Comments on: Chocolate-Dipped Coconut Macaroons

By: Helen

Helen — Fri, 20 Nov 2009 03:09:14 +0000

These look great! Quick question- how did you grind the almonds? I would love to make these but am not really sure how to get ground almonds. Also, what do you think about substituting frangelico liquer (hazelnut liquer) for the rum and using hazelnuts instead of the almonds?

By: stephchows

stephchows — Tue, 26 May 2009 19:29:39 +0000

A little rum in baked goods cures all :) These look amazing!

By: ann

ann — Fri, 22 May 2009 23:11:54 +0000

wow.. that looks so awesome.

By: sandla

sandla — Tue, 19 May 2009 05:48:38 +0000

oh yummy, those look so delicious!

By: Dimah

Dimah — Mon, 18 May 2009 16:09:46 +0000

oh yummy, those look wonderful!

By: Margot

Margot — Sat, 09 May 2009 02:25:22 +0000

I adore vintage cookbooks, Best of Baking sounds like quite a score. I also adore macaroons, those look great!

By: cassie

cassie — Fri, 08 May 2009 18:06:03 +0000

They look great. I like the almond in them.

By: Dana

Dana — Fri, 08 May 2009 14:27:52 +0000

Those look delicious! I need chocolate on my macaroons too. I threw out 8 egg whites the other day after making ice cream – I knew I should have frozen them!

By: caroline

caroline — Fri, 08 May 2009 13:24:54 +0000

those look great!!! love those old cookbooks, everything about them– the smell, the pictures, the names of the recipes– i bet you’ll get some great christmas cookies out of that one!