Cin's version of "Kathy Reed's Easy Coconut Macaroons"

Straws Kitchen


Macaroons are one of my most favorite when I found these, I just had to make them.

Kathy posted this recipe back in early July and it is the only recipe she has posted...I kept waiting for her to post more recipes.

When I first saw these I told Kathy, "boy, when you said 'easy' really meant EASY!!!"

I also told her..."Kathy, I can't tell you how many people I've given a taste of your cookies to. Everywhere I take a batch they are gobbled up and all you hear
are oooooooohs an aaawwwwwwws".

I have not had any responses from her at all.

I made a batch and took them to the nursing home and they went crazy over them.
I made another batch and took them to a reunion and they loved them too.

I made these a bit different from the way Kathy did and wanted to post my version with my pix.

(Photo's by CinStraw)

pinch tips: Parchment Paper Vs Wax Paper



made 36 cookies


15 Min


10 Min


1 pkg
12 oz coconut (i used a 14 oz pkg)
1 can(s)
sweetened condensed milk (i used a 14 oz can of nestle's lalechera)

Directions Step-By-Step

Preheat oven to 350°F
Mix Coconut and sweetened condensed milk together.
Scoop by teaspoon full onto greased cookie sheet.
Bake in oven a 350° till lightly golden (I baked about 9-to-10 minutes).
When baked take from oven and remove from cookie sheet to wire racks.
Let cool on wire rack.
NOTE(s) FROM CinStraw:
I baked them on my "Muffin Top Tins" instead of on cookie sheets.
I used a 14 oz pkg of Baker's Angel Flake Sweetened Coconut and used a 14 oz can of Nestle's LaLechera sweetened condensed milk....I ended up with 36 cookies; (Kathy didn't say how many the recipe made). These were easy easy easy...turned out beautiful.

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids