Soft Coconut Macaroons

From: Allison F

On Oct 26, 2009

These are amazing!I was a little skeptical about adding the almonds, but I did and I was glad. Great flavor... Thanks for posting

From: MamiCyn

On Aug 21, 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!

From: karen bender

On Sep 17, 2002

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!

From: Sweet Baboo

On Sep 2, 2008

I was looking for a recipe to use up 3 egg whites. Just a warning to anyone trying to reduce this recipe to 3/4, the flour amount is inaccurate (it should read 3 tablespoons rather than 1/4 cup). Luckily I caught it in time, and the cookies turned out wonderfully. I used unsweetened coconut and Splenda, and the cookies are flavourful and chewy. My preference is for this type of macaroon rather than the crisp type, so I will be making this recipe whenever I have extra egg whites.