Coconut Macaroons

Melanie Miller


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!

★★★★☆ 31 votes
makes about 4 dozen
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


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


1Preheat oven to 350 degrees. LIne baking sheets with parchment paper.
2In 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.

About Coconut Macaroons

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Collection: Baked Treats
Other Tag: Quick & Easy
Hashtags: #Christmas, #TAILGATE