Coconut Macaroons II

Coconut Macaroons II

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"This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most."
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servings 132 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  3. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.


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


  1. 147 Ratings

Most helpful positive review

I've found the PERFECT combination for this recipe. I use 2 (14 oz) bags of Baker's brand coconut then the sweetened condensed milk and the extracts. I chill my mixture for two hours so it's e...

Most helpful critical review

sorry to go against the grain but...not a very good macaroon recipe. the only reason i gave it 2 stars is because it was so easy. the taste is not the same as the recipes with egg white. if you ...

I've found the PERFECT combination for this recipe. I use 2 (14 oz) bags of Baker's brand coconut then the sweetened condensed milk and the extracts. I chill my mixture for two hours so it's e...

I hope those of you that had a bad first experience will try again. I have used this recipe for my boyfriend and his father for several years and they really love them. Even though I am not a m...

I noticed that it didn't say "firmly packed" under the coconut amount. I have found that when I am measuring coconut, I press it down in the measuring cup - that seems to give you a real amount...

Delicious! This is the same recipe my mom made when we were kids. And, it turns out that this is the recipe that brought me to this website for the first time. Craving "mom's" macaroons (but ...

This is a great 4 ingredient recipe. However, I have only one major complaint: Do not bake on aluminum foil. I had made these twice before right on a greased cookie sheet at the normal temper...

With more instructions, this recipe is great. Chill the batter. Use your hands to form balls and squeeze the daylights out of them to make them firm. And to avoid excess sweetness, use unsweeten...

The macaroons came out great! I followed the suggestions of chilling the mixture before baking. I threw it in the fridge overnight and baked them in the morning. I didn't use the easy release...

I have been making this same recipe for myself for a number of years. I live at an elevation of 7000 ft. so I add about 1/4 cup flour to the recipe and they hold together great! I also sometim...

I thought this was a great recipe! I always love recipes that have few ingredients. I changed a couple things- I left out the almond extract just because I don't like the taste, and I cooked for...

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