Reviewed: May 12, 2012

Yum! I did 1 tsp. coconut extract, 1 tsp. vanilla extract, & 1 tsp. almond extract. A wonderful combination!!

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Reviewed: May 9, 2012

These were just OK. I think I will look for a recipe that has eggs in it. I made this per the recipe. The first batch in the oven burned on the bottom before the top was toasted. I turned the oven temp down to 300 degrees and cooked for 13-15 minutes. They were browned perfectly.

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Kathy

Reviewed: May 3, 2012

These cookies are good, but the lightness of a macaroon I am used to is missing. I drizzled a little dark chocolate over them for fun, the kids liked them even more after that.

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marcy2of6

Reviewed: Apr. 25, 2012

This should be a 3.5 rating. I made these exactly as the recipe states and while they were good and held a very pretty shape they just didn't taste like a real macaroon. When you consider the fact that there are only 5 ingredients you will understand why/how they turn out to taste like sweetened condensed milk and coconut rather than the usual sticky cake like macaroons that you get from a bakery. I believe a recipe with egg whites and possibly more flour would have been better.

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yay4leah

Reviewed: Apr. 23, 2012

Not a gourmet cookie recipe. Followed recipe with the exception of extra egg whites, whipped. Glad I added them too, as the cookies have a tendency to leak and burn around edges. The end result tasted just like coconut dumped in a can of condensed milk. If I could do it over, I would have chopped the coconut in food processor and then toasted it. I think it would have had better flavor and not left such an awful aftertaste. I really don't recommend this recipe.

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careyj321

Reviewed: Apr. 12, 2012

Best if dipped in chocolate

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Kyri Green

Reviewed: Apr. 9, 2012

WOW! These were so good!!! I had never made macaroons before and the store was out, so I figured I'd give this recipe a try. Definitely a keeper. I did cook them about 17-18 minutes to allow for toasting of the coconut. Thanks for a great recipe!!!!

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Gail

Reviewed: Apr. 8, 2012

So Easy! I had GIANT Macaroons and dipped the bottom in chocolate they were delicious!

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Krista

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

these were loved by everyone in my house. moist... delish.

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WendyWendy

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

VERY IMPORTANT! Some modifications to the procedure to this recipe: 1) Once you've scooped your dough onto your parchment paper that has been lightly sprayed with cooking oil, flatten the tops of them with a dampened finger. ALSO, go around the base of the cookie and try to press in any piece of coconut on the parchment that may sticking out. These errant pieces can burn more easily. 2) Bake the cookies at 300F for about 20-25 minutes, until golden brown. At 350F, it is extremely easy to burn these cookies. The gentle cooking temperature affords you the luxury of having them achieve a rich, golden color while still maintaining moist, chewy macaroons.

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