We decided to make a batch of pantry can sized Thrive Macaroon Cookies for Thanksgiving:
For some reason the dry batter was quite difficult to get out of the can but once we got it out (my kids helped) this is what it looked like:
Yeah, a little clumpy but no big deal. The directions say to add 1/2 cup of boiling water and mix well. Once done leave the batter sit for five minutes:
Now simply drop by spoonfuls onto a greased pan and cook at 350 for 15 minutes. We made cookies probably a bit smaller than they’re supposed to be and cooked for 14 minutes and wound up making the bottoms rather golden brown but otherwise they turned out fine:
As with many other review, these Thrive Macaroon Cookies were a hit at Thanksgiving:
“These have come to the rescue many times when I’ve needed a quick dessert! Just add water and bake on a cookie sheet! So easy and so delicious, the kids always beg for more!”
“I love dessert and this cookie was amazing! I had several friends over and made these and everybody loved them. Chewy and just the right coconut flavor. Yum! Next time I’ll drizzle a little melted chocolate over them.”
“These are sweet and full of coconut. Be sure and spray or grease your cookie sheet – as these will stick badly. They turned out perfect. White with light brown spots on top, chewy soft in the middle and tender but firm on bottom.”
“So delicious and SO easy! I like to make mine in mini cupcake pans. I use about 1 Tbsp of prepared mix per cupcake hole. It is the perfect size to keep you wanting more!”
In fact, I don’t believe there was one bad review. Ultimately, the Thrive Macaroon Cookies are a great addition to our food storage preps and for times when we needed something delicious and quick.
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