut. FFWD to right now and there are no more. I'm awesome.
ctgal
April 11, 2012
I made these for Passover, but I was too lazy to go out for coconut shards and used the sweetened coconut that I already had. To Die For!!! Maybe a little too sweet, but ... oh my! I served them at the end of first seder with a flourless chocolate cake. And, we go to an annual Easter brunch on Easter, and this year I got to bring my macaroons. They disappeared!! Alice Medrich is my baking heroine!
ctgal
April 11, 2012
I made these for Passover, but I was too lazy to go out for coconut shards and used the sweetened coconut that I already had. To Die For!!! Maybe a little too sweet, but ... oh my! I served them at the end of first seder with a flourless chocolate cake. And, we go to an annual Easter brunch on Easter, and this year I got to bring my macaroons. They disappeared!! Alice Medrich is my baking heroine!
stacey_ballis
April 9, 2012
Wanted to bake day-of, but not have to prep. Made the batter on Wednesday, refridgerated till Friday, then baked them off. They were perfect, crispy outside, chewy inside, and I didn't have a problem with them spreading out at all. I did have to bake slightly longer as the batter was not at room temp, but this is a great do-ahead prep...and was as popular on Easter Sunday as it was Passover night!
2nd S.
April 8, 2012
I sent this recipe to my daughter in law to make for Seder. Her mother was visiting from Los Angeles and made them during her stay in Philadelphia. They were delicious, but unlike the recipe which says they are best the day they are made, they were even better the next day!!! This one is going into my recipe file.
Celia H.
April 8, 2012
The most delicious and incredibly addictive macaroons I've ever made. Luckily I stocked up on coconut chips so I can make more today. Thankyou!!
Tarragon
April 8, 2012
I made these for first seder and they were wonderful - even the macaroon haters loved them! They were so good that I decided to make a second batch on Saturday to bring to a second seder.
The store where I had found the coconut chips the previous week did not have them yesterday! So I bought unsweetened shredded coconut instead. The unsweetened shredded coconut must be denser than the regular sweetened shredded coconut, since I found that with 3 Cups of the shredded coconut, I needed to increase the quantity of eggs whites (and thus the sugar, vanilla and salt also) by 50%, and ended up with about 32 macaroons. They were very good, but not as special as the ones made with the coconut chips.
Needless to say, this is a wonderful recipe, but hold out for the coconut chips!
The store where I had found the coconut chips the previous week did not have them yesterday! So I bought unsweetened shredded coconut instead. The unsweetened shredded coconut must be denser than the regular sweetened shredded coconut, since I found that with 3 Cups of the shredded coconut, I needed to increase the quantity of eggs whites (and thus the sugar, vanilla and salt also) by 50%, and ended up with about 32 macaroons. They were very good, but not as special as the ones made with the coconut chips.
Needless to say, this is a wonderful recipe, but hold out for the coconut chips!
Cookster
September 4, 2020
I also made these with unsweetened shredded coconut and had to add several additional egg whites Just to bind the mixture but they were still incredibly dry. I think the quantity for shredded coconut must be off by 50% or more. Would recommend the editor removes the shredded coconut option.
Carol S.
April 7, 2012
What a recipe! I made these for a seder last evening and they were a huge hit. Here's a link to a photo I posted: http://twitpic.com/96iirn Thanks for posting this recipe; it's absolutely "genius."
MeghanSK
April 7, 2012
These are the perfect balance of crunchy crisp shell with gooey sweet inside! I was so intrigued by the variations that I did a half batch with chili chocolate jammed into the top and a half batch of the lime/cinnamon upgrade. Both were delicious, but the lime/cinnamon combo really left all other macaroons in the dust. I'm such a chocoholic I almost didn't try the 2nd upgrade, but I'm glad I did!
As a side note - I only had unsweetend shredded coconut and although it wasn't mentioned as a variation in the recipe I simply subbed it in for the same 3 cups of sweetened shredded coconut, no added sugar. it worked perfectly and personally, I think it was the perfect level of sweet!
As a side note - I only had unsweetend shredded coconut and although it wasn't mentioned as a variation in the recipe I simply subbed it in for the same 3 cups of sweetened shredded coconut, no added sugar. it worked perfectly and personally, I think it was the perfect level of sweet!
vivanat
April 6, 2012
Loooooooved this. I used Scharffenberger semi sweet chocolate. I think I am now a macaroon convert.
Sarah111
April 5, 2012
These are amazing.. Just finished a batch for Passover. Went the chocolate route, but added dark chocolate with ginger on some. Yum!
auntiefruf
April 6, 2012
Wow, that sounds like a terrific flavor combination of coconut, ginger and chocolate. I'm sure everyone was quite delighted with the treat.
Foodelf
April 3, 2012
I brought these macaroons to the office for my gluten-free boss's birthday and they were a huge hit ... practically a standing ovation! I made the majority with chocolate and they swooped up immediately. Thank you for this great, fun recipe!
ctgal
March 26, 2012
I make macaroons every year. I have to admit, though, that I buy one can too, for old time's sake. And anything that Alice Medrich does is fine with me! She is superb! So I will use her directions. Thank you!!
simplythebest
March 25, 2012
This recipe looks Devine! I can't wait to make them with the shards of coconut.
auntiefruf
March 25, 2012
I can taste them already - no need to tell what chocolate I will be using: auntie fruf's aahsome fudge with TCHO chocolate, of course.
Sandra L.
March 25, 2012
Just curious, what kind of chocolate did you use?
Kristen M.
March 26, 2012
We used Green & Black's 70% dark and it was a nice contrast to the sweet coconut and vanilla, but you can use any chocolate you like.
This I.
March 25, 2012
I make macaroons every year. This will be a great addition to my repertoire. I especially like the chunk of chocolate as I always did chocolate chips, and the tip about letting the coconut soak up the goop!
allie
March 23, 2012
If sweetened cocunut is used, do you reduce sugar?
Kristen M.
March 24, 2012
Actually, you use the same amount. Alice Medrich says "trust me" about this, in the headnote in her book -- I did when I tested that version, and it worked out well!
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