Coconut Macaroons III

Coconut Macaroons III

859
Kristil Kimbro Lyle 0

"This recipe has won many 1st place ribbons at my state fair. They are very simple to make."

Ingredients

25 m {{adjustedServings}} servings 287 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
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Reviews

859
  1. 1082 Ratings

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This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours wh...

The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eati...

This is a great easy recipe. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. Athough the recipe doesn't specify it, I HIGHLY suggest using sweetened coc...