- Ready In:
- Mix coconut, sugar and egg whites together in a saucepan.
- Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
- Remove from heat and leave until cold.
- Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
- Top each mound with a half glace cherry.
- Bake 20 minutes at 350F until pale golden brown.
- Cool on a wire rack.
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This recipe didn't work for me. 8oz coconut is hard to know in cups, and is lighter than sugar in weight. It isn't direct, 8oz is equal to 1 cup...depends on what is in the cup So, of you don't have a scale... your's will end up like mine a pile of goop. I added more and more coconut, but still they were flat. Not sure how the other reviewers figured it out? Thanks tho'!
Deserves 10 stars! This is the FIRST time my macaroons have held their shape. In the past, they would all just flatten out and it would be one big, flat sheet of.... coconut mixture! I lined my baking tray with parchment paper instead of greased and floured. I left out the glace cherries since I didn't have any on hand. I'd forgotten to check the time I'd popped them in the oven (anxious to see if they would go flat on me again!) so I think they were slightly overdone but that didn't change the texture. It was slightly crunchy on the outside with chewy inside! DH's already asked when I will be baking a 2nd batch! I am so thrilled that I finally found a recipe that actually works! Thank you so much, Evie, for sharing this brilliant recipe, this one is DEFINITELY a keeper (shall frame and nail it on to my kitchen wall!) :)