Coconut-Nut Macaroons Recipe (2024)

Many macaroon recipes call for letting batter sit for 30 minutes before scooping, or an hour after scooping to dry batter and prevent "oozing." Bob's Red Mill makes unsweetened flaked coconut.

These are easy and delicious. I like the idea of a little less sugar. I used toasted almonds instead of pistachios, and also topped them with a little chocolate in the form of a couple of melted Lindor dark chocolate balls.I printed the recipe and put it in a sheet protector with the NYT Creme Brulee recipe which uses 6 egg yolks. It’s a twofer.

These are delicious and easy. I squiggled a little melted bittersweet chocolate on the top after the macaroons cooled. A great addition. Also used about half a cup less of sugar.

These cookies are perfectly good as is, but because I was short of ingredients I had to substitute 1 cup of coconut with 1 cup of almond meal (Trader Joe's) and the pistachios with a third of a cup of pine nuts. I've been cutting the sugar to 3/4 cup as many other reviewers recommended, and adding 1/4 tsp of almond extract and a pinch of salt. This batch was amazing, the texture was lighter but still chewy. I finished them with drizzled dark chocolate.

Very VERY good. Hadn't had a macaroon in a long time and was all ready to be underwhelmed, but man, was I wrong. Followed some of the comments at used 2/3 cup of sugar, added 1/4 cup of almond flour, let the mixture rest for 30 minutes, then shaped the macaroons, then maybe 5 minutes in the fridge before baking them. Next to no seeping, browned nicely (lightly) in 16 minutes and taste super light and airy. Made some with pistachios, some w/ chocolate. <3

I just made these macaroons for the first time and my kitchen still smells like heaven!
Everyone of them turned out picture perfect. My only twist was that I dipped their bottom into a bath of melted bittersweet chocolate and then I let them cool upside down on a tray in my refrigerator for ca. 15 min.
Heroically I have only eaten one before serving them to my guests tomorrow. These are the best macaroons ever!

Quite good. Easy. Next time with more than a pinch of salt, more pistachio and a bit less sugar.

In my continued quest to eat things that are good for me, i decided to add a a travel packet of chia and flax seeds to this recipe...tastes great and i could have added more!

I've recently discovered that "A" everybody loves coconut macaroons, and "B" they are incredibly easy to make. My guests swooned for these and appreciated the addition of pistachios.

Less sugar. At least by 1/4 cup

I also had to cook about five more minutes. I was pretty amazed at how well these macaroons turned out.

Similar recipe from Melissa Clark was published as an article (8/10/2020) that is very similar to this. I make them regularly. Primary differences are less sugar and using the whole egg. If you put in this much pistachios, they might be too salty for your taste. I have been using Trader Joe’s raw unsalted pistachios. Instead of vanilla, are use a half a teaspoon of orange blossom water. The grandchildren love them.

I toasted the chopped pistachios and the coconut in the oven. And I put some salt on the pistachios.

Had fresh coconut - used 2/3 fresh ground and 1/3 the dry pulp after making coconut milk.
Doubled the recipe so used some chopped pecans to complete the ratio of nuts.

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!)

Mine were delicious, and everyone loved them. However, they didn't see them when I took them out of the oen. Something strange happened. They came out of the oven with a small sheet base of cooked egg white and the macaron sitting atop of it. I had to cut the eggy part off. Does anyone know what I did wrong to have that happen?

Good. More delicate texture than store-bought - I'd use whole eggs next time for a denser, more cakey texture?Used 2/3 c sugar, low-salt pistachios (so didn't add salt), baked on parchment. Bottoms were a bit burnt on bottom sheet after 15 mins, so I didn't bake longer. I dipped bottoms in melted dark chocolate chips after baking.Next time: Use 2 whole eggs, 1/2 c sugar, try processing half of pistachios (then rest of batter) for more flavor/color, try baking at 325 for ~20 mins.

I used hazelnuts instead of pistachios and doubled the baking time. They turned out beautifully golden all over, with a nice crunch and still chewy moist center. Very easy to make.

Ran out of pistachios, so I toasted and chopped (fine) almonds and drizzled the macaroons with a little with a little chocolate sauce - yummy :)

12 minutes at 350At 1 tablespoon per cookie, made 403/4 cup sugar is PLENTY, and I have a sweet tooth!Plain were great. Drizzled with semi sweet chocolate equally great.