Reviewed: Dec. 19, 2005

Another way to bake them so thatthey stay soft and fluffy is to set the oven to 350 F and only bake the cookies for 5-6 minutes until they are slightly golden. They will still be a little bit sticky but that's ok They will loose their stickiness when they cool down.

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85 users found this review helpful

Reviewer:

maximilliane

Cooking Level: Expert

Reviewed: Dec. 19, 2005

I made these for my husband and other coconut lovers . This recipe is very easy to follow. The comments I have received from everyone is that it's a very light and tasty macaroon. I strongly recommend this recipe.

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13 users found this review helpful

Reviewer:

cmerun6

Reviewed: Feb. 10, 2006

I was first scared to be the first one tried this recipe, but let me tell you it is so good, I did not toast the coconut as the recipe says, and did not add the cinnamon, so good,thanks

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18 users found this review helpful

Reviewer:

nancy

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Feb. 25, 2006

I baked these @ 350 degrees until they were lightly browned on top and then let them cool all the way. I wanted them to be a bit chewy and it worked! I thought they were phenomenal. It is best if you make them as small as possible. A drizzle melted chocolate is nice.

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47 users found this review helpful

Reviewer:

M. Bliss K.

Reviewed: Oct. 8, 2006

Made these since I had lots of leftover coconut from Coconut Cream Pie. I almost forgot about the toasted ones and was wondering why it wasn't a bit more.. thick. But that was my own fault. I'm working on a batch now, with one done and cooled. These are really, really good. Entire family likes them, even my brother who hates coconut.

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13 users found this review helpful

Reviewer:

Brandon Hersey

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

Reviewed: Dec. 17, 2006

We really like these. My Celiac daughter loved having a yummy treat at Christmas

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1 user found this review helpful

Reviewer:

JENNIEOSBORNE

Reviewed: Jan. 15, 2007

I followed the directions exactly, and these cookies were terribly sticky. Even after cooling, they were just a sticky mess.

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14 users found this review helpful

Reviewer:

Kimber Mc

Cooking Level: Expert

Living In: York, Pennsylvania, USA

Reviewed: Apr. 4, 2007

These were very good and different. My product came out best when I followed the baking directions. They came out crisp on the outside and melted in your mouth. I also tried a higher temp. as recommended by others, but they turned out sticky that way. I used a two teaspoons to make them round and of equal size as I found that by dropping them onto baking sheets made them less predictable in stickiness. Overall, they were very good and easy to make.

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3 users found this review helpful

Reviewer:

Babytooth

Reviewed: Aug. 20, 2007

This was pretty good!! Though it stuck to the wax paper, even though i oiled it. the cookies had a really nice coconut taste. i added some crushed walnuts and i think that made it taste even better. my grandma loved these, as she loves coconut. Ill make these again if i get ahold of cocnut, as they are yummy and healthy. =D

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8 users found this review helpful

Reviewer:

wchrist

Reviewed: Nov. 9, 2007

I love this recipe! It is so easy and quick. I have a spritz recipe that calls for 3 egg yolks. No unused egg yolks. Next time I won't toast the coconut quite as much. I used Almond flavoring. The coconut lovers in my family love these.

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0 users found this review helpful