Reviewed: Oct. 28, 2008

if i could give it 0 stars i would...they were sickly sweet and all that sugary condensed milk burned really easily!

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krista

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 6, 2007

this recipe should me made on parchment paper. no clean up and the macaroons slide right off.

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rozette

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Reviewed: Apr. 4, 2007

Our class loved this tasty easy to make recipe- very sweet, and we changed to add 1/2 tsp Almond extract and 1/2 tsp vanilla for a full flavor. Next time we will cook them a little longer.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 7, 2006

This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in years past. Another thing I recommend is once you scoop the "dough" on the mat is to damp your fingers and lightly tap down any of coconut flakes that may be sticking up to prevent burning. These cookies also need to sit awhile before enjoying being that if they don't have time to fully cool, they will fall apart. But nonetheless, great macaroon in my book. Oh, side note: I used Fat free condensed milk this time and they came out great!

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Mama Ducky

Cooking Level: Expert

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Reviewed: Jul. 28, 2006

This one flopped for me. I greased my pan very well even though it was non-stick, but they stuck. It was so bad I thought I would have to throw the pan away. They did taste good — what could be scraped up.

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lindsay

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Reviewed: May 4, 2006

I was going to add this recipe myself, seeing as I made it last night, but I found it already on here instead! I used 8 cups of unsweetened coconut, 1 small can of sweetened condensed milk, and two teaspoons of vanilla extract. I had to use my electric mixer to mix everything really well. Simply drop these onto a well greased pan and bake for 8 minutes. They are fragile when they first come out, so be careful when you transfer them on a plate to cool. I love these simple treats!

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Crystal

Cooking Level: Beginning

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 21, 2005

Wonderful. I wanted to add something to my Christmas cookie plate that wasn't chocolate. These were quick, easy & very tasty. Next time I'll try either dipping in chocolate or adding chocolate chips.

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ABRINSON

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Reviewed: Dec. 3, 2005

Growing up in Germany where all sorts of Macaroons are a given during xmass, I was not impressed. I should have questioned this when this recipe only called for 3 ingredients, no egg whites no powder sugar. Traditional Macaroons are more of a Meringues type cookie.

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MOTTOS

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Reviewed: Mar. 9, 2005

I didn't enjoy this at all.

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SHAWNLAVRAR

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Reviewed: Jan. 15, 2005

I really don't like cocounut but had some left from another recipe and wanted to use it up. Needless to say, I didn't try the cookies but the people that did loved them. I found this to be easy to make and I had all the ingredients on hand. I'll use this recipe again for coconut loving friends in my Christmas cookie trays.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Dec. 4, 2004

We cracked the code -- UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut, which resulted in a delightful macaroon soup. We realize the recipe doesn't call for sweetened coconut, but when you hit the baking aisle of the grocery store, that tends to be the first (and often only!) type you see. So, on to the health food store for unsweetened coconut, and macaroon perfection was soon achieved.

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KELLIMELLI

Cooking Level: Expert

Home Town: Orrington, Maine, USA

Living In: New York, New York, USA

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Reviewed: Nov. 9, 2004

I'm not a great coconut lover myself, but I baked it for my sister's boyfriend who loves it. He said it was delicious, but I don't really trust him on that point. This is more kind of a candy than a cookie. A piece of advice, though: grease your hands before dropping dough, or do it using two teaspoons.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Sep. 18, 2004

while in the oven the sweetened condensed milk seeped out and all over the tray--what a MESS. Was able to salvage balls of coconut-they are cooling now but I am not hopeful

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AKDAVIES

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Reviewed: Mar. 31, 2004

I make this all the time. With one addition to teaspoons of almond extract. Make these can be perfect.

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SEE NU

Cooking Level: Expert

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Reviewed: Mar. 15, 2004

This is an excellent recipe, easy to make and easier to eat. They never last long enough for me to know how they keep, lol. Also, using different extract flavours adds variety - try lemon or orange! Fabulous :)

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CHIJWI

Cooking Level: Expert

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Reviewed: Feb. 5, 2004

Great Cookies. Might have been my oven but they got brown before they were cooked. Other then that everyone loved them.

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MrsTanya

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Jan. 25, 2004

I took these to a cookie swap and they were a hit! My boyfriend asks for them regularly now!

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MELLYISME19

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 11, 2003

These are not what I wanted. I was looking for a more cake like texture but still moist. This is also the same recipe they give on the coconut package. I was not impressed.

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LAUREL B

Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA

Living In: Lebanon, Ohio, USA

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Reviewed: Oct. 28, 2003

I changed this receipe just a bit.. I added 2/3 cup of flour (stops the spreading) and altered the extract amount to 1 tsp of Almond extract + 1 1/2 tsp of Vanilla extract. I baked them for 12 minutes at 350F on a non-stick airbake cookie sheet that I sprayed with non-stick cooking spray. Yummy!!

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SLIM SNOW WHITE

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Reviewed: Oct. 19, 2003

These were very good. They were also easy to make. This recipe is a keeper.

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Sandra

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Macaroons III

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