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Toasty Macaroons

Rosemarie Magee

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

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

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

KITTYDOG2
15
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
10/21/2003

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

BE Hawaii
8
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.