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These were easy to make. I had a complicated recipe with egg whites and they spread all over the pan. I am still scrapping. These on the other hand came out beautifully and I dipped the bottoms into melted semi-sweet chocolate. They were heavenly. Excellent recipe!!!

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~jb4~ December 18, 2002

I added 1/3 cup of flour and these came out delicous! It did spread a tiny bit but while they were still warm I pushed the sides in. Added a half a cherry slice on top of macaroons before baking. Very moist and full of flavor and oh so simple. A definate keeper

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Tammylyne December 20, 2009

I used almond extract instead of vanilla and added 1/3 cup of flour. Baked for 14mins and then turned the broiler on for about 90seconds while watching them. Drizzled with chocolate. They were amazing!

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jenisinchina February 14, 2011

I added one tablespoon flour to the recipe to keep the batter a little better integrated. It gave them kind of a sweet fluffiness in the center. I also drizzled 'em with ganache afterward [melted chocolate chips], which made them look professionally baked. I just told them I was a good bakeress. Anyhoo, everyone ate them, even my [facetious] snob of a date.

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librarymum January 28, 2004

I was sceptical because they are so simple. I even freaked out when they came out of the oven and did not look like I guess I thought they should. BUT THEY TASTE GREAT. Careful not turn burn!!! I used an EXOPAT on my cookie sheet which helped release them. Chewy and wonderful.

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riffraff December 14, 2003

this recipe turned out great! of course, i did use 1/3 cup of flour, and it was a good, thing, too. the bottoms were starting to spread when i took them out but i am sure it would have been much worse if there had been no flour. also, i would suggest using parchment paper instead of greasing the pan and they came off just fine. i loved how simple this recipie was, and topped it off by dipping the sides in chocolate!

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thekogercooks June 04, 2012

Tasted SO good but they were goopey and not worth the hassle of trying to get them to come together in a ball once out of the oven or to get off the pan. Really, really delicious though.

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Aunt Mo December 21, 2010

delicious! I followed some of the others comments and I added 1/3 cup flour, so these little gems kept their shape. When they were formed i put them in the fridge for 10 minutes, and did have to bake them for 12-14 minutes to ensure that they weren't too soft. Cool, they are perfectly toasty on the outside, and chewy inside! Im hanging them in bags on my christmas tree! Next time I will replace vanilla with almond as they are sure to be divine! Thank you!

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Brit in America December 19, 2009

I selected this recipe to serve at my son's wedding last week. We had to tinker with it a little bit. We found that a lg. bag of coconut (51/3 cups)takes up more of the moisture from the can of milk and they hold their shape much better. My niece took the recipe home and made them to the delight of everyone. She wanted to know if you can buy coconut in bulk. This will be one of our favorite candy recipes from now on.

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Sweet Pea1 August 02, 2004

I added peppermint instead of vanilla also some crunched up candy cane before baking and baked them for 12 min.

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duncan46 December 11, 2013
Coconut Macaroons