Coconut Macaroons

Posted on Wednesday, March 23rd, 2011 at 6:47 am

Coconut Macaroons


14 Ounces of Sweetened Condensed Milk

1 Whipped Egg White

2 Teaspoons Vanilla Extract

1 ½ Teaspoons Almond Extract

14 Ounces Flaked Coconut

Preheat oven to 325° F.  Line baking sheets with parchment paper and set aside.  In a large bowl, combine sweetened condensed milk, egg white, vanilla, almond extract and coconut.  Mix well and drop by rounded teaspoonfuls onto parchment paper.  Slightly flatten each mound with a spoon.  Bake for 15 to 17 minutes or until lightly browned around the edges.  Immediately remove from the parchment  paper.  Macaroons may stick if allowed to cool.  Cool on wire racks and store loosely covered at room temperature.  Makes approximately 4 dozen cookies.

Recipe Tags

In Category: Afternoon Tea, Baked Goods, Comfort Food, Cookies, Desserts, Easter, Romantic, Vegetarian

  • Liz

    I just made your Coconut Macaroon recipe and they are wonderful!

  • Rachel

    It seemed to have too much liquid and not enough coconut. I had to had a lot more coconut than it called for. I initially used about 1 cup of sweetened condensed milk and 2 cups of coconut and there was too much liquid.