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Coconut Macaroons


For holiday gifts this year I chose to make the 2011 Food & Wine magazine coconut macaroons because I thought it was going to be quick and easy. I was wrong. My first batch was a disaster. I tried to half the recipe because it said it made 40 and I only needed 20. What resulted was a bunch of coconut pancake-like cookies.

Round 1 = EPIC FAIL

I tried again and made the full amount because it was obvious I didn’t have enough coconut. Whoever “tested and perfected” this recipe at F&W mag didn’t do a good job.

Reason 1 – The recipe doesn’t come close to making 40 macaroons as stated, it was more like 25.
Reason 2 -Don’t bake for 25 minutes! If you don’t want badly burnt cookies watch them carefully once they hit 10 minutes in the oven …anything over 15 and you are in trouble.
Reason 3 – There was no mention that the macaroons may run during baking so if you want them to look like what you see in a store (round balls) then you will have to trim the edges.
Reason 4 – They say to stick the finished product in the fridge for about 5 minutes for the chocolate to set. It takes a good 20 min.

In the end they still tasted killer but in order to not have to doctor them up to look presentable they need either more coconut or less sweetened condensed milk.

Recipe link
Food & Wine magazine, Dec. 2011

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2 Responses

  1. Hi! Followed your review on F&W – so how much coconut did you end up using on the second round? Or did you decrease the sweetened condensed milk in order to get them right?

  2. Sorry for the delayed reply JJ. I never figured out the correct amounts. I followed the exact recipe the 2nd time and should have added more coconut but didn’t. I have not made these again. If you figure it out please share.

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