Reviewed: Jul. 19, 2010

I added a teaspoon of almond extract to the egg whites before mixing and only used half the sugar and these were AMAZING! Everyone was singing my praises.

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51 users found this review helpful

Reviewer:

RenoRissa

Reviewed: Apr. 2, 2010

I doubled the recipe and easily made about 40 good-sized macaroons. I found that if I only baked them for 10 minutes instead of 12, they kept their snow-ball white look with golden brown tips. Pretty and tasty! At 12 minutes, you get a browner, chewier macaroon. Still tasty, less snowbally.

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34 users found this review helpful

Reviewer:

KatyPurviance

Reviewed: Aug. 26, 2008

These cookies were just what I was looking for in a macaroon recipe, but they were a bit to sweet. I know I will make them again, but with a little less sugar!

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24 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jan. 3, 2008

WOW!!! So easy to make, and wonderful. I made these for a Christmas dinner at my Mom's, and had multiple people tell me that they are better than the traditional sticky kind. I ran out and had to make a second batch. Also, you must be making HUGE macaroons to only get a dozen. I got 18-20 making normal size cookies. Thanks.

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20 users found this review helpful

Reviewer:

Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: May 15, 2009

Absolutely delicious! Very simple recipe, I used only 2 Tbsp of sugar and it was perfect!

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12 users found this review helpful

Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Nov. 19, 2010

Amazing!! Added 1 tsp of vanilla to the egg whites and didn't have sweetened coconut so I used unsweetened. After the Macaroons cooled, I dipped them in melted semi sweet chocolate!! They look amazing and taste delicious! It's a saver!!

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9 users found this review helpful

Reviewer:

Munki

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Feb. 23, 2008

Great easy recipie! I added 3 squares of unsweetened bakers chocolate after I added the sugar..they turned out amazing!

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9 users found this review helpful

Reviewer:

Toya

Reviewed: Dec. 21, 2009

Possibly one of the quickest recipes I have ever made. 5 minutes (or less) from cracking the eggs to oven. These were so simple and very good. If you like an airy, sweet macaroon with a sticky tangle of coconut, these are perfect. I baked on parchment for 12 minutes.

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8 users found this review helpful

Reviewer:

Sweet Apron

Cooking Level: Expert

Reviewed: Dec. 29, 2009

these were really good!! definitely had to make some adjustments though. added about 1/4 cup to the final mixture to thicken it up a little bit. worked like a charm!! i topped them off with a white chocolate glaze and some cran-raisins.. everyone in the office went wild over them!

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4 users found this review helpful