Paradise Macaroons

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Thanks to the 2 level headed ladies who shared the conversion of 2 ozs . Now we can all go bake !

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According to the net there are 2.4 c. of granulated sugar in 16 oz. so that would make 5 oz. of flour to be about 3/4 of a cup. Haven't tried the recipe yet, but it looks yummy. Have to pick up some macadamia nuts tomorrow.

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I will make this recipe, eventually. Right now, though I am having too much fun reading the Cry-baby reviews. The recipe sounds delish Alton, but the long hair has to go.

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Thanks for kicking off our Holiday Cookie Extravaganza! I love your science+foodie style!

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I do not think that you can fairly give this recipe a bad rating solely based on the fact that you do not like how the measurements are, that is plain silly and childish.
You do not have to run out and buy a scale, you obviously have the internet. Which means you have access to tons of sites that convert measurements. Enter what is given to you in this recipe and what you want to convert it to and..viola...there you have it. In as llittle time as it takes to post your bad review on here, you would have the measurements you want!
And if you have ever made any of Alton's baked goods which require measuring by weight you will realize that it gives you a far superior result.
Give it a try before you knock it. There is science behind baking, and Alton is the proof!

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Hello! The card specifically states that this recipe is for intermediate not beginner cooks. If your biggest hang up is the measurement- stay of the kitchen.

I dislike coconut, but this macaroons are yummy. They are moist and gooey! I recommend them! I will be making these for my annual cookie trades.

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I have to be honest...I don't like converting measurements, and the macaroons pictured do look a little dry. But I do love macaroons and I watched the video which helps, so I will try this one.

Also, according to my measuring cup...5 oz = 2/3 c. 2 oz = 1/4 c.
12 oz = 1 1/2 cups. and I think 1 oz = 1/8 c.

I will let you know how they turn out. I think I will add almond extract also.

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I haven't seen so much "to do about nothing" in a really long while. The rest of us who are thoroughly entertained and enlightened by Alton are more then happy to find out "how to". Not that hard - anyone serious enough to check this site for a special recipe should be happy to explore anything that would save time and energy in the long run, including a scale... and happy to learn how to make or get the calculations. As for me I'm ready to explore many more culinary adventures. If your not - you can always buy your cookies at the market.

Thanks to the folks who cared to help the "newbees". Bah Humbug to the whiners... It doesn't help - Sorry you wasted 45 years, sounds like you haven't had much fun. Thanks Alton for sharing one of your favorites. I'm loving these!

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I didn't get the whole fuss about measuring - it's confectionery=it needs measuring!
The recipe sounds very good, I am making it! I only need info how long can I store these macaroons and how?

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The cookies sound great...
and I can convert measurements when needed...
but I have been baking for nearly 45 years and I see no reason to have to start my holiday baking by going out and buying a damned food scale...

If you are going to put recipes out there for everyone to try/use, then make them user friendly for everyone... They should be worded so everyone can use them without having to buy a scale or tax their minds with conversion factors...

If this can't be done, don't give us recipes like this first one. Puts a bad taste in my mouth...starting with Day 1 of Holiday cookies... "Food Network" is what I thought this was...not being uppity about needing to go by a food scale...
Good Grief! Charlie Brown!