Coconut Macaroons

By Melanie Miller
@MRMiller

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

Rating:

★★★★☆ 31 votes

Comments:

225 Comments

Serves:

makes about 4 dozen

Prep:

15 Min

Method:

Bake

Ingredients

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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

How to Make Coconut Macaroons

Step-by-Step

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.

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