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Can you sub sugar with monkfruit or stevia? If so,what is the ratio? I have store bought monkfruit. It says it’s 1:1 sugar substitute.
Hi Kay! We’ve not tried this with sugar replacers. You’re best off using a recipe designed specifically for the sugar replacer you’d like to use.
This recipe was delicious. I improved with spreading melted chocolate on the bottoms after they cooled, and adding an almond to the top. My husband loved them.
What is the calories count.
Hi, Jacinta! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Yes, I have made them many times ;) –It’s I who shared the recipe with you! I just wanted to give credit to the true author of the recipe, Chef Alain Blanchard . The macaroons were part of a class that I took from him in 1998 at one of the Lenôtre patisseries.
Does the applesauce make the macaroons taste fruity? Mine have just coconut, eggs, sugar, and vanilla, and they come out chewy on the inside, slightly crunchy on the outside.
That’s how I have always made mine (no apple sauce) I wonder what the applesauce does?
It helps make the macaroons moist and chewy. Try it and see how it compared with your recipe. We’d love to hear!
Poor recipe. I’m not sure if the ingredients listed were wrong, or the oven temp was wrong. I followed it eggzactly, and got flat, watery, burned-egregious cookies. So now I wasted all my ingredients, and have nothing to take to my event tomorrow.
What is your recommendation on sugar if using sweetened coconut, as that is all we can find in numerous stores unfortunately?
Honestly? I would look for a different recipe. There are plenty of recipes online for coconut macaroons that use sweetened coconut.
I just made these today. Super easy and amazingly good! Thanks for the recipe.
Applesauce is an interesting idea! I always used sweet condensed milk to make coconut macaroons, but I gotta try using applesauce next time!
I know, applesauce is such a miracle ingredient in baking! I’ve recently made nonfat ginger cookies and chewy oatmeal cookies, both of which use it. So much healthier yet taste and texture are not compromised.
I’m allergic to coconut but love almonds. Is it possible to substitute almonds for coconut? E.g., toasted almonds processed in the food processor (which are never powdered but always finely chopped)? Or some mixture of almond meal (from TJ’s) and chopped almonds?
I think what you are looking for are amaretti cookies. Very similar, but with almond flour. ~Elise
No. If you substitute the coconut they are no longer macaroons.
I made these a couple of weeks ago and I love them. I ended up making them with a combination of toasted and untoasted coconut to give them an extra nutty flavor.
I so love these! Excellent!!!