We cracked the code -- UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut, which resulted in a delightful macaroon soup. We realize the recipe doesn't call for sweetened coconut, but when you hit the baking aisle of the grocery store, that tends to be the first (and often only!) type you see. So, on to the health food store for unsweetened coconut, and macaroon perfection was soon achieved.

Reviewed On: Dec. 4, 2004

Being big fans of cardamom, we knew we had to try these...with a couple alterations. Double the cardamom -- trust us, it's the thing to do. And we used whole almonds, not for any culinary reason...just because we're lazy. We found that chilling the cookies before baking them helped them retain their shape better than just tossing them in the oven. And speaking of the oven -- the first batch just came out. Five stars, two thumbs up, ten out of ten...pick your rating system. We can't do it for you -- gotta go have another cookie.

Reviewed On: Dec. 3, 2004