Made these with some apricots and lime juice and they were TO DIE FOR. Also dipped different ones in both milk and white chocolate. I'm not sure that I will ever need to make any other dessert ever again!

The perfect macaroon. I made them bite-sized, so they're not too gooey or filling. Just right. Used half almond extract, half vanilla as suggested. Thank you for the recipe!

Yum! I made the mistake originally of not greasing my foil. The cookies stuck... bad. However, once they cooled on the foil, it was much much easier to pull them off. I've also made adult versions using spiced rum, cocunut rum, amaretto, or vanilla liqueur (Tuaca) as substitutions for the vanilla extract. One thing that made my mixing easier. Mix all dry in separate bowl from the wet. Adding flavoring to the milk first and then adding the mixture to the dry ingredients made for a consistent flavor. And my FAVORITE substitution?? Adding just a few splashes of lime juice to the macaroons (key lime if you can find it, but be careful... it can overpower). Then I dipped half the cookie in white chocolate. Raves at parties!

My kids are the critics and they said they LOVED them. I didn't change anything in this recipe.

I made these cookies and all I tasted was the milk, it was very overpowering??? But the next day they tasted better.

I make a similar recipe but decided to try these. They're good but not as good as the one I got from my mother. These were a bit dry and hard to work with, whereas if you omit the flour altogether you get easy to handle drop cookie dough and it's SUCCULENT and gooey to perfection.

I made these yesterday with a house full of kids. I dipped the bottoms in melted milk chocolate (1 bag of milk choco chips + 1/4C of lard) then drizzled the remaining chocolate on the tops just to make them pretty. There's 2 left in my cookie jar that I'm guarding for my husband!!!

This recipe totally didn't work for me and I followed it to a tee

I followed the recipe exactly and the macaroons looked dried out when I tasted them, they did not taste very good at all. i will not attempt this recipe again.

These are really good, but not the best coconut macaroons I've had. The recipe is simple enough, I'd probably make it again if I needed some quick cookies, but I won't call off my search for the best macaroon recipe yet!

These are soo good I made them today My family loves them!

This recipe is super-easy and very good. Will definitely make again and again!

These turned out fabulous and were just the right amount of sweetness.

I didn't know if I was capable of doing a macaroon recipe where whipping eggs were involved, so this recipe was a great discovery! I just made them and they are AWESOME! I followed everyone's advice: 1. Mixed the wet ingredients separate from the dry. 2. Chilled in the refridgerator for 15 minutes. 3. Used cold water on my hands every so often to avoid the dough from sticking to them (the heat from my hands) when rolling the dough. 4. Substituted the 2t of vanilla extract for 1t each of vanilla and almond extract. I'll tell you, I was a bit scared of the almond extract at first, the smell was so powerful! But when it was all baked and cooled, there was only a hint of the almond flavoring - and I LOVED IT! I may have to cut my baking time since I didn't know when they were actually done. I ended up cooking them too long. However, they were still delicious! I can't wait to make them again! So easy and so fast!

Excellent recipe. Not sure why others had trouble. I placed all ingredients EXCEPT coconut into my electric mixer (with paddle attachment) and mixed on medium for about 2 minutes, had the appearance of smooth cake frosting. With mixer on low, add the bag of coconut. (My 14oz bag of coconut clearly indicated it was = 5 1/3 cups, so don't bother measuring). Optionally, add miniature chocolate chips or chopped nuts. I used aluminum foil with cooking spray. Bake until the edges just begin to brown (about 12-15 minutes). When cookies were cool, there were easily removed. Receipe as shown yielded about 30 cookies. I use a teaspon to take dough from bowl and then use a tablespoon to place it onto the cookie sheet. Works well with any dough that tends to be sticky and you get more evenly sized cookies that bake more uniformly.

A little salty for my taste, will cut in half or omit it all together next time. I like my macaroons more sweet.

I'm giving these macaroons 3 stars because, I made them exactly as they were in the recipe, and for the bottom I used parchment paper. DON'T USE WAX, OR PARCHMENT PAPER!! I even sprayed the paper with butter, they stuck so bad I had to throw about half of them out. I was so mad. Also, I didn't care to much for the added vanilla, you don't need it. I did add some drizzled chocolate to them at the end. They were good, but not GREAT!