coconut macaroons

★★★★☆ 31 Reviews
MRMiller avatar
By Melanie Miller
from Cane Ridge, TN

These macaroons are so simple but taste complex. They have evolved from being a staple at our annual Christmas party to the "go-to" treat for whenever we have company, are watching football games, or just want to indulge. If I didn't make macaroons, everyone would be disappointed. When friends can't make our parties or get-togethers, they write they will miss the macaroons, not us! Enjoy!

Blue Ribbon Recipe

Simple? Yes. Delicious? Definitely! These moist, flaky cookies have the wonderful addition of sweetened condensed milk. Each time I taste that unique flavor I'm transported to days of old and can practically taste my mother's many wonderful recipes. This one ranks right up there with them.

— The Test Kitchen @kitchencrew
★★★★☆ 31 Reviews
serves makes about 4 dozen
prep time 15 Min
method Bake

Ingredients For coconut macaroons

  • 2 (7oz) pkg
    sweetened flaked coconut
  • 1 (14oz) can
    eagle brand sweetened condensed milk (not evaporated milk)
  • 2 tsp
    pure vanilla extract
  • 1 1/2 tsp
    almond extract

How To Make coconut macaroons

  • 1
    Preheat oven to 350 degrees. LIne baking sheets with parchment paper.
  • 2
    In a bowl, combine milk and extracts. Mix well. Add coconut. Mix well. Drop by round teaspoonfuls onto baking sheets. Bake 8-10 minutes or until lightly browned. Remove from baking sheets and place on parchment-covered cooling racks. Store loosely covered at room temperature.
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