Recipe by Rosemarie Magee
"A recipe from the 70's ... coconut and rum extract!"
Watch video tips and tricks
2 (3.5 ounce) packages
flaked coconut, toasted
sweetened condensed milk
rum flavored extract
red and green candied cherries, halved
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!
I wasn't too crazy about these, maybe I did something wrong. I thought they browned too quickly, and if I reduced the baking time, they weren't quite done. Just not what I was looking for.
great flavor. great for adding variety to the dessert tray. Will make again.
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.
Excellent, easy recipe! Take care toasting coconut, it toasts quickly! Cooked beautifully, crunchy on the outside, soft and gooey on the inside -very coconutty and not too sweet!
good flavor but found out that foil needs to be coated with cooking spray to come off easily.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 45
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These award-winning macaroons are easy to make!
Watch how to make a perfectly round, crisp macaroon in this video.
See how to make little meringue sandwiches with a ganache filling.