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Toasty Macaroons

Toasty Macaroons

Rosemarie Magee

Rosemarie Magee

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.6g
  • 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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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KITTYDOG2
15

KITTYDOG2

1/13/2004

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!

WEEDS2EAT
10

WEEDS2EAT

10/21/2003

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

BE Hawaii
8

BE Hawaii

12/23/2005

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.

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