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| COCONUT MACAROONS | |
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1 (14 oz.) pkg. flake coconut 1 (14 oz.) can sweetened condensed milk 2 tsp. vanilla extract 1-1/2 tsp. almond extract Preheat oven to 350°F. In large bowl, combine coconut, condensed milk and extracts; mix well. Drop by rounded teaspoon onto aluminum foil lined and generously greased baking sheet. Bake 8-10 minutes or until lightly brown around edges. Immediately remove from baking sheet (macaroons will stick if allowed to cool). Store loosely covered at room temperature. Makes about 4 dozen. Variation: Maple Walnut - omit almond extract. Add 1/2 cup finely chopped walnuts and 1/2 teaspoon maple flavoring. Proceed as above. | |
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recipe reviews #108260
Jenn Hagerman (Florida) says:
Super easy to make. Friends that make macaroons said the ones I made were the best they have had, and I used this recipe. Almond extract makes them smell and taste so yummy. I lone coconut macaroons but have never made them before. So glad I found this recipe. One of the few that does not call for parchment paper which is nice since I did not have any :-) For the holidays I want to make more and top with red and green maraschino cherries to make them more festive.
#115261
Tec del Rosario Lampas (Taiwan) says:
Thank you so much Cooks.com for everything to let me saved your wonderful recipes. I loved to cook & bake. God Bless. 43 More Power! Gratefully, Tec
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