The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 25, 2009
I started by following the recipe as written, minus a little suger since I was using sweetened coconut. After I had combined everything it was very obvious that there was far to little coconut for this to make macaroons so I added about another cup and a half of coconut. It still looked a little to meringue cookie instead of macaroon but I gave it a try. The first batch I left in a little over the 20 min. because it wasn't browning. When I took them out I had a crisp meringue cookie with a bit of chewy coconut in the middle. The second batch I took out before they crisped and ended up with slightly undercooked meringue cookie that was reminisent of a macaroon. As a meringue cookie with some coconut I would rate this 3 stars, because it was ok, just not great even if you aren't wanting macaroons. If you want macaroons this recipe would have negative stars. I gave it 2 stars because they are ok cookies but they dont' come close to chewy, slightly sticky, toasted coconut delight that is a real macaroon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 22, 2009
very easy to make and very yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 10, 2009
These are the best. I didn't have any almond extract so I substituted pineapple and made pina colada instead. Instead of cookies, I baked them in mini cupcake pans and took them to church and returned home with an empty cookie tin. Delish!!!
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Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA
Living In: Ashland, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 5, 2009
Outstanding cookies, even the kids liked them and they don't like coconut very much. They melted milk chocolate and put it on the ones they ate. They never turned brown so when I took them out I hit them with with the blow torch and that browned them up quick.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Photo by Hanna
Reviewed: Sep. 27, 2009
It was way too sweet (even with only 1 cup of sugar). I don't know what's with me and not able to follow directions, but I blended in the flour instead of folding it. It made the batter extremely creamy so I ended up putting it in a muffin pan, and baked it at 350 for 20 min. This made it ridiculously difficult to get out (even with it oiled). However, it wasn't all that bad. I ended up flipping them over and dipping it in chocolate, then sprinkled it with coconut shavings (they were so ugly I couldn't stand it). Chilled them in the fridge - very sweet but not bad at all. However, I don't think I will make them again.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Urbana, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
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Reviewed: Jul. 22, 2009
This recipe needed more coconut and less sugar.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Photo by sweetjunkie
Reviewed: Jun. 22, 2009
Great recipe for a change from the traditional, heavy sweetened condensed milk version of coconut macarrons. They are very light and fluffy. Many that tried them said they preferred this version!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 13, 2009
Suggestions: Use only 3 eggs for chewier macaroons, instead of wheat flour use grounds almonds, use only 3/4 cup of sugar, use 2 tsp. vanilla extract, and 1.5 tsp. almond extract
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Mir

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 11, 2009
Yummy...very addicting, totally ate way more than I should have.
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Cooking Level: Intermediate

Home Town: Reno, Nevada, USA
Living In: Idyllwild, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 17, 2009
These definitely need more coconut! I made them as suggested with 3 cups coconut and more flour. I think they could use even more coconut as they are still really meringue-like and didn't come out looking like the picture. Yummy smells and good flavor, however!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 25, 2009
YUMM!!! This recipe was my first attempt at making macaroons and I don't think I'll be looking for another recipe. I did read the recommendations and cut the sugar down. I used 3/4c of sugar. Thank you for the recipe
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Home Town: Merrimack, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 25, 2009
These were so yummy. I made sure that my egg whites were room temperature, increased the coconut to about 3 3/4 cups. I also toasted the coconut. I baked them using a silpat liner on top of my cookie sheets. After they cooled for a few minutes, they slid right off. They were very sweet, but delicious. Next time I'll reduce the sugar to 3/4 cup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 28, 2009
The recipe as writtten is more like a meringue cookie. They were ok, but a little sweet. On the next batch I added 2 cups more of coconut and 1 cup slivered almonds. Flattened a little before baking and the result was great. More like a macaroon and a little crunchy on the edges.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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Reviewed: Feb. 25, 2009
These were wonderful macaroons! I did feel that the recipe calls for way to much sugar, so I cut it down to 1 cup. I also used half unsweetened coconut and half sweetened. I added about 1/2 cup of extra unsweetened coconut for more flavor. My family absolutely loved these; I will be making them again!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 17, 2009
These were OK. However, I felt there was too much egg and not enough coconut. It came out more like a meringue with coconut in it. I added a splash of lemon juice instead of almond extract and about 1 tsp of nutmeg. The flavor was good, I was just a little disappointed with the consistency.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 29, 2009
I guess just a personal preference, but I didn't like these at all.. it was like a meringue with coconut in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 10, 2009
This recipe is fantastic! WAY better than Coconut Macaroons III recipe from this site. I would not recommend any macaroon recipe that calls for condensed milk. It's a nifty shortcut, but you will be sorry you took it; the taste is overwhelming and obnoxious. I loved how these macaroon cookies turned out. It's true - they are more like meringue cookies, not exactly what I was looking for, but still delicious. I used unsweetened coconut and they were plenty sweet. Also, on an advice from another reviewer I added 50% more coconut to each portion hoping they would hold their shape better, but they still turned out quite flat like cookies, although I was happy with the result anyway. Melted chocolate drizzle on top - is a must.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
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Reviewed: Jan. 6, 2009
Terrific recipe! The hint of almond flavoring makes it perfect. The cookies turn out moist and tender. I used a fork to spoon the dough onto foiled lined cookie sheets (shiny side down or the cookies will reflect too much heat and brown too quickly.) Then i can form it into more of a circle with the fork and make a little dent in the top for the candied cherry. Once the cookies cool completely, they peel right off the foil. Thanks for a great recipe!
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 21, 2008
I can tell these WOULD taste good if they had come out. But they didn't. I had read everyone's reviews about making sure the egg whites were room temperature, and made sure to beat the whites to form stiff peaks. I think my cookies might have gone awry when I put them in the refrigerator like another reviewer said to do. I will try them again and not do that. The ones I made did not come off the waxed paper. Maybe second time's a charm!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 20, 2008
I decided to use the original recipe first. Way too sweet. I would cut back on the sugar (perhaps only 3/4 c) especially if you're using sweetened coconut. I was going to drizzle dark chocolate onto these but that will make them way too sweet. And I would agree with a few reviewers - these are more like meringues than macaroons. Bake for 30 min instead of 20 if you're oven is cooler.
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