The recipe was wonderful, made a really moist and tasty macaroon. I changed one thing: I used 1/2 tsp almond extract and 1/2 tsp cherry extract. Delicious! However, I can't give the recipe 5 stars because there is no warning about how they will stick to the pan. Whether I let them cool, or tried to remove them hot, they stuck like glue to the pan. I would recommend baking them on parchment paper, or greasing the pan first. They are too pretty to have to end up in a mess!

Ive made macaroons for Passover many times, but this is not only easy, but the best way to make them delicious. Your oven time may vary so keep an eye on them. Flattening the top slightly with a fork helps evenness and makes grooves. I have added vanilla, white chocolate chips, peanut butter chips, and dark chocolate chips, all with good results. With so many kids being allergic to nuts these days, using the regular white or dark chips is great. You can also add sprinkles when they come out of the oven for a festive touch. And yes, spray the pan or foil and wait until they cool before you take them off. Yum.

I'm off to try these but just thinking I'll try a silicone baking mat and see if they don't stick to that. Thanks for the warning Sarah and Irene!

This is a great recipe! It helps to chill the dough in the freezer for a few minutes before scooping out the macaroons. I used a regular spring-released cookie scoop and the chilled dough came out in perfect, uniform size. Also, set out a glass of water and dip your small spatula in it each time before transferring the baked cookies to the wax paper for cooling. You can wet the tips of your fingers and quickly fix any that don't come too well if needed. I melted some chocolate and drizzled it on top of mine. They look and taste wonderful! I will definitely make these again! Thanks Cooks.com!

Thank you, thank you. Just like my grandmother used to make for us.