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These chewy cookies are my husband's favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key of Grant, Alabama
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One cookie equals 83 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 41 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.
Originally published as Chewy Coconut Macaroons in Light & Tasty October/November 2004, p31
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Reviewed on Feb. 07, 2013 by luvmysubarulegacy
I'm not a huge fan of coconut...but these are amazing! They are perfectly chewy and not too sweet. Followed the recipe except I used only 1 teaspoon of almond extract and that added just enough flavor. I melted semi-sweet chocolate chips and dipped some cookies and drizzled others. These are very pretty cookies that I would be proud to serve to guests.
Reviewed on Feb. 06, 2012 by shecooksalot
These were very good and easy. Mine did run a little in the oven, but nothing that prevented my family from eating all of them!!! Will be making again.
Reviewed on Dec. 23, 2011 by Jokol
Just Awesome!! and so easy. I baked my 2nd batch a shorter time and they were better. 1st batch are a little too hard and crunchy. I will make again and again!
Reviewed on Dec. 08, 2011 by tksgroupie
a bit too much almond extract...i cut mine back to 1/2 but man are these good!!! chewy yummy! dip em in chocolate! heaven!!! LOVE!
Reviewed on Sep. 23, 2011 by PastorsWife7
Loved these! No problems making them.
Reviewed on Apr. 27, 2011 by audreyperry
Did not have any running problems and followed the recipe exactly as printed. Also dusted part of the recipe with cocoa powder and part with lemon zest. Unless these ingredients would be incorporated into the batter, I didn't get much flavor from them. But, loved the original just fine.
Reviewed on Apr. 15, 2010 by JoanLowery
I made 3 batches of these for Easter and find it a lot easier than using egg whites. Delicious. Joan
Reviewed on Jan. 09, 2010 by carolynstowers
The cookie is good. I did try to cook the cookie at 300 degree and they started to go flat. I moved the temperature to 325 and added extra coconut and cooked on a greased parchment paper sheet. They came out perfect. I live in utah and my altitude is much higher than Ala. Adustment makes the differents between a good receipe and a great receipe.
Reviewed on May. 12, 2009 by sassyann39
Made these today, mixed them and then refrigerated while I cooked dinner and then baked them. I added a bit more coconut because I had about 3 cups and didn't want to save that bit, when I did bake I used parchment paper. They came out beautiful, chewey and oh so yummy. I had to have one before it was completly cooled. This is one recipe that I will make many times as I love macaroons.
Reviewed on Jan. 22, 2008 by hjgray1975
Terrible! The mixture was too sticky. The cookies "ran" in the oven. Won't make them again.
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