Paradise Macaroons

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I had never made Macaroons before and its not even something that I consider buying at a bakery if I see them. But I decided to give these a try. This were SOOOO good. They were so soft and tasty. I even told my husband that these are my new favorite cookie! I'm going to make some more for Christmas, as I intended the first batch to make it to the freezer. Will be making this many more times to come!

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Made the receipe exactly as indicated and they burnt around the 10 minute mark (my oven temperature was correct. I'm thinking it was the parchment paper, horrible waste of my time. Can't tell you if they taste good since they were completely inedible.

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Just made 72 macaroons, doubled the recipe, used half unsweetened/half sweetened coconut, and put the chocolate on the bottom and the one side, yum o.
Thanks Alton! PS: used a Danish flour whisk to mix the coconut mixture, it was a breeze! (also, my fave unelectric kitchen tool!

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Excellent taste and texture! I followed the recipe exactly and the cookies were fantastic.

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PERFECTLY delish! Cured my macaroon craving - thought the cookies might be too sweet, but no fear, just right. Tender, chewy, with a crisp barely brown exterior. Yum!

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VERY EASY and absolutely to die for. Couldn't eat just one; unfortunately for me.

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EASY!~always watch the videos first (if available..adds to the ease of a first time recipe. That said...I made these in December 2011 for a long running cookie exchange (25 years...and the girls loved them! Presentation is nice....especially with th added touch of the chopped macaroon garnish...will definitely make again!

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I'm a novice a baker and these were easy and more importantly ABSOLUTELY DELICIOUS!! While Alton Brown's method of using weight based measurements is different from the traditional amount based measurements, his nerdy approach definitely makes more sense when you think about how chemistry labs use grams too. Very easy, fast and an absolute winner of a recipe!

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This is a great cookie! I've made at least 4 batches so far!
Note: these are easily burnt. My max time was 18 minutes at 325 in my oven. The sugar in the egg whites can be varied to taste but if you want to go by the recipe, 5 oz of sugar is about 1 cup + 1 T. Also, spooning the chocolate onto the cookies works just as well as dipping. Also, wait about a minute between putting the chocolate on and adding the nuts. I found that the nuts kind of poured off the cookie if the chocolate was too hot and melty. I subbed chopped pecans on two batches and it was just as special as the macadamias.
The cookies have to cool completely before you attempt to remove them from the parchment otherwise they will rip! (another reason to spoon the chocolate rather than dip!

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They were all right. Mine turned out flat, and for some reason there was a lot of egg mixture...