42 Reviews of Soft Coconut Macaroons

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.

From: hannahactually

On Dec 23, 2005

These are unbelievably delicious, and so easy to make! I halved the recipe successfully, and made some changes, too, but they still turned out PERFECT. I used whole wheat flour instead of white flour and Splenda instead of sugar. I also did not have any chopped almonds, so I used slivered almonds. Yum! Finally, I added 1/4 c. dark chocolate chips. These are the best! They have an excellent texture and even better taste! YUM! Thanks so much!

From: STARTERWIFE

On Nov 21, 2006

I tried macaroons for several yrs. For my xmas tray and never cared much for them,when I saw this,said "ok,one more try",and I have to say,easy-good-delicious-and they will be on my xmas tray.Thanks for posting.

From: ChipotleChick

On May 31, 2003

I also prefer the chewy macaroons to the crispy ones, and this was a great recipe for them! I also am not a big fan of almond extract, so I only used half of what was called for, and made the other half vanilla extract. I also melted some semisweet chocolate and dipped them into it, and let them set on wax paper. Yum!

From: Chumani

On Dec 9, 2006

Every coconut macaroon recipe I made turned out terrible. I don't know if it was me or the recipe. Finally, I have made a batch that is perfect! Thank you Missy Wright! I will be making these for every occasion! ~Chumani

From: Roxygirl in Colorado

On Jul 22, 2006

These taste like some cookies I had in a Chinese restaurant. They are so quick to mix up and the dough is wonderful. I made mine into large mounds (1/8 cup measurement) and baked for about 8 minutes longer. My bottoms were getting brown, but the tops were still creamy white. My texture was perfect. They have a delightfully spongy texture and are better than the traditional macaroons. Thanks Missy Wright! Roxygirl

From: Dr Madgirl

On Dec 9, 2007

These were great! My husband loves macaroons, but my son is allergic to almonds so I had to leave them out and use artifical almond extract. In order to make up for that, I put melted chocolate chips on top. Heavenly!

From: Baby Kato

On Jan 10, 2008

Thank you so much for sharing your wonderful cookie recipe Missy Wright. We really enjoyed these delicious, soft and chewy macaroons. I really liked that they were quick and easy to make and that they didn't taste like meringue. These were the favorite cookies in my christmas tins this year. I will be making these again often. Thanks for a new permanent macaroon cookie recipe.

From: KB Cook

On Dec 14, 2007

I made these and took them to work and they were a huge success! I had so many compliments and they were asking for the recipe! Thanks so much. The only thing was, I left out the chopped almonds, but kept the extract. Just a personal preference. Still fabulous!