Yield: Makes about 20 macaroons
The best macaroons have a soft, chewy center with a slightly crisped exterior. Think gently toasted marshmallow kissed by coconut. Though these plain vanilla versions are delicious in their own right, they also make a great blank canvas for dressing up with all sorts of variations.
Make Ahead Tips
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
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These macaroons are awesome. They are a staple at passover and I honestly can't make enough - I've doubled and tripled the recipe and my family still wants more! Be sure to measure the sweetened condensed milk by weight and not volume. I made the mistake of measuring by volume and ended up with a mushy coconut mess. My family has proclaimed these as the absolute best ever macaroons and I have to agree.
The taste is perfect, not so sweet. However, my macaroons turned runny. Did I not mix the eggs long enough, or should the condensed milk be less? Please let me know. Thanks!
These are amazing. I have made the chocolate dipped version many times and they are always a bit hit! I agree with an earlier poster that 350 degrees for 25 minutes is too hot. I always bake mine for no more than 17-20 minutes but will try them at 325 degrees as suggested.
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