I used finely shredded unsweetened coconut and my macaroons came out dry at 20 min. The people that are saying that you need to cook these on a higher temp. to produce golden macaroons must not be toasting the coconut first because then they are golden when you start -- just keep that in mind if you do use the requested toasted coconut per the ingredient list. You probably want to do one or the other -- cook longer at high temp or toast beforehand, not both. I think I'll try this again using less coconut (since unsweetened is a bit drier) and since finer shredded coconut fills more space in the measuring cup. This had such good reviews, it's worth trying again.

Reviewed On: Nov. 11, 2009

These were fine, but not the type of recipe I'd give to friends if they wanted a good roll recipe. They were bland. They also weren't particularly quick, but they were very easy -- maybe a good recipe to start out with if you haven't done much bread making. As far as the quickness is concerned, kneading doesn't add that much time and these do still have to rise twice. They take about 35 min of rising time with fast-rise yeast. I would prefer to take an extra 5 to 10 minutes and have superior flavor.

Reviewed On: Oct. 1, 2009

My family loves this. I like that the cookies are chewy (thanks to the brown sugar). Be sure and dice your apples finely or grate them. We omit the raisins and add butterscotch or white chocolate chips instead. We also like to add 1/2 tsp ginger. If you like chocolate covered lebkuchen, you can make the cookie as described, but add 1/2 tsp ginger and once the cookies are cool, dip in 1 cup of chocolate mixed with 1 tbs shortening (and melted together). Really good. Also, I add half whole wheat flour like some, and my kids can't even tell.

Reviewed On: Sep. 5, 2009