The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 24, 2009
Really good. I did not have walnuts, so I used almonds. They still tasted great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 14, 2009
by far the best it was just as great as when i was a kid .i had the same privlage to make these for my kids the way my grandmother did it .i miss her very much and this recipe was a perfect way to enjoy the memories we have of her .to all of those who take the time to share ur recipes please continue because it's not just food to some people . thank you so much for this recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 16, 2009
i used unsweetened cocunut, they are overly sweet. still easy and fantastic
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 28, 2009
Not your typical macaroon. Very chewy and not at all cake like. I used milk chocolate because that was what I had, it made them too sweet. Next time I will use semisweet. I also put the cookie sheet in the refrigerator after baking, a must to help them keep their shape.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 22, 2009
These are very interesting little cookies. I took advice from the other reviewers and put them in the freezer as soon as i took them out of the oven. I also put the left over raw mixture in the fridge as the cookies baked. This made dropping with a spoon very easy, not messy. My sister described them as "little Almond Joy cookies". Very tasty! If you are looking for variety in your cookies, definitely give this recipe a try!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 17, 2009
I had a hard time getting my egg whites to peak. Also, I wanted mine to taste like an Almond Joy, so I put them in a muffin pan and when they were done cooking topped with an almond M&M. They never really cooked through the center, only on the edges. Not my favorite sweet treat, but okay.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 10, 2009
I have to admit, I don't think I've made many recipes on here and followed them to a T, but I did this one. This was sooo chewy and delicious! Words of advice, don't omit the walnuts, bake for the recommended amount of time (otherwise they're too soft in the middle), and fluff fluff fluff those egg whites!!!! I can't stress that enough! Happy easter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 8, 2009
Excellent recipe! I reduced the recipe to make 12 macaroons instead of the original 36. Easy! Easy! Easy! I was a bit concerned because after 10 mins they were still gooey and seemed uncooked so i turned off the oven and let them sit another 2-3 minutes. I then transfered them to the fridge. They harden a bit which is good so they dont fall apart. Delicious! Much more chocolatey than coconuty...the coconut is really more for consistency. thanks for the recipe! They should be a hit at my seder tomorrow
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 28, 2009
Ok so these are good but nothing spectacular. At first when everything was mixed it was easy to scoop them and put them on the cookie sheet. By the time the first batch was done in the oven the mixture had turned a little hard which made them harder to scoop up because they crumbled alot. I always thought chocolate macaroons where made with cocoa powder. Still good though. UPDATE: I changed my rating to 3, :( after being in the fridge a few days they just become hard around the edges and hard chewy in the middle. They didn't get eaten, the kids didn't really like them, said they were too hard.
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 21, 2008
Kids loved them. My 5 year old calls them "Chocolate Mountains"! Also, nice and easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 19, 2008
I accidentally used milk chocolate instead of semi-sweet and sweetened coconut and just added less sugar. Mine fell into flat cookies but they are still a new favorite. Very yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 16, 2008
These cookies are great! I used sweetened coconut because that was all I had, but it made them too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 8, 2008
These were wonderful!!! I've been looking for a good chocolate macaroon that doesn't turn out like a rock! These are chewy, just like a macaroon should be. Thanks for sharing!!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 6, 2008
A good chocolate macaroon recipe. Very sweet.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 13, 2008
MY HUSBAND & I LOVED THIS COOKIE! HOWEVER,WITH THERE JUST BEING THE TWO OF US, I ONLY MADE 1/3 OF THE RECIPE. I WAS ALITTLE CONCERNED THAT IT WOULDN'T TURN OUT. BUT THEY WERE DELICIOUS. THANK YOU!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 3, 2008
I made several macaroon recipes at the same time and these were by far the best. I made them with pecans instead of walnuts. If you are making them for Passover, check the ingredients on your nuts since a lot of walnuts and pecans are preserved with corn oil, they are not kosher for passover so you might want to leave out the nuts.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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Reviewed: Mar. 26, 2008
These were good, but almost too sweet. I used sweetened flaked coconut - next time I'll try unsweetened. The texture, presentation & ease of recipe was great though.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Mar. 23, 2008
I made these for Easter. I put them in 12 sprayed muffin cups, to create a basket shape by pressing out the middle with a teaspoon. Just before they were done, I took them out of the oven, pressed in the middle again, and put them back in for a few minutes. I cooled them in the freezer before I took them out of the pan. Each basket held 2 chocolate foil-wrapped eggs. For decoration I put a few marshmallow 'chickens' on the plate. They look pretty good, and I'm wondering how to use this trick for something other than Easter. The taste was 5 star, and I'll make these as little cookies any time.
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Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 21, 2008
These were awesome! Followed the recipe exactly, except I sprinkled additional coconut on top before baking. Delicious!
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 12, 2007
Very chocolatey and delicious. I did make some changes though. I used Splenda instead of sugar, Dark chocolate instead of semi-sweet, and added an extra tsp of vanilla. And as always, I bake on parchment paper which prevents sticking. Thanks!
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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