LOVE this! HAHA So cute. I have to try this recipe. Thanks for such a great site.
April 23, 2009, 10:25 pm
Hey Cynthia, made your macaroons and there were easy and very delicious. I added a little ground almonds and they held together ok. Only I was out of chocolate so had to eat them plain. Bummer. Yummy anyway. Great recipe. GReat show.And no, I dint have any flashbacks to old girl friends in the process but I was interrupted by having to change the sprinkler three times.
June 2, 2009, 9:25 pm
So in my attempt to make these sugar free, I used unsweetened bakers chocolate and added agave nectar to it while on the double broiler. Before I knew it, it thickened up (alot) and there was no way to pour the chocolate. Not sure if the agave did it or if may have been heated too long. Any suggestions to make this work? (I definitely liked them and want to try again!)
September 18, 2009, 8:45 pm
Shelly, Heated chocolate seizes up if you add things to it, especially water – and there is water in agave. I would suggest just using a 70% cocoa to keep the sugar low. Agave is NOT sugar free. Agave Nectar comes from the juice extracted from the cactus-like agave plant. The juice goes through en enzymatic process to transform the polyfructose into simple fructose and dextrose syrup that is 1.4 times sweeter than sugar. It is less viscose than honey, doesn’t crystallize and has a 2 year shelf life. Like honey and maple syrup, it retains moisture in baked goods. It is a processed sweetener with calories. It is claimed that it does not stimulate a glycemic response. Hope this helps. I am very affected by sugar. My rule is that I don’t eat sweets unless I make them myself. Because of that, they are not often in the house. When I do make a batch of cookies or macaroons, I always give 2/3 of them away to friends and neighbors. They love it and I keep my sugar intake low.
September 19, 2009, 7:21 am
I doubled this recipe and I'm glad I did! I treated my volunteers and all my friends to them because something so simple and decadent begs to be shared. The trick to make them over-the-top amazing is to use high-quality dark chocolate (fair trade if possible!), it will balance the sweetness of the macaroon and melt deliciously on your tongue. Thanks for this natural macaroon recipe!
November 8, 2009, 7:39 pm
These were great! Thanks for the gluten-free, dairy free YUMMY recipe!
December 21, 2009, 3:46 pm
Omg omg these are great ate them all before the chocolate used fresh coconut and raw honey
January 10, 2010, 10:36 am
instead of hollandaise you could consider caramel custards - not crèmes brulés ... !
March 28, 2010, 6:02 pm
Is there anything I could substitiute for the egg whites?
July 4, 2010, 3:57 pm
Shelley, I have not experimented with a way to get coconut to bind without egg whites. I have seen some recipes online that use energy egg replacer, one that uses dates and another that uses ground flax seeds and other ingredients to bind the cookie. Be well.
July 4, 2010, 5:00 pm
I've been meaning to make macaroons lately, as I have started making fresh mayonnaise and end up with two egg yolks afterward. I love macaroons, they remind me of the bakery on my block as a kid. I've never had them made with honey, and am curious if there is a distinctive flavor to the macaroons. I may try these tomorrow, though I confess, I like them better without chocolate! (Also, doesn't a macaroon with ground flax sound terrible?)
July 7, 2010, 5:37 pm
These macaroons look so simple to make! My mom loves macaroons, and I'm sure it is much more economical to make them than buy one for $2.
July 10, 2010, 8:14 am
My mouth is watering right now!
July 10, 2010, 7:13 pm
OMG i Loved your pouched egg video....but this is...macaroons covered with chocolate indulgence is my dream come true.
April 13, 2011, 7:46 am
I decided to make a double batch for an Easter dinner and shaped them like eggs. I used delicious fair-trade dark chocolate. What I wish I had done with the coconut before mixing it with the honey and egg white was to pulse it in the food processor to render a finer texture. You have to chew these forever to get them broken down for swallowing. Not that I mind chewing since I eat whole foods, but I think a dessert should be a little more refined in texture. I do love the honey-coconut-chocolate blend, though!
April 25, 2011, 8:44 pm
Hi Suzanne, I buy finely shredded coconut and don't experience the problem you describe. Here is a link to my favorite brand: http://www.amazon.com/Lets-Do-Organic-Shredded-Unsweetened/dp/B000F4D5GC
April 26, 2011, 1:15 pm
This recipe for macaroons is terrific and easy! I love it! So much that I have to force myself to share when I make them. And, sometimes, I do. They are really somethin' nice. http://inchwormchronicles.blogspot.com/2011/04/chocolate-covered-coconut-macaroons.html
April 27, 2011, 1:12 am
Dear Cynthia, I am a writer, yoga teacher, whole foods cook and a new mother, absolutely LOVE your Feeding the Whole Family book; and as evidenced by a few torn corners of the book, my baby loves it too :-) Seriously, I have tried recipes from most of the sections, have occasionally modified them slightly and they are always excellent. I just love that I am always inspired by the recipes to cook something healthy, easy and delicious, thank you so much!!! namaste, insiya
January 30, 2012, 6:33 pm
Thanks for this exquisitely simple recipe. My 8 year old son has learned to make them himself now. And we just had our FIRST honey harvest and made these w/o any extracts. It really showcased the amazing perfume of the honey. Thanks for continuing to inspire my cooking!
September 2, 2013, 8:55 pm
Your own home grown honey! Sweet!This recipe went through about 15 incarnations before I got it simple enough for my taste. Thanks for the continued appreciation Karen!
September 3, 2013, 9:07 am