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Macaroons III

Macaroons III

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    50 m
Gayle Marie Larson

Gayle Marie Larson

Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
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Reviews

SLIM SNOW WHITE
32

SLIM SNOW WHITE

10/29/2003

I changed this receipe just a bit.. I added 2/3 cup of flour (stops the spreading) and altered the extract amount to 1 tsp of Almond extract + 1 1/2 tsp of Vanilla extract. I baked them for 12 minutes at 350F on a non-stick airbake cookie sheet that I sprayed with non-stick cooking spray. Yummy!!

KELLIMELLI
21

KELLIMELLI

12/4/2004

We cracked the code -- UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut, which resulted in a delightful macaroon soup. We realize the recipe doesn't call for sweetened coconut, but when you hit the baking aisle of the grocery store, that tends to be the first (and often only!) type you see. So, on to the health food store for unsweetened coconut, and macaroon perfection was soon achieved.

Mama Ducky
19

Mama Ducky

12/7/2006

This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in years past. Another thing I recommend is once you scoop the "dough" on the mat is to damp your fingers and lightly tap down any of coconut flakes that may be sticking up to prevent burning. These cookies also need to sit awhile before enjoying being that if they don't have time to fully cool, they will fall apart. But nonetheless, great macaroon in my book. Oh, side note: I used Fat free condensed milk this time and they came out great!

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