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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Reviewed: Dec. 21, 2005

The macaroons came out great! I followed the suggestions of chilling the mixture before baking. I threw it in the fridge overnight and baked them in the morning. I didn't use the easy release foil, instead I greased the sheet generously. The suggestion of leaving the macaroons on the pan for two minutes does help in removing them. After removing them, I placed the macaroons on a lined a sheet with wax paper and threw them in the fridge (it holds its shape better). I kept everything in the recipe the same except for the amount of coconut: I used three bags of the bakers brand flaked coconut. The batch made about 80 macaroons. I was skeptical at first, but everyone who tasted it, loved it...it's especially great if you dip them in chocolate.

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PINEAPPLE738

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Reviewed: Dec. 13, 2005

I've found the PERFECT combination for this recipe. I use 2 (14 oz) bags of Baker's brand coconut then the sweetened condensed milk and the extracts. I chill my mixture for two hours so it's easier to work with. I roll a teaspoon of the mixture between my palms lightly to form a ball and drop on the cookie sheets. I bake them for 12 min at 325 degrees. They're easier to remove from the tray if you let them set-up on the tray for 2 min. after removing from the oven. I allow them to cool on wax paper, then dip the bottoms in melted semi-sweet chocolate and put on a wax paper lined cookie sheet in the frige. They are incredible and look so pretty with my holiday cookies!

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SmilingRedhead

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 10, 2005

These taste good, but don't hold together at all.Also stuck to the pan despite using Pam.I am still looking for a good recipe.

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BELLA43512

Cooking Level: Expert

Home Town: Manchester, New Hampshire, USA

Living In: Defiance, Ohio, USA

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Reviewed: Apr. 30, 2005

too sweet

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Apr. 21, 2005

I consider myself to be a good cook and have made many recipes from this site. However, these came out HORRIBLE. I made them for Passover to take to my in-laws, and now I have to throw them in the garbage and buy some from the store instead. First of all, they don't taste like the traditional macaroons everyone expects to have on Passover. Secondly, I had to increase the time by about 12 minutes to get them the proper color, but doing so caused the bottoms to stick to the foil and become a complete waste of time and money. Never again will I make these awful excuses for macaroons.

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REBE424

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Reviewed: Apr. 5, 2005

This wasn't quite what I was expecting. The flavor is a little off for macaroons, tasting slightly of caramel and coconuts. What's more the texture was way too chewy. With some melted dark chocolate and a little caramel topping, they do resemble Girl Scout Samoas, however.

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JUNGMAN

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Reviewed: Feb. 19, 2005

Thanks so much Robin! I made the cookies just as the recipe directs, except I did take the advice of other reviewers and chilled the dough, and I lowered the baking temp to 325 and baked them longer. I pushed a Dove chocolate candy into the top of each right from the oven, let it melt then swirled it for a chocolate topping . My in-laws are big coconut fans--they joked that after almost 30 years together that fighting over these cookies is the only thing that has made them consider a divorce! I also put the baked cookies under a low broiler for a few minutes (under close watch) to get them nice and crispy on top. My father-in-law is a paver and I told him that if he could mix cement he could make these cookies--so simple and so worth it!

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L&Cnummies

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Reviewed: Jan. 6, 2005

I rolled these and also used the release foil they were PERFECT!!!

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KIARANSALEE

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Reviewed: Jan. 3, 2005

This recipe is awesome. I would strongly recommend chilling the mixture in the fridge for about an hour or so and rolling into balls in your hands..kind of messy but worth it. (I put the bowl back in the fridge while I waited for each batch to bake in the oven. Also don't make the balls too big then you will need to cook them longer and they will be mushy instead of chewy.) Flatten the balls a little on your cookie sheet lined with some Non-stick/Easy Release Reynolds Foil. When you take them out of the oven let them cool for a few minutes before you try to remove them to a cooling rack, they just pop right off the foil, didn't even need a spachula. Very easy to make and taste great!!

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HOUSEHOLDBAKER

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Reviewed: Dec. 11, 2004

I'm glad I read the reviews about chilling the mixture. I omitted the flavoring extracts, and instead added about 1/3 C Irish Cream, and three well beaten egg whites (to offset the added moisture). Tasty! I also dipped some in melted chocolate. Excellent co-worker treats.

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AGA-SAMA

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Reviewed: Oct. 13, 2004

The taste of this recipe is great! The only problem I had was it stuck to the pan. I did take the advice of another person to refrigerate mixture and this helped to prevent it from spreading to thin.

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SHANNONMS1

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Silverdale, Washington, USA

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Reviewed: Sep. 20, 2004

I gave this a "2-star" not for taste (they're delicious!), but for lack of instructions. The recipe as it's written sounds super simple.............but if you follow it exactly, without first reading several prior reviews, you'll have a sticky mess, with macaroons that fall apart and are really difficult to remove "right out of the oven" as the original recipe states. I ended up, after the first batch, actually using my hands to roll into balls, pressing the mixture so it would hold together. Simply "dropping by teaspoonfuls" as instructed, doesn't give enough body to keep the macaroons together. I also had to keep putting the macaroons back in the oven to cook more than 10 minutes. If I use this recipe again, I'll know how to do it next time!

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RBFL

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Reviewed: Sep. 15, 2004

Easy recipe, although I found that refrigerating the mixture for a couple of hours, then rolling into balls, and flattening them a little helped them to stay together. Also, I used Reynolds' Release Nonstick foil which worked wonderfully to keep them from sticking to the foil. I also upped the temp to 375 degrees after testing a first batch at 350 for 10 minutes (not crispy enough for me). Ten to twelve minutes seemed to be the right amount of time. I also immediately removed the cookies from the foil-lined sheet onto another sheet of Release Nonstick foil, which made for easy removal when cool. Very rich and tasty.

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DZIP

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Reviewed: Sep. 10, 2004

The flavor was very good but they didn't stick together well. Yummy but hard to serve.

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MURROW5

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Reviewed: Sep. 3, 2004

Very easy to make, sweet and tasty. I love how simple they are.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2004

This was my first attempt at macaroons. Delicious! Very easy to make. Since I was out of vanilla extract I subbed it with maple syrup and it worked out perfectly! The bakery down the street makes wonderful macaroons at a buck a piece! Thanks Robin for saving me tons of money by sharing this great recipe!

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*ANISAH*

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Reviewed: Apr. 25, 2004

Such a simple recipe and great flavor! I divided the batch up and baked one right away, and one batch the next day after being refrigerated, and noticed a huge difference. The refrigeration helped to prevent the macarooons from spreading too much. I baked until browned around the edges as well as toasted on top. Another suggestion-dip in chocolate laced with orange zest. YUMMY!! Will use again and again.

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Food Fanatic

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 7, 2004

Very tasty but had to scrape them from the greased parchment paper with a spoon, really wished I had read more than the first page of reviews before making to see that there were some problems with them. Followed the recipe exactly and none were able to be picked up and eaten, too gooey, probably won't make them again...

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NEBCOOK

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Reviewed: Apr. 6, 2004

Thank you so much for creating the world's simplest recipe for macaroons. I brought leftovers to work, and everyone went wild! They could not believe that there were only 4 ingredients. This recipe rocks! There is no reason to go out and buy macaroons ever again, when you can make these, fresh.

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MINDYG2

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Coconut Macaroons II

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