Toasty Macaroons Recipe -

Toasty Macaroons

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

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Original recipe makes 3 dozen Change Servings


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 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!

Most Helpful Critical Review
Dec 14, 2005

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.


7 Ratings

Oct 21, 2003

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

Dec 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.

Oct 23, 2005

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!

Dec 16, 2011

good flavor but found out that foil needs to be coated with cooking spray to come off easily.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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