The study focused on the development and acceptability of macaroons made from different varieties of bamboo shoots with four flavorings. This product development research includes two major areas: preparation of bamboo shoots, and preparation of twelve type macaroons using the bamboo shoots in four different flavors. To further appreciate the developed macaroons, the researcher investigated the acceptability of the products in terms of appearance, aroma, taste, and texture, and in terms of the sensorial evaluation of bamboo shoot macaroons flavored with corn syrup, corn kernel, honey and latik along with the following age groups: children, teenagers, adults and experts. The evaluators were randomly chosen. The statistical tools utilized in this study were mean, standard deviation, and One-way between Groups Analysis of Variance (ANOVA) with Pos Hoc Analysis Using Tukey HSD when a significant difference was revealed based on the result of ANOVA. A five-point Likert scale was used in the determination of the evaluators’ rating.