Reviewed: Mar. 14, 2004

Love it! I left them in a wee bit more than just "lightly browned" on the edges...as I liked the crunch and texture of the slightly more baked version. Skipped the foil, just used a good baking sheet and some cooking spray. Will definitely add these to my Christmas repetoire!

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KKCORNETT

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Reviewed: Mar. 13, 2004

These macaroons were a hit at my dinner party. They were very easy to make and they did not stick at all when i used parchment over the cookie sheet. I mixed in some chocolate chips. People went over to the macaroons before any of the food.

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ILLANNA24

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 4, 2004

This was great! Fast, easy and tastes wonderful and homemade.

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CONNECTORS

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Reviewed: Jan. 30, 2004

Great, spectacular, awesome...just a few words to describe the end product in this recipe. I used the food processor trick that one of the other users mentioned and I greased my air bake/non stick pan, just in case. I also flattened my macaroons out just a little, that way there was not a huge lump on the top and this also made them easier to get off the sheets. Will definitely make these again..Hubby all almost all of them.

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STEPHANIELYONS

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Reviewed: Dec. 7, 2003

This is a great recipe. I am making them for a holiday cookie swap and know they will be a hit. I made a few modifications according to other review and added a few of my own. First I made them in the food processor, which made for a very smooth texture and they looked like little snow balls. I also refrigerated the mixture for about a half an hour before I put them on the pan. I used parchment paper and greased it. I rolled the mix in to balls and because of the food processor they held together perfectly. (The first batch I made without the food processor and they were a little stringy). I baked at 325 for 20 minutes and they were delicious. Thank You Robin!

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Matt's Girl

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Reviewed: Dec. 4, 2003

I was nervous about making these and having them stick down . . but I used the greased parchment paper method and they were fine. I skipped the almond extract and used more vanilla and stuck a hershey's kiss on top. Very yummy!

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STEPH67

Cooking Level: Intermediate

Home Town: Ida, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 9, 2003

I brought these to a charity event and they were a big hit. Use parchment paper when baking and the stickiness will be a non issue.

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DLBYRNES

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Reviewed: Jul. 22, 2003

very easy and worth it. they lasted 2 hours.

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1930GAR

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Reviewed: Jul. 16, 2003

Stuck to the pan so bad, I had to chisel them off. It left a terribly sticky mess. Also, the almond flavoring was too strong. I won't make these again.

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ADENNIS

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Reviewed: Jun. 17, 2003

These were very good, and I will make them again. Perfect for holiday tins. I rolled them into balls instead of spooning them onto the pan. Also drizzled some melted chocolate chips on a few of them.

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RENEE O

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Reviewed: Jun. 1, 2003

These were fantastic! I omitted the almod extract as I am allergic, and they were still very good and easy to make. I had no problems with sticking. I also dipped the bottoms in chocolate, and the results were out of this world! My whole family loved them!! I will definitely make these again and again!

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HONEY259

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Reviewed: May 20, 2003

This coconut mixture was very sticky..I used parchment paper to cover my cookie sheet and greased it..the cookies were still sticking to the paper..for my last batch I just greased my cookie sheet with veg oil ..allowed them to cool and they came off quite easily..although still sticky.

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MARSHA11

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Reviewed: May 9, 2003

I thought these were great! I did use greased parchment paper instead of foil.

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Moondusted

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Pigeon Forge, Tennessee, USA

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Reviewed: Apr. 21, 2003

This is a great 4 ingredient recipe. However, I have only one major complaint: Do not bake on aluminum foil. I had made these twice before right on a greased cookie sheet at the normal temperature and time and had NO problem. This weekend, I tried baking them on aluminum and what a gooey mess! I had to scrape them off, put them back in a bowl and make them again. I was not a happy camper, but amazingly, they still turned out good. N-joy!!!

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BEVALABEADA

Living In: Roselle Park, New Jersey, USA

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Reviewed: Apr. 18, 2003

I made some changed advised by people here. I lowered the oven temperature 25 degrees and ended up cooking them about twice as long (keeping a close watch to see when they browned). I also added 1/2 cup of matzoh meal (made these for passover) and put the batter in the fridge for 15 -- 20 minutes. I rolled them into balls and they didn't run at all. Even the ones I didn't roll baked fine. I used greased tinfoil on my cookie sheets and greased the spatula I used to get them up and had no trouble there. I removed them from the cookie sheet *immediately* and that might have made a difference. My sister and husband said that these were the best macaroons they ever had!!! I made one batch vanilla and one batch with 1/2 cup of cocoa and here it is 2 days later and not one is left!

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MOOMINMAMA

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Reviewed: Apr. 15, 2003

These are great. The flavor is so good. One piece of advice I have is to take them off the wax paper as soon as you take them out of the oven. My first batch stuck and I had to scrape them off and make coconut balls! I also use the chocolate from the peanut butter cup recipe to dip the bottoms in. They come out amazing.

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SHELBELL77

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Reviewed: Jan. 13, 2003

Yum Yum!!! Tastes like an Almond Joy!

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FUNNYBUGGY

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Reviewed: Jan. 11, 2003

Flavor is good, BUT WHAT A MESS!

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TWINTOKIM

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Reviewed: Jan. 7, 2003

Delicious and easy, two important ingredients in any recipe. One caveat: these were just a bit too sweet for me, although for others it might be just right. You might want to try unsweeted coconut in order to reduce the intense sugar fix.

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CRAIGKAY

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 4, 2003

GOOD ONE BUT, I NEEDED TO NOT LINE MY TRAY , USE BUTTER ON MY COOKIE TRAY AND TO COOK THEM ALOT LONGER, THEY SEEM TO COME OFF BETTER WHEN COOKED ABOUT 20 MINUTES UNTIL TOASTED BROWN ON TOP

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wcgirl02

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Coconut Macaroons II

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