47 Reviews of Chewy Macaroons

From: Marg (CaymanDesigns)

On Dec 22, 2004

Excellent!! By far the best coconut macaroons I've eaten...and I've eaten plenty. Had a slight problem with the bottoms sticking to the cookie sheets. Since getting them off made the bottoms rather crumbly I decided to 'fix' them by dipping the bottom of each macaroon in melted chocolate and setting on waxed paper to set. Then I added a few swirls to the top for garnish and I was set. We'll see if I share any of them or keep them all for myself! Thanks DiB's for a fantastic recipe. UPDATE - took them to a party and several people told me they were the best thing there...and they were!!!

From: Meridana

On Sep 11, 2001

Very good and a true macaroon recipe. To give it pazzaz, I used marischino cherries cut up into pieces and the juice. I pour this into the final steps of the recipe before baking. The Macaroons come out pinkish with specks of red cherries. The beauty of this recipe is the easy in making it. Everything in mixed into one bowl and dropped onto the cookie sheet. One can also use original recipe with slivers of almonds mixed in and then put on the tops. Thank you for a very good macaroon recipe meridana - 9/10/01

From: Patrish

On Nov 12, 2004

I made these when someone at work brought me the recipe and asked me to make them. Wow - I was amazed at the ease of the recipe - took just minutes to prepare. I had to bake mine much longer though, almost 20 minutes. Maybe because I made them fairly large, I wound up with about 20 macaroons. They were delicious, and a big hit at the office. I did not add chocolate or anything, just followed the recipe exactly, and people loved them.

From: Mishkapett

On Nov 16, 2003

These were very good! They are very easy and very chewy! I added a marashino cherry half to the top of them before baking! Nice visual and added a little cherry taste! Thanks for a great recipe!

From: Reed

On Jan 11, 2005

I followed Marg's advice and added chocolate swirls to the top as well as dipping the bottoms. I couldn't believe it, but it looked like the picture! (which is a very nice picture, I might add.) Normally, I don't bake because my husband often stops by this little bakery on the way home. Also, I tend to always mess up cookie recipes, but I was on a baking kick yesterday and these were absolutely wonderful. The directions were easy, and the macaroons were so pretty. I'm going to try to freeze some.

From: chef FIFI

On Jan 26, 2007

Quick and easy! I made these cookies and followed the suggestion of the reviewers of topping the cookies with a cherry before baking. I used desicated coconut which reduced the sweetness of my cookie. The next time I would either use sweetened shredded coconut or add sugar to my dessicated coconut.They are even soft the next day, if you store them in a air tight container. Thanks for the recipe.

From: Chef #233479

On Aug 3, 2005

Very good macaroons. TO make a great chocolate sauce for makinghalf chocolate macaroons is: Put 1 cup of semi-sweet chocolate chips, 1/4 cup sugar, 1 tablespoon of butter and 1/4 cup of milk into a glass bowl, microwave on high for 1 minute. Stir until well mixed. Refrigerate for 15 minutes and then dip the macaroons in it. Now refrigerate the macaroons until chocolate is hard. MMmmm, tasty!!!

From: ms_bold

On Aug 1, 2004

After a friend mentioned a similar macaroon recipe to me, I searched Zaar and found this one to try. These are very easy and tasty little treats. I added a bit of almond extract and drizzled the cooled cookies with a chocolate glaze (melted semi-sweet chocolate and cream). I made my cookies quite small and got 3 dozen from the recipe. My hubby loves them.

From: *sugar n' spice*

On Dec 21, 2008

yum! use parchment paper and they will be a breeze to remove from the cookie sheet... actually I don't ever use a cookie sheet without paper on it, makes clean up a breeze and cookies get a beautiful golden bottom rather than the possible scorches where sugars are in direct contact

From: Jopalis

On Aug 9, 2007

Excellent! My husband loves macaroons. I used to make without the flour part and wasn't crazy about them. These are really good!!! I have made these so many times and folks love them! I make them on silpat mats so no sticking but I let them set a bit before trying to remove them. This last time after they cooled a bit I dipped the bottoms in melted semi-sweet chocolate and scraped it a bit so just a thin layer and then I dipped them in ground toasted almonds! Oh my.... sooooo good. Another yummy variation.