Classic Coconut Macaroons

Whip chickpea juice instead of egg whites

what can u use if you do not have brown rice syrup?

My husband is allergic to eggs. Has anyone made these using a substitute (ex: flax seed soaked in water) for the eggs? 
Any alternative recipes without eggs?

I love macaroons and was so excited to make these today for Greek Easter. I whipped them up and had a feeling something was off because it seemed loose. I strained some out, and baked them and they came out not very ‘together’ ( falling apart a little), and it basically tasted like the coconut flakes  I started with except with honey on it. I was do disappointed because I made these last minute and had to buy fruit to just make a fruit bowl since these turned out awful.

I just made these using 1/2 c honey and 5 drops liquid vanilla stevia. They turned out very good. 

For the dip I used Ghiradelli dark chocolate chips and maple syrup instead of rice syrup since I don’t have any of that. I melted it in the microwave 30 seconds at a time. I forgot to not dip some of the cookies so I’ll have to make another batch tomorrow so my little dog can enjoy them too. :)

I tried adding a bit of cocoa powder to some of them but they crumbled apart after they were baked – even the ones to which I added a little coconut cream concentrate. Any ideas on how to prevent them from falling apart if I add cocoa powder? I’m thinking I might just have to add more egg.

I bet these would be great baked in a mini muffin pan!

Holy sweetness!

Just made these, and wish I’d read the comments beforehand.  There is WAY too much honey – making these cookies both too sweet and too wet.  They didn’t mold well and took longer to cook (25 minutes total, knocked the oven down to 325 after 10 minutes when it became apparent that they’d need longer).  While baking, the liquid ran off the cookies and dripped down the bottom of my oven.  Use a jellyroll pan (with a lip).  They came out tasting wonderful, but ultra sweet.  I’ll cut the honey in half next time.

If you use a packaged coconut watch out for propylene glycol. I stopped buying coconut ice cream when I noticed the label.

Just wondering if I can leave out the “cream of tartar”, not something I usually have on hand?
Also, the “brown rice sryup” YUK, can I just leave it out or is there a substitute for both of these ingrediants?

Thank you for your time in replying,
Pamela

Patricia: The recipe calls for shredded coconut, which is the fine cut (as the photo shows). Also if you click on the link there are pictures of the different cuts.

Carolyn: Store them out of sunlight unopened. Once opened, same thing but keep in a zip lock (airtight) bag. They’ll last quite awhile. 

I hope you enjoy the products! For the CCC I highly recommend giving this little recipe a try: http://www.freecoconutrecipes.com/recipe_Quick_Chocolate_Coconut_Pudding-Fudge.htm It’s so quick and easy! You’ll love it.

I love macaroons. Especially those ones that melt in the mouth. I never realized it could also be good with a chocolate dip! Wow! Thanks for sharing.

These turned out looking nothing like the picture! The only thing I did different from the recipe was that I added a few drops of green food coloring for St. Patrick’s day. They turned out too egg-fluffy – more like sticky meringue. And they stuck to parchment paper! They are plenty plenty sweet, and I used unsweetened coconut. Next time, i’m going to try using only 2 eggs, cutting back on the honey and adding a bit of coconut flour to the mix. Definitely a recipe to perfect! My son loves “Mar-coons”!

Yes.  The eggs and cream of tarter can be omitted.  I used dates, honey and touch of agave and a pinch of himaylan sea salt. Place all ingredients into your food process and pulse until all comes begins to come together.  Texture should hold together when pressed.  Ok to taste.  YUMMY! Scope out rounds and place on your dehyrator for 5-6 hours.  Mine are dehyrating now.  Tomorrow I’ll have a nice treat!  Good luck..

To make chocolate macaroons, how much cocoa powder should be added?

I made these, and for some reason, mine came out mushy!
 I did measure everything right, but there seemed to be To much honey, as it came out on the cookie sheet.

Does anyone know why mine where not dry, but mushy?

I think the cookies are plenty sweet. I will reduce honey to 1/2 cup next time and eliminate sweetener in glacé. We also had a lot of glacé left over; I will probably reduce the amount of chips and eliminate the butter as well. I think it was a great non sugar recipe!

Holy coconuts batman! I made these tonight but I added 1/2 C. coconut cream concentrate to them and yeowza! I would suggest cooking them at 325 or 300 for closer to 20-30 minutes though, they were a bit moist inside, but ooh, oh fluffy and moist and and tender and oh so coconutty!

*disclaimer: I really love coconut.

Humm…good question! I have no clue. :D I’d do a test with 1 first before sticking a whole batch in.

Yes, agave can sub for honey, but agave is a high fructose syrup, same as HF corn syrup… somehow the marketing forces have convinced people its healthy when its really not.  Neither are soy products.

This is my first visit your blog – it’s lovely. This looks delicious and done a beautiful and thoughtful post.I can see I’ll be making these soon.