Coconut Macaroons
I love macaroons when they are sweet and moist. They just have to be moist and this recipe makes nice moist macaroons.
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract, to 1 1/2 teaspoons if you really love almond flavor
- 6 cups coconut, flaked
- 48 glacé cherries or maraschino cherry halves, Optional
Instructions
- Preheat oven to 325ºF.
- In a large bowl combine sweetened condensed milk, vanilla and almond extract. Stir in the coconut.
- Drop by rounded teaspoonfuls on to parchment paper lined cookie sheets (or use a silpat liner). Flatten each macaroon slightly with a spoon.
- Bake for 10 to 12 minutes or until browned around the edges.
- Remove from the oven and immediately press the cherry into the center of each almond cookie. Cool completely on wire racks and store loosely in a covered container at room temperature. Makes about 48 small macaroons.
Nutrition
Calories: 65kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 4gCholesterol: 3mgSodium: 13mgPotassium: 69mgFiber: 1gSugar: 5gVitamin A: 22IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!