Made these today with my college granddaughter. They're beautiful and so good. We're proud of them. Loved being in the kitchen with you, following along on our iPad on its stand.
This is the exact recipe I've been using for years -- and it never fails. Some things I add are crushed almonds, toffee chips, dried cranberries or sour dried cherries. The tart of the dried fruit goes well with the sweet macaroon!
I used to make these for a friend who has Crohns Disease. Helps with stomach issues if you eat 2 or 3 a day. Best part is, they are a delish cookie too!
I absolutely love, Love, LOVE macaroons! There is a bakery inside a restaurant that makes all sorts of yummy flavored macaroons! To die for! Key lime, almond, chocolate, lemon, orange, champagne, to name a few! Sooo good!
I also before putting them in the oven, put a little maraschino cherry, half on top, pressing it into it, so it stays into it, and bakes with it, and even after I put chocolate on the bottom, I have me a syringe where I withdrew the chocolate and drizzled it over each one of my macaroons, and they were absolutely gorgeous. And they taste amazing.
I've been making chocolate coconut macaroons for years from a recipe I got in the Seattle Times, purportedly from the 1940s. No egg whites though. A can of sweetened condensed milk, 8 oz coconut, 5 T cocoa powder, 375 for 15 minutes. I give some away every Christmas, I do mixed cookie plates for neighbors and friends
I see some recipes that calls for a little flour, no egg whites. Not sure, but I am thinking they might be just a little drier due to the flour! The chocolate one sounds Devine! Must try! Thanks for the recipe! ❤😊
Dear John (It's my first Dear John note LOL) - I am SO HAPPY I found you! Thank you for making each recipe so easy, relaxed and fun. I adore you and your videos and enjoy the process while I am in the kitchen so much more when I don't feel the intimidation with these recipes. Everything turns out so lovely when I follow your steps - you are a fantastic teacher! With love from sunny Southern California ☺
I love that your recipes are so easy to make. This is one of my all time favourites. Can't wait to try your version. Love your channel. All the way from South Africa ❤️
@@PreppyKitchenGreat vid👍Thank you. I have a question. If you dont have condensed milk(or dont want to use it), what can you use in place of condensed milk that's an exact substitute? Thank you again
Thank you so much for making a Passover-friendly video during Passover! I’m hosting a small crowd on Friday night and can’t wait to make these. Happy Easter to you and your lovely family as well.
Me and my five year old made your carrot cake cupcakes over Easter. SUCH a great activity for us both and delicious beyond words! Excited to try these and the Tetrazzini, and... Let's be real, every.single.other.recipe on your channel 🤭
I can't wait to try these. It is clear I've never had a fresh baked macaroon as I would never have described them as clouds. Who knew? They look divine! Also had no idea that macaroons and macarons were related since they seem so different from one another.
Never knew or thought to whip the eggs; I must try! Never knew about the almonds history, but I do add almond extract. I love to finish off with Baker's German Chocolate; now I have to try bottom coating. Sooo many cool tips!
Hi John! Im a huge fan of your baking! I made the vanilla cake pops last week as gifts! Loved them! I'm American Lebanese and my mom makes the Macaroons without the chocolate, in Lebanese they just call it a soft coconut cookie. =)
I love these I make them all the time I add 1/4 tsp of almond extract and chop almonds and coat the bottoms with dark chocolate my family and friends love them they always say they taste like a almond joy 😀🙌🏼love your videos and recipes.
Hello Bernielove49!! I was curious about using Almond extract instead of Vanilla. Did you only use Almond by itself or did you add and additional 1/4 tsp to the 1 tsp of Vanilla the recipe calls for? I just LOVE that Almond flavor!! Thanks and Merry Christmas from Texas!!🎅
My mom taught me fractions by cooking. You learn real quick what 1/4,1/2 and 1/3 or 2/3 is when measuring ingredients. These are my favorite cookie and I forget how easy and quick they are to make. Delicious.😋
These are GREAT!!!!! I followed your exact instructions and they came out OMG delicious!!!!! Everyone loved them, thank you soooo much. Keep on baking and cooking your GREAT!!!!
They used to have these at my job, and I loved to eat them raw. A scoop of coconut macaroon dough, and a Guittard chocolate baton is so good. I used to set the dough up on top of the chocolate baton, and called it Macaroon Sushi. I was sad when my job got rid of them, but my waistline wasn’t-because I’d been eating a lot of them since they were so light.
I’ve been making coconut macaroons this way for years. No chocolate but a cherry on top. They are a universal favorite even if someone doesn’t really care for coconut. I generally make them no sooner than the night before I need them or the day of. I don’t care for them after that. It’s me, I know. For Easter I made what I call coconut toast. I used a few pieces of brioche loaf, removed crusts, sliced each piece into 4 small rectangles and let dry overnight. Next morning I dipped in sweetened condensed milk flavored with almond extract, put a couple of diced maraschino cherries on top and rolled in coconut. Baked at 375F for 7 to about 10 minutes until you see bottom edges browned etc. Cool and store in sealed container at room temp. You’ll like them. They were a hit on Easter, no leftovers. I pulled the recipe off UA-cam. I just changed it up by drying bread. It’s just easier to handle. You can just use day old bread.
About how many does it make? I read the recipe and I can’t believe he doesn’t state that. I don’t have a scoop so I like to measure out my cookies by weight, so that they are almost identical.
@@dcwatashi Not sure, but I am thinking he doesn’t state how many they make because individuals will most likely use different measuring tools or methods: different size ice cream scoops, spoon method, or roll by hand! Your idea is also a good one. I have to remember that one in a pinch! ❤😊
@@JesusAlways1st it definitely can be time-consuming weighing them out individually but at least all of the cookies will bake the same especially if you rotate them halfway during the baking process.
My mum used to make “ toprapaak “ specially with a dash of yellow food colour in it.. ( this recipe is always made with freshly grated coconut but you can use S.shredded coconut too ).. a memorable childhood favourite sweet of mine..
John your videos are my 4 yr old daughter’s favourites. She copies Everything that you say when we bake together.She also gets mad everytime we make cake because I don’t have cake rings lol. Also, Easter bunny video with your kids is on my tv non stop now. She now thinks that they are her friends 😆
I loved the simplicity, I did switch out to unsweetened coconut & my husband who doesn't like coconut gave me a thumbs up "out of control delucious" Thank you Merry Christmas
Made these today June 3, 2024. Considering the fact that I have never whipped egg whites and I have one arm and have never made them. I did pretty good. I sent you a message about salt in the whites before whipping them. I followed your recipe and it was fine. Your channel is new to me. I am very interested to learn about the food you make. 😊
14 oz bag sweetened shredded coconut 14 oz sweetened condensed milk 1/2 tsp salt 1 tsp vanilla extract • Stir all together. Make sure condensed milk is covering everything • At this point, at anything else you want, such as brandy or ground almond 2 egg whites (NO YOLK) • using mixer w/ whisk, whip for about 3 mins til stiff peaks • fold in half of whipped whites into coconut mix • once mixed, add in second half of whites and fold in • use 1/2 tbsp scoop and scoop onto parchment or silicone mat lined tray (don’t pack scoop, and don’t need to place too far apart) • fix shape of macaroons real quick • bake 325F one tray at a time about 20-25 mins or til tops are golden brown 6 oz chocolate • melt over double boiler • once almost all chocolate melted, pull from heat and keep warm til ready to use • drizzle macaroons w/ chocolate and dip bottoms in. Wipe bottom excess w/ spatula. Place back onto slip mat and let chocolate harden
Love this recipe. Very simple, which is IMO key to success in any cooking or baking! Hubby and I are terribly lactose-intolerant, so I use coconut-base sweetened condensed milk and allergen-free chocolate. I don't replace the butter as, contrary to popular belief, butter doesn't have a lot of lactose in it. I also replace the sweetened coconut with unsweetened as I find the former variety just too much for this biscuit.
Hey John...love your recipes ....I made these today...they turned out great...yes not a whole can of Condensed milk is key!! I also made your peanut butter cheesecake....to die for!!!! Thanks for all you do!!
I made this recipe, but added pecans…just because. Mmm boy , were they bangin’!!! I’ll try adding Grand Marnier or some other spirit the next time I make them! Great idea!!!!!
2 days ago I searched if you had made a coconut macaroon recipe and only saw the macarons… what a coincidence that 2 days later you make the one I was looking for
hello thank you so much for your videos in Portugal we use only the coco flaques sugar and egs we put them in litlle paper molds and we put them in the oven they are delicious
as always you explain things simply and clearly. i like your voice and warm friendly personality. thank you for telling those who don' t know why jewish people eat these especially at passover.
These look great, we make coconut pyramids with the same mixture except we don’t add eggs. They are moulded by damp hands into pyramid shapes and each is topped with a half glacé cherry and the baked until golden equally delicious
Until running into your channel I had forgotten how much I used to love macaroons. Thanks for explaining the difference.Raised on the French ones in the NE then found these when my family moved to the South. Ever since learning I have Celiac disease I've had practically no deserts and at times miss them. I always bought at pastry shops but after watching this I can't wait to make some. Thanks. Can't decide what I like best this desert or your very pleasant personality.
I think his talents as a math teacher should go into a new UA-cam channel teaching math to kids. He reminds me of my English teacher -a guy all the students loved. Passion is everything.
I did it with my coffee while watching this lol. A variety we make in Florida is Key Lime zest and Tab of key Lime juice. The chocolate with toasted almonds makes almond joy treats. I've added a Tab of Bonne Maman Jam Pineapple Passion Fruit...or a Tab of Guava Jam another tropical flavor. My Grandmother made a Coconut Macaroon Cake with either Key Lime curd between Layers or Passion Fruit Curd. If you don't want to make your own curd..it's simple..you can buy Lime or lemon. I personally use the Pineapple Passion Fruit Curd I make. Than I add crushed Pineapple to my Toasted Coconut Icing or Fluffy Coconut Icing untoasted..it's your preference I've decorated with nuts just ring around top..depending on curd..like Key Lime Curd/pistachio or Pineapple Passion Fruit/Toasted Almonds or Pecans..if I do Toasted Coconut Icing..Toasted Crushed Pecans. 11:00 11:00 11:00
Omg, these cookies look so delish! I need to watch today's recipe. I have finally caught up at work on all of your videos. love your channel so much John!
In Puerto Rico they also make something called Dulce de Coco which is made with chopped coconut instead of shredded coconut. I’ve never made them but they are delicious. I have made them with the shredded coconut and given them to teachers in the paste.
Just made these for the first time, they turned out amazing!! Thanks for the great recipes. You make everything look so easy to make and I love all of the little tips you give along the way!! And your cookbook is fantastic!!
i made this and it was perfect!! i didnt want too many so i divided the recipe to 5😅also skipped the chocolate. the math was hard but i got it done and it was sooo delicious i loved it, will be making more thanks john
Made these today with my college granddaughter. They're beautiful and so good. We're proud of them. Loved being in the kitchen with you, following along on our iPad on its stand.
I made these today. Baked for 24 minutes, and they were perfect!. Follow the recipe and method, and you can not go wrong. Thank you, John 😊
This is the exact recipe I've been using for years -- and it never fails. Some things I add are crushed almonds, toffee chips, dried cranberries or sour dried cherries. The tart of the dried fruit goes well with the sweet macaroon!
can i usd desiccated coconut?
Sweetened coconut and sweetened condensed milk?! This seems overly sweet!
@@LadyLuxe33 It's not. Without the milk, it would be too dry of a texture. You can always use unsweetened coconut -- works great too.
@@hillaryhuang677 I've used desiccated coconut too and it works just fine.
@@TM-nu5vd okay! thank you sm!!
I used to make these for a friend who has Crohns Disease. Helps with stomach issues if you eat 2 or 3 a day. Best part is, they are a delish cookie too!
You are my new BFF for letting us know this information! Thanks so much!
Hi Christina, how are you doing?
My niece has crohn's disease as well. I have to wonder how these can help. It'd be great if they did.
I am from the Philippines… baking is my passion.. I am one of your followers ….
I absolutely love, Love, LOVE macaroons! There is a bakery inside a restaurant that makes all sorts of yummy flavored macaroons! To die for! Key lime, almond, chocolate, lemon, orange, champagne, to name a few! Sooo good!
I also before putting them in the oven, put a little maraschino cherry, half on top, pressing it into it, so it stays into it, and bakes with it, and even after I put chocolate on the bottom, I have me a syringe where I withdrew the chocolate and drizzled it over each one of my macaroons, and they were absolutely gorgeous. And they taste amazing.
I've been making chocolate coconut macaroons for years from a recipe I got in the Seattle Times, purportedly from the 1940s. No egg whites though. A can of sweetened condensed milk, 8 oz coconut, 5 T cocoa powder, 375 for 15 minutes. I give some away every Christmas, I do mixed cookie plates for neighbors and friends
I see some recipes that calls for a little flour, no egg whites. Not sure, but I am thinking they might be just a little drier due to the flour! The chocolate one sounds Devine! Must try! Thanks for the recipe! ❤😊
Any vanilla extract?
Dear John (It's my first Dear John note LOL) - I am SO HAPPY I found you! Thank you for making each recipe so easy, relaxed and fun. I adore you and your videos and enjoy the process while I am in the kitchen so much more when I don't feel the intimidation with these recipes. Everything turns out so lovely when I follow your steps - you are a fantastic teacher! With love from sunny Southern California ☺
Dear John,
You are amazing, I simply love your teaching.
Keep up the excellent work.
God bless you and your family.
made these for my dad today for fathers day since they have always been one of his favorites. He said they were the best he's ever had!!!
5 stars for sure!! Easy to make in a jiffy and my mother's new favorite, just in time for her 91st birthday!!! Sooo Yum!!
Yes. I just bought two tins of condensed milk last week. And we love coconut in this house.👍
Love coconut macaroons and every thing that's made with coconut. Thank you for sharing all recipes, they always turn out great. Love from Canada
I love that your recipes are so easy to make. This is one of my all time favourites. Can't wait to try your version. Love your channel. All the way from South Africa ❤️
I always forget how much I love coconut! Thank you for this! Looks delish!
I made these tonight with my daughter! We had a great time and got a delicious reward at the end...
Thank you!!!🤗
I just randomly found his channel in my recommendation now i'm obsessed with his videos he's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
You're too sweet!!! Welcome to the channel!!!
@@PreppyKitchenGreat vid👍Thank you. I have a question. If you dont have condensed milk(or dont want to use it), what can you use in place of condensed milk that's an exact substitute? Thank you again
Thank you so much for making a Passover-friendly video during Passover! I’m hosting a small crowd on Friday night and can’t wait to make these.
Happy Easter to you and your lovely family as well.
Thank you for all your lovely videos. I use the banana peel as well, mixed fine in the mixer. This was a tip from an elderly Colombian housewife.
Everything you make is amazing and fun to watch you cook, love your personality!!
Yuuum. John’s explanation is second to none. So very thorough. Thank you for this wonderful recipe.
Me and my five year old made your carrot cake cupcakes over Easter. SUCH a great activity for us both and delicious beyond words! Excited to try these and the Tetrazzini, and... Let's be real, every.single.other.recipe on your channel 🤭
Great, fun, video. I'm a picky coconut girl. You have never let me down and I can't wait to try this recipe.
I can't wait to try these. It is clear I've never had a fresh baked macaroon as I would never have described them as clouds. Who knew? They look divine! Also had no idea that macaroons and macarons were related since they seem so different from one another.
Never knew or thought to whip the eggs; I must try! Never knew about the almonds history, but I do add almond extract. I love to finish off with Baker's German Chocolate; now I have to try bottom coating. Sooo many cool tips!
Hi John! Im a huge fan of your baking! I made the vanilla cake pops last week as gifts! Loved them! I'm American Lebanese and my mom makes the Macaroons without the chocolate, in Lebanese they just call it a soft coconut cookie. =)
John your personality is so bright, colorful & full of energy!! I love coconut!! 💕
I love these I make them all the time I add 1/4 tsp of almond extract and chop almonds and coat the bottoms with dark chocolate my family and friends love them they always say they taste like a almond joy 😀🙌🏼love your videos and recipes.
Hello Bernielove49!! I was curious about using Almond extract instead of Vanilla. Did you only use Almond by itself or did you add and additional 1/4 tsp to the 1 tsp of Vanilla the recipe calls for? I just LOVE that Almond flavor!! Thanks and Merry Christmas from Texas!!🎅
I have all of these ingredients in my pantry. Looks like tomorrow is a baking day for me. Thanks John!!
Oohh gonna make these puppies!! Ty
Thank you so much for including the nutrition information on your recipes - it saves me soooooo much time not having to do it myself. ❤
My mom taught me fractions by cooking. You learn real quick what 1/4,1/2 and 1/3 or 2/3 is when measuring ingredients.
These are my favorite cookie and I forget how easy and quick they are to make. Delicious.😋
Your mom was so good for doing that!!! 💖
These are GREAT!!!!! I followed your exact instructions and they came out OMG delicious!!!!! Everyone loved them, thank you soooo much. Keep on baking and cooking your GREAT!!!!
They used to have these at my job, and I loved to eat them raw. A scoop of coconut macaroon dough, and a Guittard chocolate baton is so good. I used to set the dough up on top of the chocolate baton, and called it Macaroon Sushi. I was sad when my job got rid of them, but my waistline wasn’t-because I’d been eating a lot of them since they were so light.
Your my favorite chef I will buy your book Monsieur preppy kitchen ❤❤
I just love your videos. You make baking fun. I will make these for another Christmas treat. Thank you
I’ve been making coconut macaroons this way for years. No chocolate but a cherry on top. They are a universal favorite even if someone doesn’t really care for coconut. I generally make them no sooner than the night before I need them or the day of. I don’t care for them after that. It’s me, I know. For Easter I made what I call coconut toast. I used a few pieces of brioche loaf, removed crusts, sliced each piece into 4 small rectangles and let dry overnight. Next morning I dipped in sweetened condensed milk flavored with almond extract, put a couple of diced maraschino cherries on top and rolled in coconut. Baked at 375F for 7 to about 10 minutes until you see bottom edges browned etc. Cool and store in sealed container at room temp. You’ll like them. They were a hit on Easter, no leftovers. I pulled the recipe off UA-cam. I just changed it up by drying bread. It’s just easier to handle. You can just use day old bread.
this coconut macaroon recipe is my absolute favorite!!💞 love making them! so delicious 😋
About how many does it make? I read the recipe and I can’t believe he doesn’t state that. I don’t have a scoop so I like to measure out my cookies by weight, so that they are almost identical.
@@dcwatashi Not sure, but I am thinking he doesn’t state how many they make because individuals will most likely use different measuring tools or methods: different size ice cream scoops, spoon method, or roll by hand! Your idea is also a good one. I have to remember that one in a pinch! ❤😊
@@JesusAlways1st it definitely can be time-consuming weighing them out individually but at least all of the cookies will bake the same especially if you rotate them halfway during the baking process.
Oooooh. God. I love macaroons but stopped listening to his yapping.
My day just turned sunny again. Your videos are my therapy
Perfect for Passover! Thank you for being a bright light in a dark world
Ok... so I made these today. Gosh these are deee-licious. Thank you for the recipe and for the great tutorial on now to make them.
My mum used to make “ toprapaak “ specially with a dash of yellow food colour in it.. ( this recipe is always made with freshly grated coconut but you can use S.shredded coconut too ).. a memorable childhood favourite sweet of mine..
Love that you put this video out during Passover! I’ll hopefully give these a try soon
My pleasure! Hope you enjoy!!!
🤍Valentines day today and these are in my oven baking at this very moment! Making them for my husband.
🤍Happy Valentines Day everyone!🤍
John your videos are my 4 yr old daughter’s favourites. She copies Everything that you say when we bake together.She also gets mad everytime we make cake because I don’t have cake rings lol. Also, Easter bunny video with your kids is on my tv non stop now. She now thinks that they are her friends 😆
Lol
So cute 🤩
I like how most people who watch these recipes are mom's cooking with or for their children/family
And there's me who is cooking for my lonely self
@@thetrueesteemedwizard you could cook for your friends!
I loved the simplicity, I did switch out to unsweetened coconut & my husband who doesn't like coconut gave me a thumbs up "out of control delucious" Thank you Merry Christmas
Right on time for Passover. One of the few delights we can actually enjoy😂
ua-cam.com/video/m0QzOUeQlrg/v-deo.html
Exactly why I’m here!
Delicious
It's fluffy, matches the chocolate and looks really good.
Made these today June 3, 2024. Considering the fact that I have never whipped egg whites and I have one arm and have never made them. I did pretty good. I sent you a message about salt in the whites before whipping them. I followed your recipe and it was fine. Your channel is new to me. I am very interested to learn about the food you make. 😊
Tell me about the salt in the egg whites
Click bait
Made your hot crossed buns on Easter! They turned out amazing! Everyone loved them!🥰
Awesome! Thank you! I really love those.
It looks great but is it possible to have a lighter topping?
14 oz bag sweetened shredded coconut
14 oz sweetened condensed milk
1/2 tsp salt
1 tsp vanilla extract
• Stir all together. Make sure condensed milk is covering everything
• At this point, at anything else you want, such as brandy or ground almond
2 egg whites (NO YOLK)
• using mixer w/ whisk, whip for about 3 mins til stiff peaks
• fold in half of whipped whites into coconut mix
• once mixed, add in second half of whites and fold in
• use 1/2 tbsp scoop and scoop onto parchment or silicone mat lined tray (don’t pack scoop, and don’t need to place too far apart)
• fix shape of macaroons real quick
• bake 325F one tray at a time about 20-25 mins or til tops are golden brown
6 oz chocolate
• melt over double boiler
• once almost all chocolate melted, pull from heat and keep warm til ready to use
• drizzle macaroons w/ chocolate and dip bottoms in. Wipe bottom excess w/ spatula. Place back onto slip mat and let chocolate harden
I followed this recipe & I must tell y'all, it's delish. Thanks for the recipe...
I used to make this when I was younger 😉 back when I was in the Philippines 🇵🇭 🥰 Filipinos love Coconut Macaroons 🥰
Love this recipe. Very simple, which is IMO key to success in any cooking or baking! Hubby and I are terribly lactose-intolerant, so I use coconut-base sweetened condensed milk and allergen-free chocolate. I don't replace the butter as, contrary to popular belief, butter doesn't have a lot of lactose in it. I also replace the sweetened coconut with unsweetened as I find the former variety just too much for this biscuit.
Just tried these macaroons and it was delish hands down !! Thank you so much John for sharing the recipe....it is addictive!
Thanks for SHOWING US the difference between using the silicone liner vs parchment paper; helpful! I’ll buy a couple silicone liners for baking.
👍🏼🙌
I love coconut so much! This looks delicious! It’s on my to do list 👍🏻
I love it 😍
I will try to bake this today with my 10 year old girl… we love you my friend, God bless you 🙏
Hey John...love your recipes ....I made these today...they turned out great...yes not a whole can of Condensed milk is key!! I also made your peanut butter cheesecake....to die for!!!! Thanks for all you do!!
I used a 14oz can and they came out too sweet, are you saying I can use half the can?
I’d never heard of adding the whipped egg whites! Can’t wait to try your recipe! 🥰😋🤤
The best macaroons in world !!!!!Thanks !!!! I. prepared every week
One of my favorite cookies from one of my favorite chefs, TY!!!
I have baked about 8 kinds of cookies. I love your recipes every thing I made of your is so good
I love these! Haven't had them in years. By the way, I so want your kitchen.
Omg, I grew up eating those cookies on passover, thank you for sharing that recipe!
In france we call it Rocher coco, and i'm so happy you shared the recipe I love coconut macaroons!! Now I know what I'll be baking tomorrow 😂
I made this recipe, but added pecans…just because. Mmm boy , were they bangin’!!! I’ll try adding Grand Marnier or some other spirit the next time I make them! Great idea!!!!!
2 days ago I searched if you had made a coconut macaroon recipe and only saw the macarons… what a coincidence that 2 days later you make the one I was looking for
Cornish pasties would be a cool recipe to see you attempt. They are popular in Wales, UK.
Yes! So many great UK recipes I want to share on the channel!
@@PreppyKitchen please share them!!!
I love coconut sweets i made snowball truffles yesterday. So i will try those too looks yum yuuummyy. THANK YOU FOR EXISTING !!🥰
hello thank you so much for your videos
in Portugal we use only the coco flaques sugar and egs we put them in litlle paper molds and we put them in the oven they are delicious
I LOVE your Kitchen!!! I'm taking notes . . . 🥳
as always you explain things simply and clearly. i like your voice and warm friendly personality. thank you for telling those who don' t know why jewish
people eat these especially at passover.
These look great, we make coconut pyramids with the same mixture except we don’t add eggs. They are moulded by damp hands into pyramid shapes and each is topped with a half glacé cherry and the baked until golden equally delicious
Until running into your channel I had forgotten how much I used to love macaroons. Thanks for explaining the difference.Raised on the French ones in the NE then found these when my family moved to the South. Ever since learning I have Celiac disease I've had practically no deserts and at times miss them. I always bought at pastry shops but after watching this I can't wait to make some. Thanks. Can't decide what I like best this desert or your very pleasant personality.
Thanks for what you do, John.
John you are the Best!! Easy peasy yummy recipes for bakers like me. (Not a baker but I try) Thank you !!
Oh man! I’m making these today! PLUS…. I have stove envy. Beautiful piece of equipment! AND… I have and love your cookbook.😃
I think his talents as a math teacher should go into a new UA-cam channel teaching math to kids. He reminds me of my English teacher -a guy all the students loved. Passion is everything.
My friends and I now play a drinking game where we have to drink every time John says ah-ma-zing 😬😉🤣🤷♂️
That’s so funny! 😂😂😂
I knew it
Holy cow. I’m in! Lol. I drink still but do not allow sugar in my life anymore
I did it with my coffee while watching this lol. A variety we make in Florida is Key Lime zest and Tab of key Lime juice. The chocolate with toasted almonds makes almond joy treats. I've added a Tab of Bonne Maman Jam Pineapple Passion Fruit...or a Tab of Guava Jam another tropical flavor. My Grandmother made a Coconut Macaroon Cake with either Key Lime curd between Layers or Passion Fruit Curd. If you don't want to make your own curd..it's simple..you can buy Lime or lemon. I personally use the Pineapple Passion Fruit Curd I make. Than I add crushed Pineapple to my Toasted Coconut Icing or Fluffy Coconut Icing untoasted..it's your preference I've decorated with nuts just ring around top..depending on curd..like Key Lime Curd/pistachio or Pineapple Passion Fruit/Toasted Almonds or Pecans..if I do Toasted Coconut Icing..Toasted Crushed Pecans.
11:00 11:00 11:00
😂🤣🤣🤣🤣
I love your sense of humor but most of all I love your recipes ❣️
we have them as Kokosbusserl (also kinda means "kisses of coconuts") in austria :) they are a bit bigger and more dense, but so good
Omg, these cookies look so delish! I need to watch today's recipe. I have finally caught up at work on all of your videos. love your channel so much John!
Thank you so much! I hope you're baking up a storm! 💖
He has a cookbook now too! I'm getting it for my Birthday present! 😁💖
In Puerto Rico they also make something called Dulce de Coco which is made with chopped coconut instead of shredded coconut. I’ve never made them but they are delicious. I have made them with the shredded coconut and given them to teachers in the paste.
Wow am the second I can't believe it and this recipe is my all time favourite and you made it look so easy thank you
Just made these for the first time, they turned out amazing!! Thanks for the great recipes. You make everything look so easy to make and I love all of the little tips you give along the way!! And your cookbook is fantastic!!
Are they too sweet, should coconut be unsweetened?
Are they too sweet, condensed milk?? Should the coconut be unsweetened
I shall be trying this tomorrow morning thanks for such a good tutorial you are delightful to watch thank you
I love you, thank you for all you do, I learning so much from your videos
I love love macaroons!
You have my most favorite sweets!!! I use your recipe for the Tres Leches (spelling) cake. You're the best!!
I love 🥥 and I am in love with these cookies. Thank you.
i loveee ur tutorials..always easy 2 understand and most of all... fun and delicious! thanks 4 sharing im gonna do these 2day!
I love these. So easy and my family raves about them. Plus, it's a great option for gluten-free people! 🥰
I chopped pecans (roasted) and dipped the macaroons first chocolate and then nuts. Delicious too.😊
Hi from the Philippines!! Love your recipes cooking, baking , just love to watched you everytime you vlog😊😊 God bless you😍
Hi Arminda, how are you doing?
Amazing as always! Thanks a lot John. Hi from Italy. 🇮🇹🇮🇹🇮🇹
i made this and it was perfect!! i didnt want too many so i divided the recipe to 5😅also skipped the chocolate. the math was hard but i got it done and it was sooo delicious i loved it, will be making more thanks john
This is what i like but i don't know how to do it. John your video really easy to follow and i will try it...thank you
I love macaroons! I grew up with my dad’s family recipe from mexico called cocadas ❤
I love coconut 🥥 😋, funny I'm Puerto Rican and besitos de cocos are my favorite ones...with vanilla ice cream a 💥 of calories and sugar 😋
Very useful recipe full of techniques and good explanation. Thanks a million.