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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Adjust Servings

Original recipe yields 3 dozen



  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


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!



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

BE Hawaii

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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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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Coconut Macaroons III


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Coconut Macaroons