Estimated Times
Preparation Time: 5 mins
Cooking Time: 10 mins
Servings: 24
Ingredients
1
pkg.
(14 oz.) or 5 1/3 cups flaked coconut
1 can
(14 oz.)
NESTLÉ® CARNATION® Sweetened Condensed Milk
2 teaspoons
vanilla extract
1 teaspoon
almond extract
Directions
PREHEAT oven to 350° F. Foil-line and grease baking sheets.
COMBINE coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon. BAKE for 10 to 14 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire racks to cool. Store loosely covered at room temperature.
FOR COCONUT AND CHOCOLATE MACAROONS:
STIR into dough 1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels. Proceed as above.
Nutritional Information
|
Calories: 130
|
Calories from Fat: 60
|
Total Fat: 7 g
|
|
Saturated Fat: 6 g
|
Cholesterol: 5 mg
|
Sodium: 25 mg
|
|
Carbohydrates: 16 g
|
Dietary Fiber: .5 g
|
Sugars: 9 g
|
|
Protein: 2 g
|
VIEW DETAILED NUTRITION INFORMATION
Kelsie B. from Florida
07/18/10
Rated:
something different
so i haven't tried mine yet, but i found it easier to make them, when using an icecream scoop. you compact it and and then use the scoop to scoop it onto the pan. worked much better than the spoon!!! and also, get some semi-sweet chocolate squares, melt a few, and when the macaroons are completely cooled, you half way cover them with the melted chocolate. put it in the fridge to cool, and let chocolate harden, and you're set! for chocolate dipped macaroons!!!! [: YUMM!
Connie W. from Central New York
12/19/09
Rated:
Coconut Macaroons
Flavor was good, however too much s.c. milk for a (14oz.)pkg. Too sticky. Need more coconut.
Nancy K. from Makawao, HI
11/11/09
Rated:
AWESOME!
These cookies are so good. My friend's husband loves these so much that I have to make them every year for Christmas. One year the cookies were still runny after baking, so I rebaked them. He said they were better than the first time.
Nancy W. from Brandon FL
09/16/09
Rated:
Parchment Paper is the Solution
These macaroons are so easy. To solve the "falling apart" problem, use a second spoon to press the mixture together before removing it from the spoon to the parchment paper. Plus, No sticking, therefore no mess on the cookie sheets that way! I like to bake mine a few minutes extra and get them well browned on the bottoms. Yum!
Jeanne b. from South Carolina
09/13/09
Rated:
didn't work
I think there's something missing. The cookies fell apart. There was nothing to hold them together! Egg? Something so the coagulate?