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Just the texture I was looking for! These are soft and chewy, just like my old recipe (which I can't find). To me, these are traditional macaroons. Other recipes call for beaten egg whites which yield more of a meringue texture. I omitted the almonds and used vanilla instead of almond extract, just personal preference. All family members agreed they were great and they very easy to make. Thank you!

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karen bender September 17, 2002

These were probably the best macaroons I've ever eaten. I used all vanilla and omitted almond, and we decided they are better if they get slightly browned on the top. I made them 5 hours ago and we're about to mix up my second batch for Easter! Thank you!

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nurseytype April 03, 2010

I made the Cook's Illustrated Key Lime Pie and needed a recipe for the leftover egg whites (4). Found this and whipped it up in ten minutes. Didn't even have to change the oven temp! Pie came out and these went in. Now I have a lovely dessert for the grown-ups and yummies for the kiddies. Made exactly as written but drizzled a little semi-sweet chocolate over the top as they cooled. Delicious.

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AuntWex July 02, 2011

These are very good and so simple to make.I omitted the salt and the almonds.But I did add about 1/2 tsp coconut extract.I put the batter into small muffin liners and made them into mini muffins of goodness :)

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LuuvBunny June 14, 2010

These were just perfect! I liked several things about this recipe. I like that it has some flour in it, that it does not have sweetened condensed milk and that it has almond extract. These were nice and chewy and sweet enough. My husband and guests loved them! My friend took a copy of the recipe home with her.

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Pam-I-Am January 06, 2013

These are delicious! I just made these this morning. I only had enough coconut to make half of the recipe. I used the almond extract then I divided the mixture in half and put chopped almonds in half and chopped dried cherries in the other half. Could not decide which ones I liked better, So I kept eating and eating them. Now they are all gone and I never did decide which was best. Thanks for a wonderful recipe.

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ExercisingChef April 14, 2012

Delightful cookies! DH especially liked the ones I added chopped, dried cherries to! YUM! Definitely a keeper! I'm wondering how well they freeze. Anyone tried it? Added note: REMEMBER TO GREASE THE PAN!!!!!

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GinaJohnson December 18, 2011

I'm sorry but I didn't really like these. And I'm usually crazy about macaroons! I think it was the chopped almonds that did it. I like almonds too, and I LOVE coconut, but this recipe had almost no flavour! They were chewy, but not a melt-in-your-mouth kind of chewy, more like a soft-plastic chewy! They were better once they cooled off, but I'm just not a big fan of this one. Sorry!

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Nimmireth January 01, 2010

These are cooling right now...turned out GREAT! I used the almond extract and baked them at 325 for 14 min. (alternating cookie sheets half way through) in a convection oven. I can't wait to play around with different add-ins/dipping in chocolate etc. Thanks for posting...so easy and yummy! :)...update...I dipped them half way in dark chocolate...very pretty and of course delicious! I wrapped them in celophane paper and gave them to a friend this morning along with her Christmas gift, she thought they were purchased at an expensive bakery!!! Now that's my kind of Christmas cookie...SO, SO EASY AND SO, SO PRETTY! :) (oh, and super yummy too! )

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LeahRenae December 22, 2009

Whenever I ask my friends or family if there is anything that I can bring when going to any event we're having where food is concerned, they ALWAYs ask for me to make these macaroons. I love how easy they are to make and how much everyone just loves them. I've made them with the almonds and almond extract as well as with vanilla extract only. Thank you, Missy Wright, for this wonderful recipe!

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MamiCyn August 21, 2009
Soft Coconut Macaroons