Toasty Macaroons

6 Reviews

“A recipe from the 70's ... coconut and rum extract!” - by Rosemarie Magee

Ingredients

2 (3.5 ounce) packages flaked coconut, toasted
2/3 cup sweetened condensed milk
1 teaspoon rum flavored extract
1/4 teaspoon ground ginger
1/2 cup red and green candied cherries, halved

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Metric US

Original recipe yields 3 dozen

Directions

Preheat oven to 325 degrees F (170 degrees C).
Combine coconut, milk, rum extract, and ginger. Stir until well blended.
Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center.
Bake 15 minutes or until firm.
Remove from cookie sheet to wire racks. Cool completely before storing.

Nutrition

Amount Per Serving (18 total)

Calories
114 cal
6%

Carbs
16.6 g
5%

Based on a 2,000 calorie diet

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Reviews (6)

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KITTYDOG2

Jan. 13, 2004

"Great tasting and very easy to make. Warning: when toasting your coconut, check it frequently. I found out the hard way that coconut burns very quickly!..." See more"

WEEDS2EAT

Oct. 21, 2003

"great flavor. great for adding variety to the dessert tray. Will make again...." See more"

BE Hawaii

Dec. 23, 2005

"These had excellent flavor, but they got a bit too crispy. I cooked them just until a bit golden brown - next time I will take them out earlier...." See more"

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