Flourless Brazil Nut Macaroons Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 8, 2004
This recipe was great. It was suprisingly moist an very sweet. It was worth the cracking of the brazil nuts. The orange zest really gives it a unique taste.
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Reviewed: Dec. 15, 2006
I used half sugar & half splenda for my double batch and cut the amount to just over a half cup. The melon baller worked pretty well but i cut the cooking time to 11min. Yummy! People loved them and it was nice to give them a healthier cookie for a change. Plus one that I can eat (I'm a low carber) Next time I make I'll toast the chopped nuts just a bit before adding them.
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Reviewed: Dec. 22, 2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts, the batter became very crumbly, so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet, nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good, but maybe I'll make them again, and maybe not. If I make them again, I would reduce the sugar by 2-3 TBspoons.
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Cooking Level: Intermediate

Reviewed: Mar. 9, 2010
I got great reviews on this cookie! It wasn't a soft macaroon-like cookie I thought it would be as the oats were a little tough still, but I didn't leave them in the fridge over nigh either - only for 6 hours. Either way, I liked this cookie and the orange adds just the little bit extra!
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Cooking Level: Beginning

Living In: Groton, Connecticut, USA

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