Search thousands of recipes reviewed by home cooks like you.

Coconut Macaroons III

Coconut Macaroons III

  • Prep

    10 m
  • Ready In

    25 m
FRATCOOK

FRATCOOK

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mjwilly
766

mjwilly

12/12/2005

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 which results in a much rounder macaroon that can be dipped in chocolate.

Lisa Ramos
667

Lisa Ramos

3/22/2006

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 eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. Perfect! Thanks for sharing.

Kiristine
389

Kiristine

10/25/2004

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 coconut. Also, I subsituted one of the tsps of vanilla extract for almond extract, which worked great. I definitely suggest mixing the extract(s) into the condensed milk before adding to the coconut mix - that way you are sure the flavor is evenly distributed throughout the dough. Molding the cookies was a quite a sticky process, so I just dipped a couple of fingers in a little bit of water as I patted down the dough so that I could get the cookies into a solid shape and still be able to get them onto the cookie sheet in one piece. As an aside, I have made chocolate macaroons before by adding a square (or two) of melted unsweetened bakers chocolate to the condensed milk mix, and I am sure that would work for this recipe as well. Or you could try pressing a maraschino cherry into the top of each cookie - it makes for a very classy presentation - people love it!

Similar recipes

ADVERTISEMENT