Reviewed: Apr. 25, 2013

I wanted to get a little more color on these and they ended up being a tad dry. My fault. Dipped bottom in milk chocolate then chopped toasted almonds.

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Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 25, 2012

I might leave the almond extract out next time. As it was I only used 1/8 tsp and I still felt it was a bit strong, but I'm not terribly partial to almond extract in the first place. I also had them flatten out a bit on me even though I put the batter in the fridge for an hour before cooking. The egg whites were as still as I could get them. Maybe more coconut next time? Also, they stuck to the pans a bit. I used a non-stick pan and followed the directions about butter and flour. Next time I think I'll buttering and flouring parchment paper and see if that helps. I'll try them again though. Nice and crispy on the outside, chewy in the middle.

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Reviewer:

trixie_stardust73

Reviewed: Nov. 21, 2012

Finally a trust-worthy coconut macaroon recipe that uses 4 egg whites! I always make a unflavored gelatin salad around the holidays that uses 4 egg yolks. I've been trying out macaroon recipes every year for many years and was never satisfied until now. This one is a keeper. I made it without making any changes or additions.

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Reviewer:

VALREADS

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

Reviewed: Aug. 31, 2012

Love these. Make them all the time so better share a review. A sweet, weightless, treat. I make them small - 20 to a large cookie sheet. They freeze beautifully in zip locks then in tupperware to protect them. Very different but just as good as the heavy chewy version macaroon that uses sweetened condensed milk. But more elegant if you are doing a special event or tea

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Reviewer:

2boys1cat

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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