Reviewed: Mar. 21, 2013

I felt compelled to write a review of these easy and fast cookies. I read the negative reviews before I made these cookies and I was concerned they might not turn out ok. But I wanted to try it because I'm avoiding flour and milk for a few weeks. I followed the recipe almost exactly only making a small change using less sugar (1/3c) and they turned out perfectly. They had a great texture and kept their shape. In trying to figure out why so many people had trouble during the baking process I wondered if people might be using sweetened coconut flakes which might throw off the texture. I used unsweetened from the health food store and they are very dry. Just a thought. Using the parchment paper also makes fast cleanup.

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Reviewer:

jlryan68

Reviewed: Oct. 13, 2012

Recipe works fine if you use a finer shred coconut. That's the only thing I can think of as to why others couldn't get the recipe to work. These came out great for me, and I hardly ever bake.

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Reviewer:

kgrsh

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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3 users found this review helpful

Reviewer:

RAEDENE2

Cooking Level: Intermediate

Living In: 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: Intermediate

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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3 users found this review helpful