4 Reviews

Love these macaroons. I did sub chopped almonds for the pecans and have light and fluffy bites of heaven. Hubby who really does not like coconut at all loves these cookies. I received 30 cookies from the recipe as I probably had a pretty good heaping scoop for each cookie. I would recommend a very light spray of non-stick spray on the sheets with foil as my first batch wanted to stick. Great cookie to make up quickly!

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HokiesMom March 03, 2014

Crispy exterior, with a fudgey inside. Delicious! My egg whites never reached stiff peak stage; maybe they had a bit of yolk in them, or it could have been from the orange extract I added? Anyway I added an extra cup of coconut and chilled the mixture for 45 minutes before scooping! I was heavy handed and only got 24 macaroons. I was tempted to sub slivered almonds for the toasted pecans ~ Something to try next time! Tagged for Photo Tag, due 12/15/13.

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Kerfuffle-Upon-Wincle December 15, 2013

These tasted great and were super easy. I'll have to check my oven temp - I burned one batch to a crisp! Hope the squirrels are happy tomorrow when they get macaroons for breakfast!

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Linky December 14, 2013

These were yummy! I had to hide them from myself to stop eating them...the chocolate, coconut and pecans go great together. Made for Football Pool 2013.

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westtextazzy December 09, 2013
Chocolate Macaroons