Reviewed: Nov. 24, 2004

My husband and father love these, I also made some with drizzled cholate over them. They are requested every Chrismas.

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51 users found this review helpful

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Reviewed: Dec. 13, 2004

I found this to be a very easy recipe. I did alter it a bit. First I doubled the recipe (with 8 married kids and 13 grandchildren I double everything), then, to prevent the cookies from flattening I added another 14oz bag of coconut. I rolled them with my fingers a bit forming balls. The balls kept their shape just fine. Then I poured a chocolate glaze. I had read another reviewer's comment about not over-cooking them. If stored in an airtight container the toasted coconut will soften.

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105 users found this review helpful

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BRWNYZ

Reviewed: Dec. 24, 2004

These are good, just a word of warning for anyone making these. I put the waxed paper on the cookie sheet, buttered and floured, the trick to removing them after they are cooked is to remove them immediately from the cookie sheet or else they will all stick and you will get very frustrated!

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55 users found this review helpful

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MISS ALLI

Cooking Level: Intermediate

Reviewed: Feb. 19, 2005

Too sweet for me. Guess I'm not a fan of sweetened condensed milk. I buttered and floured the wax paper and they still stuck to the paper.

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2 users found this review helpful

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TCHEF1

Reviewed: May 15, 2005

I use unsweetened coconut when making these and they turn out great. I often omit the egg also. One time I just forgot it, and they turned out better. I also use a small scoop to form them and then press slightly with the bottom of the cookie scoop once they are dropped onto the pan. I use Pam on the foil or more often parchment and haven't had a problem with sticking when I take them off immediately. It's a nice touch to place a piece of sliced almond on top after baking, or to dip the tops in a little melted dark chocolate. I've served these at my daughter's weddings. I recently changed my rating of these from a 4 to a 5 because I continue to make them after 4 years, and they are always a hit.

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262 users found this review helpful

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WINDYMOM

Cooking Level: Expert

Living In: Cumberland, Wisconsin, USA

Reviewed: Dec. 15, 2005

First off, use aluminum foil as it states in the recipe to line your cookie sheets & you won't have a problem with them sticking. This recipe is really easy & delicious. Also I found that turning my spatula over so that it is in a 45 degree angle helped to remove each macaroon easier.

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Conzon

Cooking Level: Intermediate

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

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

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

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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80 users found this review helpful