Coconut Macaroons

Coconut Macaroons

In this recipe:

based on 458 reviews
This Looks YUMMY!
35
5 min.
prep
15 min.
total
24 Servings

Coconut Macaroons are an elegant treat, yet quick and easy to make.

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
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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.

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Great Gluten Free Cookie

They are wonderful gluten free cookies. Taste is great and very easy to make. Use parchment paper to insure non- stick.

- April Baker from Pennsburg, PA

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!

- Kelsie B from Florida

Coconut Macaroons

Flavor was good, however too much s.c. milk for a (14oz.)pkg. Too sticky. Need more coconut.

- Connie White from Central New York

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 Knepper from Makawao, HI

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!

- Nancy Whichello from Brandon FL

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 25mg (1% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 9g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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