Reviewed: Nov. 24, 2009

These worked out fine. I cooked them until stiff and then let cool down. They are good, just not wow. I love meringue and love coconut, so I thought these would be amazing, but I won't be making them again.

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Jenny B

Cooking Level: Expert

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Reviewed: Nov. 24, 2009

This is a simple, fool-proof meringue cookie. I piped these with a huge star and it worked well-- go fast though!! The fat in the coconut starts breaking down the egg whites rather quickly. If you're having problems, read any online tipsheet for meringues. They're really rewarding and fun!!

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JulieBlair1979

Cooking Level: Professional

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 11, 2009

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.

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Islander

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Reviewed: Oct. 23, 2009

These cookies taste very good. All the flavours definately mesh well. Personally, they're a little sweet for my liking, but I'm sure that my boys will eat them up in no time. Thanks!

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Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

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Reviewed: Oct. 13, 2009

Very good! Not to sweet, just right for everyone.

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aDashofThat

Cooking Level: Intermediate

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Reviewed: May 8, 2009

These cookies taste very good, but definitely need extra baking time, at least 10 minutes more otherwise they deflate the minute you bite into it. The cinnamon and almond with the toasted coconut is a great combination. Thanks for the recipe.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 22, 2009

i had been loking for this recipe for ages.in our country i didnt know what it was called lol! but now i know and will make it quite often.thanks

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Farah Malik

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Reviewed: Feb. 26, 2009

These were pretty good and two-thirds of them were gone the first night. I used tin foil instead of parchment paper, which worked well as long as the cookies were completely cooled. I also baked them at least twice as long. This made them mostly crispy with a little bit of chewiness in the center. Will make again.

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Brinker1975

Living In: Arlington, Texas, USA

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Reviewed: Jan. 25, 2009

I'm giving this a 4 star simply because they were crumbly. The taste was a 5 star. I will make again to see if the crumbles happen again. Thank you for sharing.

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IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

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Reviewed: Jan. 2, 2009

This recipe was PERFECT. Everyone who tried them was overly impressed with how soft and chewy they turned out. I dipped them in melted chocolate and sprinkled with some coconut flakes. Beautiful presentation, moist and flavorful... I can't ask for a more perfect coconut macaroon recipe =o).

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 24, 2008

Amazing! I'm on a very restricted diet and these were to die for! Although I have to agree with the other reviewers, it was much better baked at 350F for less time. (I did about 12 minutes) I tried both ways, and the first time at 250F they were mainly just meringe and crisp and totally white. At 350F they were slightly chewy inside and lightly browned and crisp on the outside. I did bake them on convection the second time. Overall amazing recipe!!!!

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Felicity

Cooking Level: Beginning

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Reviewed: Dec. 23, 2008

Wow. These were easy and yummy. Thank you!

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Beth

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Reviewed: Dec. 21, 2008

After starting on the meringue portion of the recipe, I realized I only had 3/4 cup of flaked coconut!! I thought it would be a disaster, but I went ahead and tried to subsititute the remaining measurement with finely chopped almonds. I also didn't have almond extract so I used vanilla. And I had to adjust the cooking temp and times, probably because of my mistakes. Oh yeah, I also didn't have parchment paper so I used foil :) BUT...I was so pleasantly surprised that they actually came out GOOD! So, all this is to say that you can really botch up these cookies and they will still turn out! Next time, I'll try to make the cookies as directed and see what they're supposed to taste like, but just know that if you don't have the exact ingredients or measurements, they'll probably still come out ok!! Good luck!

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jen

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Reviewed: Dec. 21, 2008

Holy cow these are amazing!!

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 20, 2008

These cookies are awesome! They didn't take long and I wasn't sure that I had done them right as they were sort of sticky on the inside. I worried that they may not be done. I read some of the reviews though and it looks like it's just a personal choice. Mine came out with a crunchy outside and chewy inside - they are super good!

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amyrenee726

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 19, 2008

I followed this recipe exactly put the cookies kept sticking to the parchment paper and egg white kept seeping out of the cookie dough. They created a sticky mess and even after cooking them for another 30 min, they would not bake through. NOt one of the better recipes I have tried

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amanda.mclean

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Reviewed: Dec. 18, 2008

Another favorite! I love the slightly crunchy outside and chewy of the coconut on the inside. Really good. I used sweetened coconut and cartoned egg whites. I did have to bake slightly longer to get "golden".

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LADY_ULALA

Living In: Champaign, Illinois, USA

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Reviewed: Dec. 16, 2008

Absolutely delicious and so easy to make! I wanted them softer so I baked them at 350 degrees until they started to brown. Am making for Christmas presents!

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guitargirl576

Cooking Level: Intermediate

Home Town: Southlake, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Dec. 14, 2008

I do not typically like Macaroons, but I am giving this recipe 5 stars because these were the best Macaroons I have ever had. I followed the recipe exactly with one exception. I reduced the amount of almond extract because I do not care for the flavor. My husband still loved them.

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Lisa Beth

Cooking Level: Intermediate

Home Town: Guilderland, New York, USA

Living In: Fernandina Beach, Florida, USA

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Reviewed: Dec. 12, 2008

Very easy and good! I made half batch of these and half of the Chocolate Meringue Cookies - verdict was for the chocolate ones. So I melted some semi-sweet chips, dipped the bottom of the Coconut Macaroons and let them dry. Wonderful! Best of both worlds

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