Reviewed: Nov. 13, 2009

These were okay. Flavor wasn't bad and they were very easy to make, but I wasn't wowed by them. These definitely do need to get removed from the pan immediately as they will begin sticking. Contrary to everyone else's experience about having better results if they refrigerated before baking, I actually had a worse result. I made a batch and immediately baked, and they held their form fine. I refrigerated the next batch for about 20 minutes, and these ones fell apart when I tried to remove them from the pan, and I even baked them an extra 2 minutes. I probably won't make these again.

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amcase83

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2009

These were absolutely delicious. I tried to make them right after I had mixed them and had a bit of a mess so I stuck them in the fridge for a few minutes and it made it super easy to get them into little balls.

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 10, 2009

I've been using this recipe for years. I must say that I can't stand coconut....but I LOVE these cookies! The only trick is removing them from the pan immediately after they come out of the oven because they do get sticky. But they're well worth the trouble.

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grayinrockwall

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Reviewed: May 10, 2009

This is the best macaroon recipe ever. It is so simple to make, and deliciously chewy without being hard. It retains it's moisture extremely well. A big plus is that it's not just another cookie, and it stores well.

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Patricia

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Reviewed: Apr. 9, 2009

These are the best macaroons I've ever tasted. They are so easy to make, and they taste delicious. I keep getting asked to make more!

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Sam

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

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Reviewed: Feb. 10, 2009

I think this is a good recipe though I increased the coconut for a denser texture.

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Maegyn

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Reviewed: Jan. 26, 2009

Wonderful! I wanted to make my parents some travel goodies and these turned out great. I took the advice of others and reduced the heat to 325 and cooked for about 20-25 minutes. I also refrigerated the mixture for about an hour before forming them with an ice cream scoop.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Dec. 23, 2008

Just wonderful! Absolutely fool proof!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Dec. 21, 2008

They're a holiday classic! The photo showed chocolate and it sounded great, so I gave it a shot! Melted chocolate chips, put the melted chocolate in a ziplock bag, cut off the corner and squirted it on. Turned out fabulous! Tasted great and looked even better!

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DSCOMPTON

Cooking Level: Intermediate

Home Town: Yelm, Washington, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 18, 2008

This was very easy to make. I also put mind mixture in the frig for about a hour. I found that baking it on just my well greased cookie sheet worked better then the tin foil. I also added about 1 tsp. of coconut extract to the mixture to. These were really tasty. I'm making another batch for Christmas. The first ones didn't last long. lol

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nicole pinnell

Cooking Level: Expert

Living In: Hobart, Oklahoma, USA

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Reviewed: Dec. 12, 2008

MUCH too sweet (although it was probably partially due to the fact that I used sweetened coconut) and did not stick together while I was taking them off the pan.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 25, 2008

Way YUMMY!

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janet

Cooking Level: Intermediate

Home Town: Conway, South Carolina, USA

Living In: St. George, Utah, USA

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Reviewed: Sep. 10, 2008

These were really good. I used extra coconut flakes. Next time I'll add a little flour so they hold together more firmly.

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Lisa

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Reviewed: Apr. 16, 2008

When I made the macaroons, they seemed to melt apart. Even when cooled the macaroons would not stay together. Tasted great in spite of how it looked!

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nwright01

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Reviewed: Mar. 8, 2008

Just OK

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Jessica

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Reviewed: Jan. 23, 2008

These cookies made a mess. I used Coconut Macroons III from the same sight and got a much better result.

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GALAJO

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Reviewed: Jan. 8, 2008

This is a mixed review. First off, I may have done better at this if I had reviews. I found the cookies too messy after baked, in fact, after the first batch, I tossed the rest of the mix out. Totally unlike me to do that, but was just tired. Wish I had saved it. Later, I took the "cookies" I had made, and rolled them into smaller balls and froze them. When they were solid frozen, I dipped them into melted bittersweet chocolate, and set to cool, where they became little "mounds" candies. At the two Christmas parties these "candies" attended, they were an amazing hit. This will teach me to toss out my mistakes, could have used several more pounds of these wonderful candies. Thank you for such an amazing recipe for candy centers. now I am going to try the cookies again, following some of the tips other have given.

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karla

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Reviewed: Dec. 15, 2007

My first batch stuck like mad to the well greased parchment paper. But the taste was great! So I added about a scant 1/2 cup of flour to the coconut batter and worked it in with my hands. I add green food coloring, rolled into teasppon sized balls and place a sliced candied cherry on top. Bake for 10 minutes on a well Pam sprayed cookie sheet... no parchment paper. The results are EXCELLENT!!!!

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Sep. 23, 2007

I read all the reviews and had great results. I used 6 cups of packed shredded coconut, and cut the almond extract to 1 teaspoon. I think it helps to mix the vanilla and almond extract in the sweetened condensed milk before mixing with the coconut. Chilling the dough for a couple of hours helped and I also used parchment paper and sprayed with Pam. As recommended by others, I reduced the temperature to 325 degrees and baked longer--anywhere from 12 to 18 minutes. Some batches took longer to get golden brown. This was easy and the macaroons turned out excellent.

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PLujan

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Reviewed: Aug. 23, 2007

I must say, this is a pretty bad recipe. It took alot o improvising to make this work. For starters, I added flour and grated almonds.. yum..... and then I dusted these with cinnamon befog I popped tham in the oven- and they still did not turn out!

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Bess Lyon

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Omaha, Nebraska, USA

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Coconut Macaroons II

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