Reviewed: Nov. 22, 2009

This recipe was not to my liking. I don't think you should have to work on it to work. Would never use it again. I did find one that works just like it says. Farm Macaroons by Juanita

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Reatherborwick@hotmail.com

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Reviewed: Dec. 22, 2008

My first time making macaroons and these are easy, tender and taste great. I used 1 teaspoon of almond extract, and sweetened coconut because that was all I had. They were not overly sweet, although I'll try it the other way next time, and definitely try parchment paper. They were a little runny, but easily shaped back up. I am not too fussy about appearance of my cookies; it's all about taste for me, and these are good!

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madeline

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Reviewed: Dec. 21, 2008

This is a super easy receipe and always turns out great. The one bad review from the "excellent baker" did not follow the directions and used evaperated milk not sweetened condensed. That's why she got a runny mess. Even a 8 year old could make these and everyone loves them. Take them to around Passover to your Jewish friends and or family.

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Victoria

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Reviewed: Dec. 10, 2008

These turned out great. I made the change of using a few drops of lorann gourmet pina colada flavoring oil, instead of the vanilla and almond extract to just have a change from the traditional and my family loved them.

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TAMILYNN1

Cooking Level: Expert

Home Town: Huntington, West Virginia, USA

Living In: Chesapeake, Ohio, USA

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Reviewed: Dec. 4, 2008

Do NOT make this recipe. I followed everything exactly and all it made was a runny, expensive mess. I'm an excellent baker and have never had anything turn out poorly except a dry cake here or there. This is the worst recipe ever! I even added an extra whipped egg and it was beyond saving. Don't waste your time!!!!!

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Sara

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Reviewed: Dec. 1, 2008

I LOVE coconut but never got around to making macaroons. These were so easy to make and everyone in my house loves them!

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Bev

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Reviewed: Apr. 5, 2008

I added semi-sweet chocolate chips and they were like mini almond joy bars! Delicious. Thanks for the recipe.

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aidanireland

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Reviewed: Jan. 19, 2008

Big fan of coconut, but had never dared make macaroons at home. Until today. This recipe is easy, quick and delicious. I added significanly more coconut and omitted the almond extract - didn't have any - and they taste great. They are a bit drippy on the bottom but, I think next time I might add another egg white to stiffen them a bit more. Good idea? I used parchment paper and it worked great.

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ptoots

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Reviewed: Dec. 30, 2007

I left out the almond extract, as I did not see it pleasing to my taste preferences. I also omitted the use of foil. It isn't necessary as long as you thoroughly grease and flour the baking sheets you use, and still remove the cookies immediately.

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Emily

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Dec. 21, 2007

This is the first macroon recipe I ever tried and I think they turned out just about perfect! I used parchment paper and didn't have any problems with them sticking.

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Emma

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

I made a test batch because of all the varying reviews, but I needn't have worried. Soooo easy to make, even with a toddler at my heels. I pretty much followed the recommendations of the other reviewers..I whipped the egg white till it formed soft peaks, used unsweetened coconut - I think it would have been too sweet otherwise. I added the almond extract to the condensed milk and mixed it together before adding the other ingredients (I only used 1 tsp). I formed little balls with the mixture, pressing them down slightly, then put them on greased tin foil. After about 15 min. at 325 they started to get brown on the bottom, and I removed them immediately from pan. They came out perfectly and didn't spread at all. I will definately be making a big batch of these for the holidays!

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toola

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Reviewed: Dec. 9, 2007

Great, moist macaroon. Turned out much better than the "Farm Macaroon" recipe on this site (though I like that one too). Only thing I would change next time is cut or omit the almond extract. It really seems to overpower the coconut flavor.

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Alison B

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 9, 2007

I couldn't find this recipe anywhere until now. I had forgot (and my Mom had forgot)how to make them. I thank the previous ladies for submiting their ideas! I have made them, and they are great -- reminiscent of the OLD days when Mom made them for Christmas and colored them with red and green food coloring!

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kattybuck

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Reviewed: Jan. 2, 2007

These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, I baked them on sheets lined with parchment paper instead of foil. This eliminated the need to grease the foil, and preserved the gluten-free nature of the recipe (my sister has celiac disease, & Pam for Baking contains flour, so that wasn't an option.) I was able to reuse the parchment sheets for each batch; the cookies slid right off the paper & cleanup was a cinch.

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MARLYS366

Cooking Level: Intermediate

Home Town: Danville, Iowa, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 20, 2006

I think these are very good, however I did leave out the egg white. They are a very sweet cookie so I think the next time I will add a little flour to see if that cuts the sweetness on them. I had no problem removing them from the pans because I used parchment paper. I use it on all my cookies actually because you can just slide the whole bunch off your sheets for cooling. Try parchment! You will LOVE it!

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DAWN0001

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Reviewed: Dec. 18, 2006

I just made a batch of these and they came out wonderful! Very easy and I followed the direction exactly. Can't wait to take them to the cookie exchange this week. Thanks.

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msutela

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Reviewed: Dec. 11, 2006

Really liked this recipe - I followed a lot of the tips of everyone else. I whipped the egg white and the condensed milk together to give it a bit of volume. As well, I also added about 1/2 a cup of flour, as many of the other ratings said they were too runny. The flour gave it excellent consistency and the taste is still great! The balls of macaroon kept their shape perfectly. Oh! And to prevent them from sticking to the pan I used silicon mats/silpat - did the trick, didn't need any foil or non-stick coatings at all!

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A. Taylor

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 28, 2006

good recipe! these turned out pretty well! i whipped the egg white to soft peak before adding the rest of the ingredients- they olny spread a bit during baking. next time i think i will whip the can of S. C. milk, too. (yes, it does whip up some) i thought the dough was a little soft- next time i will buy more coconut and add untill i get the right consistancy. beacuse they were a little soft, i got my hands wet and made balls to put on the cookie sheet- then they didn't spread much at all. i cooked them at 325 (to dry them out) for 15min or so and they were lovely! i don't know what every one else is doing w/ the foil- because i sprayed "pam for baking" on my foil and they come off great- maybe theirs were too runny.

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BADNAT

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Reviewed: Dec. 16, 2005

While these are very tasty, I had a huge problem with them oozing all over the place. There was liquid seeping out all over my cookie sheets. I made 4 batches for a cookie exchange and will have to dip the bottoms in chocolate so they don't look so messy. I used Reynolds "Release" foil and had no problem with sticking.

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Dec. 16, 2005

Even with greasing the foil, these are nearly impossible to take off the tray hot or cooled. Macaroons in general are always tricky to remove. They do taste good, but of the 40 I baked six were beyond repair and the rest all needed some remolding after they were removed from the tray. That's what I get for trying to take a short cut.

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Cookin' Dad

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