Paradise Macaroons

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I know Alton is very good at what he does. Would it be that difficult for him to convert these measurements for those of us that are not "professionals"?

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These were excellent. We have gone through the first batch, and I will be making more before Christmas!

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These cookies are amazing and I got rave reviews from everyone that tasted them. My only disappointment was that I didn't come across the recipe sooner.

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Great Recipe Alton. I did not have a problem with the recipe as I purchased a scale after my first Alton Brown Show. I now have trouble using measuring cups. I now weigh alot of my cooking stuff. Thank You for sharing your recipe with us all. I also want to add to the recipe, I used smashed up candy canes on top off the chocolate instead of the nuts, just for the Holidays, what a hit, everyone loves them.

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Sugar is measured by weight not the fluid ounces you find on your measuring cup used to measure liquids. Get a scale. You can get a good one at any weight watchers meeting place. Good to have around for alot of reasons. Alton Brown uses weight measurments in many of his recipes.

The two most commonly used units of weight (or mass measurement for cooking in the U.S. are the ounce and the pound. Do not confuse the ounce of weight with the fluid ounce, because they are not the same; there is no standard conversion between weight and volume unless you know the density of the ingredient.

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Once I got this in my email, I knew I had to try it since it would taste like my favorite candy bar!! Tonight I baked them and again.. LOVE LOVE LOVE it! Thanks Alton!

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Wow! What an awesome cookie! The first batch I made didn't last long, so I made 2 more batches. I also tried white chocolate with the nuts (looks very christmas and raw cacao nibs. My husband asked me to make these for work and they loved it. As for the measurements, It is a part of baking! Thanks, Alton!

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Weight and volume cannot be automatically determined. I guarantee that neither 1 cup of feathers, nor 1 cup of bb's weighs 8 oz - and 1 cup of water at 30 degrees F does not weigh the same as 1 cup of water at 150 degrees F - It is really about density - and this is the reason that a scale is the recommended method of measuring the amount of ingredients - especially in baking - the density of flour can vary quite a bit depending on how it is handled - and the amount of flour:liquid is critical in baking - except in cookies - where it is really about the sugar and the fat - but we don't need to go there.

There is a reason it is called "FOOD SCIENCE" - and though I will never deny the art and artistry of food - Or the sensory pleasures of smelling, tasting and seeing it - You will be most successful if you have a good basic understanding of the science involved.

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Was very simple to prepare. Very light cookie. Hard to beat coconut and chocolate for a sweet treat. Topped some of the them with dark chocolate and other with a chocolate ganache. Wife preferred the sweeter ganache and my son and I enjoyed the dark chocolate. Plan on making another batch and will have some nuts this time to try. One tip though; use the parchment paper. I was out and just placed the cookies on pan. They cooked great, but were a little tough to get off the sheet.

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What is the matter with y'all?
First off, you should know your measurement equivalents, and what kitchen doesn't have a scale in it, anyway?
Give Alton a break - he is the BEST on the entire Foodnetwork in my opinion and I've never been disappointed in ANY recipe of his that I've tried - from sweet to savory - they've all been wonderful! And he's the most entertaining of all the hosts!