Reviewed: Apr. 18, 2012

either i messed up or this recipe is not for newbie cooks.

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Reviewer:

CookinB

Cooking Level: Beginning

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

Reviewed: Jan. 12, 2012

Great Recipe! I had a couple of egg whites to use up, and thought I'd give this a try. So glad I did. Made a 1/2 recipe and they are not only picture perfect, but the taste is perfection. This is going into my list of favorites. Thanks for posting Juanita

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Reviewer:

Stir_Crazy

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 3, 2011

My daughter which is a coconut fanatic LOVES these cookies! Thank you for the recipe. They were very light and delicious. I used every suggestion in the other reviews to get them to stay puffy, to no avail. they were somewhat flattened but still very good.

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

I just made these and they taste amazing..love the chewy texture inside and crispy outside...Mine did brown unlike some of the other reviews I have read but they did not turn out like this picture. They are flatter...next time I will make them smaller than the heaping tablespoon they call for so I can have more little cookies. Thanks for the great tasting recipe!

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Reviewer:

Zap

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Manchester, Kentucky, USA

Reviewed: Jul. 7, 2011

Very good. I cut back on sugar to less than a cup. I also added ground almonds. Very nice macaroons that do not use condensed milk.

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Reviewer:

carolineinon

Reviewed: May 5, 2011

Fantastic recipe!

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Reviewer:

Heather

Reviewed: Apr. 25, 2011

This is the the macaroon recipe I have been searching for! Perfect for using those leftover egg whites. Next time I will increase the coconut by 1/2 cup to try to get that "haystack" look. Mine rounded out more like a cookie.

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Mar. 9, 2011

Turned out beautifully!!! I didnt have the almond extract on hand so i skipped it and doubled the vanilla.... will definitely make again. Thank you Juanita for this wonderful recipe :-) Happy Baking Everyone!

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Reviewer:

tasteisparamount

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 11, 2011

Absoloutely delicious recipe! In less than a week I've already made two batches of these, neither of which has lasted more than a day or two. The steps were easy to follow, easier than even a traditional cookie recipe. As suggested by other reviewers, I made sure that my egg whites were almost room temperature when I whipped them and added my sugar in a steady (but slow!) stream at the side of my bowl. Didn't have any problems getting my whites to whip up. Although I did end up baking them for much less time than recommended: both times my Macaroons were baked in 10 minutes or less. The cookies came out light and delicous, one of my favourite recipes yet. I would recommend this to anyone craving a quick, sweet treat! :)

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Reviewer:

Katherine.Ann

Cooking Level: Intermediate

Home Town: Saugeen Shores, Ontario, Canada

Reviewed: Dec. 19, 2010

This is a real macaroon recipe! Freshly whipped egg whites, rather than sweetened condensed milk.. just the way I like. The only thing I changed was to decrease the sugar to only 1/4 cup - because I used sweetened flaked/shredded coconut. It's plenty sweet, although I like my desserts to be not *too* sweet. :) I baked for 20 minutes (and turned the trays halfway through), but they were barely browning. So, I increased the temperature to 350 for an additional 2 minutes, and it did the trick. I baked them on parchment paper that I had smeared with a little bit of vegetable oil (using a paper towel). After they had cooled, they came off simply. I drizzled mine with melted semi-sweet chocolate.. divine! Thank you for this recipe. . I had been searching for it.

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