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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Reviewed: Apr. 3, 2007

I've been making macaroons this way for years too, and I'm always having people ask me for the recipe. I do find that it matters which brand of coconut you use, as far as them holding together. Other than that, though, they come out perfectly every time.

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LORRAINEBECKER

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Reviewed: Mar. 27, 2007

I really enjoyed the almond extract flavoring. I will try them again but on a lower temp setting for a longer cooking time. The milk mixture spread out of the coconut balls while cooking leaving the middles uncooked. I had to basically burn them to get them to stay together.

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Jenni

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Reviewed: Feb. 26, 2007

sorry to go against the grain but...not a very good macaroon recipe. the only reason i gave it 2 stars is because it was so easy. the taste is not the same as the recipes with egg white. if you want a sweetened condensed milk flavor, go with this recipe. however, if you prefer a very coconut flavor, find a recipe with whipped egg whites instead.

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celena

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Reviewed: Feb. 15, 2007

I changed the quantities up on this recipe but used the same ingredients. Used 3 cups of coconut (I chopped it up very fine), 1/3 cups sweetened condensed milk, 3/4 tsp. of vanilla and 3/4 tsp. of almond extract. I sprayed my cookie sheet very heavily with Pam and cook the macaroons until the tops start to turn light brown. Then after they are cool, I drizzle a chocolate ganache on the top (1/2 cup semisweet chocolate chips and 3 TBS. heavy cream. They always turn out perfect and I get tons of compliments! :) Thanks so much for sharing your recipe!!!

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: Feb. 4, 2007

I don't know what happened, I followed all the directions to a T, and got an awful mess. This was a waste of time and money!

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NESSY_19

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Andover, Massachusetts, USA

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Reviewed: Jan. 7, 2007

I thought this was a great recipe! I always love recipes that have few ingredients. I changed a couple things- I left out the almond extract just because I don't like the taste, and I cooked for about 20 minutes at 325. These were fantastic, I can't stop eating them!

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Vanessa

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Davis, California, USA

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Reviewed: Dec. 31, 2006

Great recipe. There is no need to put them in the refridgerator. I followed the recipe and when it was time to put these on the cookie sheet I rolled them in some extra coconut. It came out great. The dried coconut got toasted and it made them look like snowballs. There was no oozing, nothing.

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ROSEBUD929

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Reviewed: Dec. 26, 2006

This is a perfect recipe! I used an air cookie sheet and simply greased it with crisco shortening, made balls then taped them slightly to flatten. 15 minutes cooking time, 2 min. cooling. Excellent results. I did chill for 30 minutes. This IS a no brainer recipe! Thanks for sharing...you rock!

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SKIPA2B

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

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Reviewed: Dec. 23, 2006

I had my doubts, especially trying to get them off the cookie sheet---but oooohhhhh, sooo good....they didn't last long enoughto get stale

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LILBEAVER

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Reviewed: Dec. 15, 2006

I have used this recipe for several years... a BIG hit. I omit the almond extract though.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Dec. 14, 2006

Have used this reacipe for years! I added orange extract instead of almond and drizzled dark chocolate ganache once they were cool. HUGE HIT!!!!

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cjo

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Reviewed: May 16, 2006

The worst recipe I ever made. Did exactly as the recipe called for but ended up with a gooey mess.

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morecookies

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Reviewed: May 10, 2006

Easy, Simple and Delicious! I was a little scared at first mixing the whole can of sweetened/condensed milk in, it seemed like it was so much! But after baking and cooling, they turned out perfect and delicious the whole family loved them. And it was so quick and easy! I have to say (it could be my oven) that it took ALOT longer in the oven than the noted 8-10 minutes.

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ANGELWINGS

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Reviewed: May 7, 2006

With more instructions, this recipe is great. Chill the batter. Use your hands to form balls and squeeze the daylights out of them to make them firm. And to avoid excess sweetness, use unsweetened coconut. I like Bob's Red Mill Unsweetened Flaked Coconut. There are exactly 5.5 cups of coconut in the package, so it works perfectly with a 14 oz. can of sweetened evaporated milk.

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Karen W.

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Reviewed: Apr. 15, 2006

I took most of the suggestions, e.g., packing the coconut, refrigerating the batter, rolling into balls, using parchment paper, which said no greasing necessary, and the cookies held together well. I used more than a teaspoon for each cookie, so only got 30 cookies. I baked in two batches. The first I baked for 10 minutes, the second batch for around 13 or 14 minutes. The second batch came out looking and tasting better and didn't stick to the paper at all. Hopefully they'll taste better tomorrow, but cooled out of the oven for about an hour, they are rather gooey and taste extremely salty for some reason. I used 2-1/2 tsps. of vanilla extract and 1 tsp. of almond extract. I melted some milk chocolate chips and spread some on the second batch. Haven't tasted them with the chocolate yet. Waiting till tomorrow.

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nylasor

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Reviewed: Mar. 26, 2006

I've never been very successful with this recipe. The ones that don't stick to the foil and that get cooked to a firm state are really good, but there are far too few of those compared to the burned bottoms and uncooked middles.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 25, 2006

Congrats to all of you who got these to work, but for me this was the worst recipe I've whipped up in a long time. The ingredient list practically defies logic anyways. I followed the recipe and all tips provided in the reviews and what I ended up with was a giant mass of burned sugar & coconut. The stuff actually burned to parchment paper. I finally saved the rest of the mix by adding ab out 1/2 cup of flour or so. Edible but certainly not great. The coconut/sweetened condensed milk/extracts mixtures is great in the raw form...it just doesn't turn into macaroons.

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RC

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Reviewed: Feb. 14, 2006

So simple to make and a huge hit with the whole family! We drizzled melted chocolate chips over the top for an extra special touch.

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CATHYGE416

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