Reviewed: Jan. 10, 2012

These macaroons started out good, but when I put them on the pan the liquid parts spread across the whole pan. It ended up with very flat coconut disks with a crunchy film all over.

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Reviewer:

Athena

Cooking Level: Expert

Reviewed: Dec. 22, 2011

I made a few changes and these turned out fantastic! Changes: replaced 1/4 c. white sugar with confectioner's sugar, omitted cornstarch, added 4 tbls flour, 1/2 tsp vanilla and 6 tbls ground almonds. I loosened the cookies with a spatula as soon as I took them out of the oven.

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Reviewer:

Tina

Reviewed: Oct. 6, 2011

Extremely easy and tasty way to use up that bag of flaked coconut that's been sitting in the fridge forever. Next batch I may skip the chocolate...they're great without it.

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Reviewer:

jacobb

Reviewed: Mar. 24, 2011

This was a good recipe with a few twists. Doubled recipe, added 1/2 c. flour, 3 eggs, 1 t. vanilla and almond extract. Very good. I noticed if you take macaroons out of pan as soon as you take out of oven makes for easier removal.

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Reviewer:

RAEDENE2

Cooking Level: Intermediate

Home Town: Hakalau, Hawaii, USA

Reviewed: Jan. 3, 2011

With just a few adjustments, these came out really good! I added 1/4 cup flour, 1/2 teaspoon almond extract and 1 teaspoon vanilla. I added a little water (maybe 2 tablespoons) to make them gooey enough to stick together. I sprayed my cookie sheets and they didn't stick (or spread.) I didn't do the chocolate. Very easy and very yummy.

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Dec. 22, 2010

not bad but can be better.

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Reviewer:

rayan

Cooking Level: Expert

Home Town: Somerville, Massachusetts, USA

Living In: Revere, Massachusetts, USA

Reviewed: Dec. 13, 2010

These were perfect. I doubled the recipe. Used 1/2 c. flour (for a double recipe) and just half the corn starch. I beat the 2 whole eggs til frothy before folding them in. did not spread one bit. and look and taste perfect! This is a keeper!

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Reviewer:

HHTNDD

Reviewed: Nov. 14, 2010

I did the flower instead of cornstarch, plus a 1/4 teaspoon almond extract. Turned out pretty good, nice snack to have around.

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Reviewer:

Jewien

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Nov. 3, 2010

Yummmmmmmmy! I read the reviews and almost didn't make these because of them. I'm glad I decided to try them anyway. I, too, used flour instead of cornstarch, and I made sure I greased and floured the cookie sheet. I also added a touch of almond flavoring. I don't see any reason why these wouldn't come out perfectly. The only thing I can think of is that they are not following the rest of the recipe exactly as stated.

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