Reviewed: May 23, 2012

More like a cookie than a macaroon- I found that they flattened out and burned easily. Make sure you watch them very carefully!

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Reviewer:

cookie_girl

Reviewed: Mar. 19, 2012

This was my first macaroon attempt, I made it for my sister in laws birthday per her request. I found this recipe and it was so easy it only made 13 maybe I made mine too big I only had 2 cups of coconut but they turned out amazing, In fact my mother in law asked me to make more today!

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Reviewer:

nic

Cooking Level: Intermediate

Home Town: Newbury Park, California, USA

Living In: Camarillo, California, USA

Reviewed: Oct. 3, 2011

Finally made this after printing the recipe more than 2 weeks ago! hehehe... I had grand intentions of dipping them in chocolate and then realized I had no chocolate so tossed in what I had: cranberries and pecans! Everyone loved it and said it wasn't too sweet. Great recipe that I can see can be used as a base for a host of other flavours.

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Reviewer:

Vikera

Reviewed: Sep. 26, 2010

These macaroons are the chewy kind, not the fluffy meringue-style macaroons. They have too much almond extract and are much flatter than I am accustomed to having.

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Reviewer:

Christine

Reviewed: Aug. 7, 2010

not very good at all, poor flavor, much too sweet. the condensed milk overpowers the coconut. i do not recomend this.

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Reviewer:

melissa820

Reviewed: May 23, 2010

I tried making this recipe several times got from other site, then finally when i tried this one , my husband and his friends like it more than the previous one that i made. thanks love it :)

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Reviewer:

angel

Reviewed: Feb. 26, 2010

A quick, easy and delightful coconut macaroon cookie. I doubled the recipe with no problems for a sherbet ribbon cake I was making and the cookies were terrific. They also were very good on their own. Thank you for sharing this one. I'll be making it again.

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Reviewer:

KATYPI

Cooking Level: Intermediate

Reviewed: Jul. 6, 2009

Did not like this recipe at all. Very sweet and sticky. The almond flavoring was overpowering.

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Reviewer:

doods

Reviewed: Mar. 10, 2008

Overall mine turned out pretty well. I would add a bit more condensed milk (about 1/4 cup) to make it a bit sweeter and more moist. I would also cut on the almond extract, my family thought there was a weird after taste; better yet substitute with vanilla extract and add 1 tsp of lemon zest.

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Reviewer:

Ricci B.

Reviewed: Feb. 21, 2008

This recipe is very easy to make and tastes delicious! I shortened the bake time to 15 minutes, use a foil lined pan sprayed with PAM, and everything turned out great. These cookies are VERY sweet due to the condensed milk. I noticed that the batches I made after letting the dough sit in the fridge for a few hours tasted much better. Also, the taste of the condensed milk gets less powerful as the cookie cools. Overall, great recipe!

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