Reviewed: May 28, 2009

Not your typical macaroon. Very chewy and not at all cake like. I used milk chocolate because that was what I had, it made them too sweet. Next time I will use semisweet. I also put the cookie sheet in the refrigerator after baking, a must to help them keep their shape.

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Reviewer:

sunshinedaydream

Reviewed: Apr. 22, 2009

These are very interesting little cookies. I took advice from the other reviewers and put them in the freezer as soon as i took them out of the oven. I also put the left over raw mixture in the fridge as the cookies baked. This made dropping with a spoon very easy, not messy. My sister described them as "little Almond Joy cookies". Very tasty! If you are looking for variety in your cookies, definitely give this recipe a try!

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xiaoyulinx

Reviewed: Apr. 17, 2009

I had a hard time getting my egg whites to peak. Also, I wanted mine to taste like an Almond Joy, so I put them in a muffin pan and when they were done cooking topped with an almond M&M. They never really cooked through the center, only on the edges. Not my favorite sweet treat, but okay.

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HARTMR

Cooking Level: Intermediate

Reviewed: Apr. 10, 2009

I have to admit, I don't think I've made many recipes on here and followed them to a T, but I did this one. This was sooo chewy and delicious! Words of advice, don't omit the walnuts, bake for the recommended amount of time (otherwise they're too soft in the middle), and fluff fluff fluff those egg whites!!!! I can't stress that enough! Happy easter!

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JasmineN

Reviewed: Apr. 8, 2009

Excellent recipe! I reduced the recipe to make 12 macaroons instead of the original 36. Easy! Easy! Easy! I was a bit concerned because after 10 mins they were still gooey and seemed uncooked so i turned off the oven and let them sit another 2-3 minutes. I then transfered them to the fridge. They harden a bit which is good so they dont fall apart. Delicious! Much more chocolatey than coconuty...the coconut is really more for consistency. thanks for the recipe! They should be a hit at my seder tomorrow

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Reviewer:

Samantha

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 28, 2009

Ok so these are good but nothing spectacular. At first when everything was mixed it was easy to scoop them and put them on the cookie sheet. By the time the first batch was done in the oven the mixture had turned a little hard which made them harder to scoop up because they crumbled alot. I always thought chocolate macaroons where made with cocoa powder. Still good though. UPDATE: I changed my rating to 3, :( after being in the fridge a few days they just become hard around the edges and hard chewy in the middle. They didn't get eaten, the kids didn't really like them, said they were too hard.

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Reviewer:

Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

Reviewed: Dec. 21, 2008

Kids loved them. My 5 year old calls them "Chocolate Mountains"! Also, nice and easy to make.

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Reviewer:

3mdlmom

Reviewed: Dec. 19, 2008

I accidentally used milk chocolate instead of semi-sweet and sweetened coconut and just added less sugar. Mine fell into flat cookies but they are still a new favorite. Very yummy.

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monster2

Reviewed: Dec. 16, 2008

These cookies are great! I used sweetened coconut because that was all I had, but it made them too sweet.

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scrawn

Reviewed: Nov. 8, 2008

These were wonderful!!! I've been looking for a good chocolate macaroon that doesn't turn out like a rock! These are chewy, just like a macaroon should be. Thanks for sharing!!

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