toasty-macaroons

Toasty Macaroons

6 Reviews Add a Pic
Recipe by  Rosemarie Magee

“A recipe from the 70's ... coconut and rum extract!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

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

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Reviews (6)

Rate This Recipe
KITTYDOG2
15

KITTYDOG2

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!

WEEDS2EAT
10

WEEDS2EAT

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

BE Hawaii
8

BE Hawaii

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.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 16.6 g
  • 5%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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